Ingredients
4 large bell peppers (any color)
1 lb boneless, skinless chicken breast
2 tbsp olive oil
3 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
1/2 cup onion, diced
5 oz fresh spinach, chopped
1 (14 oz) jar marinated artichoke hearts, drained
1/2 cup feta or mozzarella cheese
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp lemon zest
1/2 tsp salt
1/4 tsp black pepper
1 tbsp all-purpose flour (optional, for binding)
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper
Roast bell peppers cut-side up for 15 minutes to soften
Sauté chicken with olive oil until cooked through; drain excess fat
Add garlic, broth, onion, and flour to the chicken, simmering 5 minutes
Stir in spinach and artichokes until heated through
Season with oregano, thyme, lemon zest, salt, and pepper
Fill peppers with the mixture, top with cheese
Bake 15 minutes until peppers are tender and cheese is golden
Notes
Use pre-cooked chicken for faster prep
Substitute ricotta or grated Parmesan for meltiness
Add toasted pine nuts or crumbs for texture
Make ahead: Stuff peppers and refrigerate 1-2 hours before baking
Store leftovers in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 30
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg