Tasty chicken florentine stuffed peppers make a hearty low carb and gluten free dinner. A simple dish packed full of the flavour of spinach and cheese. Add chicken, a few Italian spices and you have a family favourite dinner. Just as easy as our buffalo chicken stuffed peppers recipe.
The Chief Taster called this a hearty main course but that's probably because I gave him two large stuffed peppers rather than one with a side salad or vegetables. He ate them all though. It's an easy dish to make and full of flavour. It calls for cooked chicken and I used steamed cooked chicken as I find steaming the chicken keeps it moist (says the vegetarian!). You can serve this with a side salad, cauliflower rice, veggies or a nice tomato sauce. Or just eat it on its own.
Chicken Florentine Stuffed Peppers
Low carb and gluten free, this is a great supper dish with no guilt! Huzzah! You could play around with the cheese ingredient too, as I think this would be nice with a few tablespoons of ricotta in the stuffing mix. I might play around with this the next time I make it. The ingredients below are for two so you would need to adjust it accordingly, depending upon how many people you are cooking for.
OTHER PEPPER RECIPES TO TRY
Cauliflower Cheese Stuffed Peppers
Spinach Cheese Stuffed Peppers
Broccoli & Feta Stuffed Peppers
Spinach Artichoke Stuffed Peppers
Chicken Florentine Stuffed Peppers
Ingredients
- 2 chicken breasts
- 2 peppers red or yellow
- 1 cup spinach cooked
- 2 spring onions finely chopped
- 1 clove garlic peeled & chopped
- 1 teaspoon basil
- 1 teaspoon oregano
- ½ cup Parmesan cheese grated
- ¼ cup Mozzarella cheese grated
- 4 oz cream cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 200C/400F degrees.
- Cut the peppers in half, deseed and remove any ribbing. Place the peppers in an oven dish.
- Heat the oil on a medium heat in a frying pan and add the garlic and spring onions. Cook for 2 minutes.
- Cut the chicken into small pieces and add to the pan. Cook for 8-10 minutes until the chicken pieces are cooked.
- Add the spinach and cook for a further 2 minutes until the spinach is wilted.
- Add the basil, oregano, salt and pepper, parmesan and cream cheese. Stir until the cream cheese has melted and the mixture is smooth.
- Spoon the mixture into the peppers and cover with silver foil
- Bake for 45-50 minutes, adding the grated mozzarella to the top of the peppers 10 minutes before the end of the cooking time, and remove the foil.
- Eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Angie C
Mmm...all sound good! I love it when people get creative with the recipes! That's what they are here for...to get those creative cooking juices flowing! And hey, it's dinner time somewhere now surely...hee hee! 😉
tawnya
yummy, I think I will add mushrooms and maybe some cooked quinoa and use pesto instead of tomato sauce (but not a cup of it) dang, dinner is still HOURS away!