Italian Spinach and Chicken Stuffed Peppers

I’ve been making these spinach and chicken stuffed peppers on repeat lately, and I honestly can’t get enough of them! There’s something so satisfying about that creamy filling packed with fresh spinach and tender shredded chicken, all nestled inside sweet bell pepper halves. They’re hearty enough to feel like a proper comfort meal but still light and veggie-forward, which is exactly what I need for busy weeknights.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2900
• Protein: 170-210 g
• Fat: 170-200 g
• Carbohydrates: 85-110 g

Ingredients

For the peppers:

• 2 lb bell peppers (cut in half lengthwise and seeds removed)

For the filling:

• 1.5 tbsp olive oil
• 1 onion (finely diced into 1/4-inch pieces)
• 6 garlic cloves (minced)
• 1 cup chicken broth (low sodium)
• 8 oz cream cheese (softened)
• 1/2 cup parmesan cheese (freshly grated)
• 1 cup monterey jack cheese
• 3/4 tsp salt
• 3/4 tsp black pepper
• 3 tbsp fresh parsley (chopped)
• 1 tbsp italian seasoning
• 1/2 tsp smoked paprika
• 2 tbsp lemon juice
• 3 tbsp jalapenos (diced)
• 14 oz artichoke hearts (drained and chopped)
• 10 oz fresh spinach
• 1 lb chicken (cooked and shredded)

For the topping and garnish:

• 1 1/4 cups monterey jack cheese
• 1/2 tsp red chili flakes
• 1.5 tbsp fresh parsley (chopped)

Step 1: Prepare the Peppers and Preheat

• 2 lb bell peppers

Preheat your oven to 350°F.

While the oven heats, prepare your bell peppers by cutting them in half lengthwise and carefully removing all seeds and white membranes.

Arrange the pepper halves cut-side up on a baking sheet or in a 9x13 inch baking dish, ready to be filled.

Step 2: Build the Creamy Base with Aromatics

• 1.5 tbsp olive oil
• 1 onion
• 6 garlic cloves
• 1 cup chicken broth

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and cook for another minute until fragrant.

Pour in the chicken broth and bring to a simmer.

This aromatic base will infuse the entire filling with depth of flavor.

Step 3: Create the Cheese and Seasoning Sauce

• 8 oz cream cheese
• 1/2 cup parmesan cheese
• 1 cup monterey jack cheese
• 3/4 tsp salt
• 3/4 tsp black pepper
• 3 tbsp fresh parsley
• 1 tbsp italian seasoning
• 1/2 tsp smoked paprika
• 2 tbsp lemon juice
• 1/2 tsp red chili flakes

Reduce heat to low and stir in the softened cream cheese, parmesan cheese, and 1 cup monterey jack cheese, mixing until completely smooth and melted.

Add the salt, black pepper, fresh parsley, italian seasoning, smoked paprika, lemon juice, and red chili flakes.

Stir until all seasonings are well incorporated.

I like to taste and adjust seasoning at this point—a pinch more salt can really elevate the flavor if needed.

Step 4: Combine Filling Ingredients

• 3 tbsp jalapenos
• 14 oz artichoke hearts
• 10 oz fresh spinach
• 1 lb chicken
• cheese and seasoning mixture from Step 3

Remove the cheese mixture from heat and fold in the diced jalapenos, chopped artichoke hearts, fresh spinach, and shredded cooked chicken.

Stir gently until everything is evenly distributed throughout the creamy base.

The residual heat will wilt the spinach slightly while keeping the filling light and well-mixed.

Step 5: Fill and Initial Bake

• prepared peppers from Step 1
• filling mixture from Step 4

Spoon the filling generously into each pepper half, mounding it slightly as the mixture will settle during cooking.

Place the filled peppers into the preheated 350°F oven and bake for 15 minutes until the peppers are tender and the filling is heated through.

Step 6: Top and Final Bake

• 1 1/4 cups monterey jack cheese
• 1/2 tsp red chili flakes

Remove the peppers from the oven and distribute the remaining 1 1/4 cups of monterey jack cheese evenly over the top of each filled pepper half.

Sprinkle with additional red chili flakes for a finishing touch.

Return to the oven and bake for 2-3 minutes until the cheese is melted and bubbly.

I find that this second bake creates a beautifully melted top without over-cooking the peppers themselves.

Step 7: Finish and Serve

• 1.5 tbsp fresh parsley

Remove the stuffed peppers from the oven and let rest for 2-3 minutes.

Garnish with fresh chopped parsley and serve warm.

The vibrant green of the fresh herb adds both color and a bright, fresh finish to the dish.

Italian Spinach and Chicken Stuffed Peppers

Delicious Italian Spinach and Chicken Stuffed Peppers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Calories: 2700

Ingredients Method

Ingredients

  

For the peppers:

• 2 lb bell peppers (cut in half lengthwise and seeds removed)

For the filling:

• 1.5 tbsp olive oil
• 1 onion (finely diced into 1/4-inch pieces)
• 6 garlic cloves (minced)
• 1 cup chicken broth (low sodium)
• 8 oz cream cheese (softened)
• 1/2 cup parmesan cheese (freshly grated)
• 1 cup monterey jack cheese
• 3/4 tsp salt
• 3/4 tsp black pepper
• 3 tbsp fresh parsley (chopped)
• 1 tbsp italian seasoning
• 1/2 tsp smoked paprika
• 2 tbsp lemon juice
• 3 tbsp jalapenos (diced)
• 14 oz artichoke hearts (drained and chopped)
• 10 oz fresh spinach
• 1 lb chicken (cooked and shredded)

For the topping and garnish:

• 1 1/4 cups monterey jack cheese
• 1/2 tsp red chili flakes
• 1.5 tbsp fresh parsley (chopped)

Method

 

1. Preheat your oven to 350°F. While the oven heats, prepare your bell peppers by cutting them in half lengthwise and carefully removing all seeds and white membranes. Arrange the pepper halves cut-side up on a baking sheet or in a 9x13 inch baking dish, ready to be filled.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Pour in the chicken broth and bring to a simmer. This aromatic base will infuse the entire filling with depth of flavor.
3. Reduce heat to low and stir in the softened cream cheese, parmesan cheese, and 1 cup monterey jack cheese, mixing until completely smooth and melted. Add the salt, black pepper, fresh parsley, italian seasoning, smoked paprika, lemon juice, and red chili flakes. Stir until all seasonings are well incorporated. I like to taste and adjust seasoning at this point—a pinch more salt can really elevate the flavor if needed.
4. Remove the cheese mixture from heat and fold in the diced jalapenos, chopped artichoke hearts, fresh spinach, and shredded cooked chicken. Stir gently until everything is evenly distributed throughout the creamy base. The residual heat will wilt the spinach slightly while keeping the filling light and well-mixed.
5. Spoon the filling generously into each pepper half, mounding it slightly as the mixture will settle during cooking. Place the filled peppers into the preheated 350°F oven and bake for 15 minutes until the peppers are tender and the filling is heated through.
6. Remove the peppers from the oven and distribute the remaining 1 1/4 cups of monterey jack cheese evenly over the top of each filled pepper half. Sprinkle with additional red chili flakes for a finishing touch. Return to the oven and bake for 2-3 minutes until the cheese is melted and bubbly. I find that this second bake creates a beautifully melted top without over-cooking the peppers themselves.
7. Remove the stuffed peppers from the oven and let rest for 2-3 minutes. Garnish with fresh chopped parsley and serve warm. The vibrant green of the fresh herb adds both color and a bright, fresh finish to the dish.