Chicken Florentine Stuffed Peppers

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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.

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

Halloumi Stuffed Peppers

Broccoli & Feta Stuffed Peppers

Chicken Florentine Stuffed Peppers

Sweet peppers are stuffed with chicken, spinach & cheese for a hearty dinner.

5 from 1 vote

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Course: Chicken Recipes, Main Course

Cuisine: Italian

Keyword: Easy chicken recipes, family friendly recipe

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 4 servings

Calories: 239kcal

Author: Angela Coleby

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
• 1/2 cup Parmesan cheese grated
• 1/4 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

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1serving | Calories: 239kcal | Carbohydrates: 8g | Protein: 17g | Fat: 16g | Fiber: 2.8g

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