Chicken & Spinach Stuffed Peppers: A Simple, Healthy Dinner

Ever find yourself staring into the fridge at a leftover rotisserie chicken and a bag of spinach, wondering how to turn them into a meal that actually excites everyone? I’ve been there more times than I can count. That’s why these Chicken & Spinach Stuffed Peppers are a regular in our weekly rotation. They’re the kind of simple chicken recipe that feels both wholesome and deeply satisfying. You get a complete, healthy dinner all nestled in a sweet bell pepper boat. Honestly, it’s a meal that proves busy weeknights don’t have to mean sacrificing flavor or nutrition.

Top Reasons To Make It

You’ll love this dish for so many reasons. First, it’s a fantastic way to use up leftover shredded chicken or a store-bought rotisserie chicken, making it a true champion of quick and easy dinner recipes. Second, it’s a complete meal packed into a single pepper—lean protein, veggies, and grains all in one. And finally, it’s incredibly versatile. The filling is a perfect blank canvas. Got a picky eater? Leave out the spinach. Want to spice it up? Add a dash of chili powder. It’s a healthy dinner idea that truly works for you.

Ingredients

• 4 large bell peppers (any color): The sweet, sturdy vessel for our filling.
• 2 cups cooked chicken, shredded: From a rotisserie chicken or leftover baked chicken breast.
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry: Adds nutrients and heartiness without fuss.
• 1 cup cooked rice (white or brown): The perfect base to soak up all the flavors.
• 1 cup marinara sauce: Brings moisture and a touch of Italian flair.
• 1 cup shredded mozzarella cheese, divided: For that essential melty, cheesy goodness.
• 1/2 cup ricotta cheese: Makes the filling incredibly creamy and rich.
• 1 tsp Italian seasoning: The simple flavor hero.
• 1/2 tsp garlic powder: For a little savory depth.
• Salt and black pepper to taste: To make all the flavors pop.

Instructions

1. Heat your oven to 375°F. Grab a baking dish that fits your peppers snugly.
2. Carefully slice the tops off the bell peppers and remove all the seeds and membranes from inside. Place them upright in your baking dish.
3. In a large mixing bowl, combine the shredded chicken, squeezed-dry spinach, cooked rice, marinara sauce, 1/2 cup of the mozzarella, all of the ricotta, Italian seasoning, garlic powder, salt, and pepper. Mix it all until it’s perfectly combined.
4. Spoon the chicken and spinach mixture evenly into each pepper, packing it down gently. They should be full to the top.
5. Top each stuffed pepper with the remaining 1/2 cup of mozzarella cheese.
6. Pour about 1/4 inch of water into the bottom of the baking dish around the peppers. This creates steam to help them cook through and become tender.
7. Cover the dish tightly with foil and bake for 30 minutes. Then, remove the foil and bake for another 15-20 minutes, until the peppers are soft and the cheese on top is golden and bubbly.
8. Let them rest for 5 minutes after pulling them out of the oven—this makes them easier to handle. So good.

Chicken & Spinach Stuffing Options

The beauty of this filling is how adaptable it is. Don’t have ricotta? Cream cheese or even a little cottage cheese blended smooth works wonderfully. For a grain-free option, swap the rice for riced cauliflower. And if you’re looking for a flavor twist, try using a Alfredo sauce instead of marinara and add some cooked, chopped smoked turkey for a smoky note. It’s one of those healthy chicken recipes you can make your own every single time.

Serving Ideas & Pairings

These peppers are a full meal on their own, but a simple side can really round things out. A light, crisp green salad with a tangy vinaigrette cuts through the richness perfectly. For something a bit heartier, a slice of crusty garlic bread is never a wrong answer. And if you have kids who might be hesitant about the pepper itself, simply scoop the delicious filling onto their plates—it’s a win-win.

Storage & Reheating

Leftovers keep beautifully! Let them cool completely, then store them in an airtight container in the fridge for up to 4 days. To reheat, the microwave works in a pinch (cover with a damp paper towel to keep things moist), but for the best results, pop them back in a 350°F oven for about 15-20 minutes until heated through. You can also freeze them before baking. Just assemble the peppers, wrap them tightly, and freeze for up to 3 months. Thaw in the fridge overnight before baking as directed.

Tips For Success

• Really squeeze all the water out of that thawed spinach. This is the secret to a filling that isn’t watery.
• Choose peppers that have flat bottoms so they stand up straight and proud in the dish.
• Don’t skip the water in the bottom of the pan! It’s the key to getting soft, tender, tender peppers instead of tough, crunchy ones.
• If your peppers are wobbling, slice a tiny bit off the bottom to create a flat surface—just be careful not to cut through.
• Honestly, a pre-cooked rotisserie chicken is the biggest time-saver here and tastes fantastic.
• Get the kids involved with stuffing the peppers. It’s a fun way to get them excited about dinner.

Frequently Asked Questions

• Can I use fresh spinach instead of frozen? Absolutely! Just wilt about 5-6 cups of fresh chopped spinach in a pan before adding it to the mix. And be sure to squeeze out any excess liquid.
• What’s the best way to quickly shred chicken breast? For easy shredded chicken recipes, use two forks to pull the meat apart. Or, for a real time-saver, pop warm, cooked chicken into a stand mixer and let it paddle on low for 30 seconds—it shreds it perfectly!
• Can I make these ahead of time? For sure. These are great quick dinner ideas you can prep ahead. Assemble the peppers completely, cover the dish, and refrigerate for up to 24 hours before baking. You might just need to add a few extra minutes to the baking time since they’ll be cold from the fridge.
• Are there other easy meals I can make with this same filling? Definitely! This mixture is so versatile. Use it to stuff large portobello mushrooms or even zucchini boats for a low-carb option. It’s one of those simple chicken recipes that keeps on giving.