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Cheesy Chicken and Spinach Stuffed Bell Peppers Recipe

Cheesy Chicken and Spinach Stuffed Bell Peppers recipe


This is a yummy meal with bell peppers filled with chicken, spinach, and cheese. We cook chicken with garlic and onions, then mix it with spinach and cheese. We stuff the peppers and bake them until they are soft. We serve them with a tasty salad.


1 lb boneless, skinless chicken breasts
1/2 lb baby spinach
2 cloves garlic
1 x 8 oz block cheddar cheese
4 red bell peppers
1/4 cup sunflower seeds
1/2 medium red onion
1/4 tsp black pepper
1/4 tsp salt
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp honey mustard
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 x (5 oz) pkg mixed greens


Preheat oven to 375°F (190°C).
Wash and dry the fresh produce.
Trim, seed, and halve bell peppers lengthwise. Arrange them on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Bake the bell peppers in the preheated oven for 15 minutes, or until they start to soften.
Meanwhile, dice the chicken breasts into small pieces.
Peel and mince 2 cloves of garlic and dice the red onion.
In a skillet over medium heat, add 1 tbsp of olive oil. Once hot, add the chicken, garlic, onion, oregano, and basil. Cook until the chicken is no longer pink, about 7 minutes.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes.
Remove the skillet from heat. Coarsely grate the cheddar cheese and stir in half of it into the chicken and spinach mixture.
Stuff the partially cooked bell peppers with the chicken and spinach filling, and top with the remaining cheddar cheese.
Return the stuffed peppers to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
In a small bowl, whisk together balsamic vinegar, honey mustard, a pinch of salt, and black pepper to create the dressing.
In a large bowl, toss the mixed greens with the sunflower seeds and the dressing.
Serve the stuffed peppers with the salad on the side.

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