Spinach Artichoke Chicken Stuffed Peppers Recipe
These Spinach Artichoke Chicken Stuffed Peppers are a healthy and satisfying twist on traditional stuffed peppers. Filled with tender chicken, creamy spinach and artichoke dip, and topped with melted cheese, these peppers are a flavor-packed meal that’s perfect for weeknights or special occasions. This recipe combines lean protein, vibrant vegetables, and a rich, indulgent filling, making it both delicious and nutritious.
Instructions:
1. Prepare the Chicken:
- Start by cooking the chicken breasts. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper on both sides.
- Add the chicken to the skillet and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). If the chicken is large, you can also reduce the heat and cover the pan to cook it through more evenly.
- Alternatively, you can poach the chicken for a juicier result. Place the chicken breasts in a saucepan with 1/4 cup chicken broth or water, bring to a simmer, cover, and cook for about 15-20 minutes until fully cooked and tender.
- Once the chicken is cooked, remove it from the pan and set it aside to cool for a few minutes. Shred the chicken using two forks or a hand mixer. Set aside for the filling.
2. Prepare the Bell Peppers:
- While the chicken is cooking, prepare the bell peppers. Cut off the tops of the peppers and remove the seeds and membranes. Trim the bottoms slightly if needed to make sure they stand upright.
- Lightly drizzle the peppers with olive oil and season with salt and pepper.
- Place the peppers in a baking dish. You can arrange them standing up or lying on their sides depending on your preference.
- Preheat your oven to 375°F (190°C).
3. Prepare the Spinach-Artichoke Filling:
- In a large mixing bowl, combine the cooked shredded chicken, thawed and drained spinach, and chopped artichoke hearts.
- Add the cream cheese, Greek yogurt (or sour cream), mayonnaise, mozzarella cheese, Parmesan cheese, lemon juice, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well incorporated and creamy. The mixture should be thick and spreadable.
- Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to balance the flavors.
4. Stuff the Peppers:
- Spoon the spinach-artichoke chicken filling into the prepared bell peppers. Pack the mixture in tightly to fill each pepper completely.
- If there’s any leftover filling, you can either add it to the sides of the peppers in the baking dish or enjoy it as a dip with crackers or veggies.
- Optionally, top each stuffed pepper with a sprinkle of shredded mozzarella cheese for extra cheesy goodness.
5. Bake the Stuffed Peppers:
- Cover the baking dish with foil and bake for about 25-30 minutes. This ensures the peppers become tender and the filling heats through.
- After 25-30 minutes, remove the foil and bake for an additional 5-10 minutes to allow the cheese (if used) to melt and the tops to become golden brown.
- If you prefer a slightly charred top, you can broil the peppers for an additional 2-3 minutes, watching carefully to avoid burning.
6. Serve:
- Remove the stuffed peppers from the oven and let them cool for 5 minutes before serving.
- Garnish with freshly chopped parsley or basil for a touch of freshness and color.
- Serve immediately while hot, and enjoy the creamy, savory goodness of the Spinach Artichoke Chicken Stuffed Peppers!
Tips for the Best Stuffed Peppers:
- Choosing Bell Peppers:
Bell peppers come in various colors, such as red, yellow, orange, and green. Red, yellow, and orange peppers tend to be sweeter, while green peppers are more savory and slightly bitter. Choose the color based on your flavor preferences. - Prepping Peppers Ahead of Time:
You can prepare the bell peppers ahead of time by cutting and deseeding them. Store them in the fridge for up to 2 days before stuffing and baking. This can save time on busy nights. - Adding Extra Veggies:
If you want to bulk up the filling, consider adding mushrooms, zucchini, or even a handful of chopped onions for added flavor and nutrition. - Make It Spicy:
For a spicy kick, add some red pepper flakes or jalapeño slices to the spinach-artichoke filling. You can also add a drizzle of hot sauce on top just before serving. - Dairy-Free Version:
To make this recipe dairy-free, use dairy-free cream cheese and non-dairy yogurt or sour cream. You can also opt for a dairy-free cheese substitute for the mozzarella and Parmesan cheeses. - Meal Prep Tips:
These stuffed peppers are perfect for meal prep. You can prepare them ahead of time, stuff the peppers, and refrigerate them for up to 2 days before baking. Alternatively, bake them, let them cool, and store them in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through. - Freezing Option:
You can freeze uncooked stuffed peppers for later use. Assemble the stuffed peppers, cover tightly with foil or plastic wrap, and freeze for up to 3 months. When ready to eat, thaw the peppers overnight in the fridge and bake as directed. Alternatively, bake the stuffed peppers, let them cool completely, and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until hot.
Serving Suggestions:
- With a Side Salad:
Pair the stuffed peppers with a green salad dressed with a light vinaigrette. A simple side salad of mixed greens, arugula, or spinach will balance the richness of the stuffed peppers. - Roasted Vegetables:
Serve the peppers with a side of roasted vegetables like carrots, brussels sprouts, or asparagus. Roasting enhances the natural sweetness of the vegetables and complements the savory flavors of the stuffed peppers. - Cauliflower Rice or Quinoa:
For a low-carb option, serve the stuffed peppers over cauliflower rice or quinoa. Both provide a nutritious base to soak up the filling’s creamy goodness. - Garlic Bread:
If you’re in the mood for something indulgent, serve these stuffed peppers with garlic bread on the side. The crispy, buttery bread is perfect for dipping into the leftover spinach-artichoke filling.
Recipe Variations:
- Chicken Parmesan Stuffed Peppers:
Transform these into a Chicken Parmesan version by adding a layer of tomato sauce and topping with mozzarella cheese before baking. The result will be a delightful mix of flavors inspired by the classic Italian dish. - Ground Turkey or Beef Filling:
If you prefer a heartier filling, you can substitute the shredded chicken with ground turkey or ground beef. Brown the meat in a skillet before mixing with the spinach-artichoke filling for a flavorful and filling meal. - Vegetarian Version:
For a vegetarian version, skip the chicken and use extra spinach and artichokes along with some sautéed mushrooms or other vegetables. Add some cooked quinoa or rice to make the filling more substantial. - Spicy Southwest Stuffed Peppers:
Add a southwestern twist by mixing in black beans, corn, chopped tomatoes, and cumin. Top with a sprinkle of cheddar cheese or pepper jack for an extra layer of flavor.
More Creative Variations of Spinach Artichoke Chicken Stuffed Peppers:
While the original recipe is already incredibly satisfying, here are a few fun and creative twists you can try to add variety to your stuffed peppers.
1. Mediterranean-Inspired Stuffed Peppers:
For a Mediterranean twist, try adding ingredients like feta cheese, black olives, and a drizzle of olive oil over the top of the stuffed peppers before baking. You can even mix some dried oregano and fresh lemon zest into the filling to enhance those Mediterranean flavors.
- To Make: In the spinach-artichoke filling, swap out the mozzarella and Parmesan for crumbled feta cheese and add a handful of chopped Kalamata olives. Add fresh oregano and a touch of lemon juice for extra zest. Once the peppers are stuffed, drizzle with olive oil and bake.
2. Bacon-Wrapped Stuffed Peppers:
If you’re a fan of bacon, this variation will take your stuffed peppers to the next level. Wrap each stuffed pepper with bacon strips before baking for a smoky, crispy finish.
- To Make: After stuffing the peppers, carefully wrap each one in 2-3 slices of bacon. Bake as usual, but check after about 25 minutes to ensure the bacon is crispy and golden. You can even sprinkle a bit of brown sugar on top of the bacon for a caramelized touch.
3. Buffalo Chicken Spinach Artichoke Stuffed Peppers:
For spice lovers, add a buffalo kick to the recipe. Incorporating buffalo sauce with the chicken mixture gives these stuffed peppers an exciting, tangy heat. You can also top them with crumbled blue cheese for an extra layer of flavor.
- To Make: Add 1/4 cup of buffalo sauce to the chicken mixture while mixing in the spinach-artichoke filling. Top with a handful of crumbled blue cheese or shredded cheddar just before serving. You can also garnish with green onions for extra flavor.
4. Low-Carb & Keto Stuffed Peppers with Cauliflower Rice:
If you’re following a low-carb or keto diet, these stuffed peppers can be easily adapted. Swap out the traditional rice in your filling for cauliflower rice or zucchini noodles.
- To Make: When preparing the spinach-artichoke filling, add a bit of cauliflower rice to the mix to give it some bulk. If you prefer, you can mix in shredded zucchini (after draining the excess moisture). The result is a lower-carb version of the stuffed peppers without sacrificing flavor or texture.
5. Vegetarian Stuffed Peppers with Tofu or Tempeh:
For a vegetarian or vegan version, replace the chicken with crumbled tofu or tempeh. These plant-based proteins absorb the rich flavors of the spinach and artichoke filling while keeping the dish satisfying.
- To Make: Sauté the tofu or tempeh until crispy, then mix it into the spinach-artichoke filling as you would with the chicken. You can also experiment with adding chopped mushrooms for added texture.
6. Sweet Potato and Black Bean Stuffed Peppers:
If you’re in the mood for a more hearty, nutrient-dense filling, sweet potatoes and black beans are a great addition. This variation gives the peppers a comforting and earthy flavor, perfect for colder months.
- To Make: Roast or sauté sweet potato cubes until soft, then mix them with black beans, spinach, and artichoke hearts in the filling. For extra flavor, add cumin, chili powder, and a touch of lime juice. You can even top with avocado or sour cream when serving.
Tips for Perfect Stuffed Peppers:
To make sure your Spinach Artichoke Chicken Stuffed Peppers turn out perfectly every time, here are some expert tips:
1. Choosing the Right Peppers:
When selecting bell peppers for this recipe, consider their size and shape. The ideal peppers for stuffing are large and sturdy, as they will hold the filling well without falling apart. It’s important to choose peppers that can stand upright in the baking dish to avoid any mess.
- Tip: If you find that your peppers are too wobbly or short to stand, you can slice a small amount off the bottom (just enough to level them) so they sit flat in the baking dish.
2. Pre-Cook the Filling for Even Flavor:
To ensure that the flavors in the spinach-artichoke filling meld together beautifully, it’s a good idea to pre-cook the filling in a skillet before stuffing the peppers. This step will ensure that the cream cheese, yogurt, and mozzarella melt smoothly and evenly.
- Tip: After mixing the spinach-artichoke filling, briefly heat it in a pan for 5 minutes over medium-low heat to make sure everything is well incorporated and creamy. This will also prevent the filling from being too cold when stuffed into the peppers.
3. Add Extra Moisture to the Peppers:
Bell peppers, especially larger ones, can sometimes be dry when baked. To ensure they cook up tender and juicy, add a little extra moisture by drizzling olive oil on the peppers or pouring a small amount of broth (chicken or vegetable) into the bottom of the baking dish before placing the peppers inside. The steam from the broth will keep the peppers tender while baking.
- Tip: If you like your peppers more well-done (with a slightly charred texture), you can skip the extra moisture and let the peppers crisp up in the oven.
4. Make Sure the Chicken is Shredded Finely:
For the best texture, shred the cooked chicken into fine pieces. This allows the filling to mix evenly and ensures that the chicken doesn’t dominate the dish with large chunks.
- Tip: For a quicker shredding process, you can use a hand mixer or a stand mixer to shred the chicken in seconds. Simply place the chicken in the mixing bowl, and the mixer will break it up into tender, bite-sized shreds.
5. Don’t Overstuff the Peppers:
While it might be tempting to pack the peppers as tightly as possible, overstuffing them can cause the filling to spill over while baking. Instead, fill the peppers generously but evenly to allow for even cooking and melting.
- Tip: Use a spoon or small ice cream scoop to fill the peppers, making sure the mixture is tightly packed without overflowing.
6. Test for Doneness:
To test if the stuffed peppers are done, check the tenderness of the peppers by gently poking them with a fork. They should be soft to the touch but still hold their shape. If they need a bit more time, cover with foil and continue baking for an additional 10-15 minutes.
- Tip: If you’re adding cheese on top, check that it’s golden and bubbly before removing the peppers from the oven.
Conclusion:
These Spinach Artichoke Chicken Stuffed Peppers are a deliciously satisfying meal that combines lean protein, fresh vegetables, and creamy, savory filling in a healthy and flavorful package. Whether you’re looking for a quick weeknight dinner, a healthy meal prep option, or a dish that’s sure to impress guests, this recipe is versatile, customizable, and oh-so-tasty.
Spinach Artichoke Chicken Stuffed Peppers are an incredible, versatile dish that blends rich and creamy flavors with lean protein and nutritious veggies. Whether you prefer the classic recipe or decide to get creative with variations, these stuffed peppers are sure to become a go-to meal for any occasion. They’re packed with flavor, satisfyingly filling, and offer plenty of opportunities to adapt to your taste preferences or dietary needs.
With tips for perfecting the dish, variations to keep things interesting, and meal prep advice to make your life easier, this recipe is as practical as it is delicious. Enjoy these stuffed peppers as a wholesome dinner, a crowd-pleasing dish for a gathering, or a make-ahead meal that’s perfect for busy days!
If you ever need more recipe ideas or tips, feel free to ask—happy cooking!
Spinach Artichoke Chicken Stuffed Peppers Recipe

These Spinach Artichoke Chicken Stuffed Peppers are a healthy and satisfying twist on traditional stuffed peppers. Filled with tender chicken, creamy spinach and artichoke dip, and topped with melted cheese, these peppers are a flavor-packed meal that’s perfect for weeknights or special occasions. This recipe combines lean protein, vibrant vegetables, and a rich, indulgent filling, making it both delicious and nutritious.
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 1 lb (450g) cooked chicken breast, shredded (about 2 cups)
- 1 cup cooked spinach (frozen or fresh, squeezed to remove excess water)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (plus more for topping)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp dried oregano
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright. Place the peppers in a baking dish.
- Cook the filling: In a large mixing bowl, combine the shredded chicken, cooked spinach, chopped artichoke hearts, cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, olive oil, oregano, salt, and pepper. Stir everything together until well combined and creamy.
- Stuff the peppers: Carefully stuff each bell pepper with the chicken-spinach-artichoke mixture, pressing down slightly to ensure they are packed.
- Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil, sprinkle more mozzarella cheese on top of each stuffed pepper, and return to the oven to bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with fresh parsley or basil if desired. Serve hot and enjoy!
Notes
- Cooking the Chicken:You can either pan-cook, poach, or bake the chicken. Poaching (using chicken broth or water) is an excellent option if you want a juicy chicken for the filling. Shredding the chicken finely helps the filling mix smoothly and ensures a consistent texture.
- Bell Peppers:Choose large bell peppers for stuffing. Red, yellow, and orange peppers tend to be sweeter, while green peppers have a more savory flavor. Ensure the peppers can stand upright or trim the bottoms to make them more stable.
- Pre-Cooking the Filling:For the best results, heat the filling briefly in a pan before stuffing the peppers. This helps the flavors combine and prevents a cold filling in the peppers.
- Customization:Feel free to experiment with the recipe. For a spicy kick, add buffalo sauce or jalapeños. You can also swap the chicken for ground turkey or tofu for a different protein source.
- Cheese Variations:While mozzarella and Parmesan work well in the filling, you can try adding feta, cheddar, or goat cheese for different flavors.
- Make-Ahead & Freezing:You can assemble the peppers ahead of time and refrigerate them for up to 24 hours before baking. Alternatively, freeze uncooked stuffed peppers for up to 3 months. Just thaw in the fridge overnight and bake when ready to serve.
- Perfect for Meal Prep:These stuffed peppers are great for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for later.
- Serving Suggestions:Pair the stuffed peppers with a light green salad, roasted veggies, or cauliflower rice for a balanced meal. If you want to make the meal a little more indulgent, garlic bread or quinoa are delicious options.