Why You’ll Love Cheesy Spinach and Chicken Stuffed Bell Peppers Recipe

It’s full of protein from the chicken and rich in flavor with the combination of cheeses and sage.
The inclusion of spinach adds a boost of greens, helping to make the dish feel hearty yet somewhat lighter.
Stuffed peppers give you a visually appealing dinner that looks special but is surprisingly easy to assemble.
With a bake‑time of about an hour and simple ingredients, it’s very doable on a weeknight.
The melted cheese topping delivers that comforting, gooey finish that everyone loves.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 large bell peppers
2 pounds chicken (diced into chunks or thin slices)
1 cup spinach leaves, washed and chopped
2 cups shredded cheddar cheese
1 teaspoon ground sage
1 teaspoon salt
1 teaspoon ground black pepper
½ cup Monterey Jack cheese, shredded

Directions

Preheat the oven to 350°F (≈ 175 °C).
Wash and prep the bell peppers: slice them in half lengthwise, remove the cores, seeds and membranes. You may leave the stems intact for presentation if you like.
In a mixing bowl, combine the diced chicken, chopped spinach, 1½ cups of the cheddar cheese (reserving the rest for topping), ground sage, salt and black pepper.
Stuff each pepper half with the chicken‑spinach‑cheddar mixture, packing it in generously.
Arrange the stuffed peppers on a baking sheet or in a baking dish. Bake in the preheated oven for about 45 minutes to 1 hour, or until the chicken is cooked through and the peppers have softened.
Remove from oven, sprinkle the remaining cheddar and the Monterey Jack cheese over the tops of the peppers, then return to the oven and bake for an additional ~10 minutes, or until the cheeses are melted and bubbly.
Serve warm and enjoy.

Servings and timing

Servings: 6
Total time: ~1 hour 30 minutes (including prep and baking)
Prep time: ~30 minutes
Cook time: ~1 hour

Variations

Swap out the chicken for ground turkey or lean ground beef for a different protein option.
Use a different cheese blend—such as Colby Jack, provolone or mozzarella—to vary the flavor profile.
Add in chopped mushrooms, zucchini or diced tomatoes to the filling for extra veggies.
For a spicier version, include diced jalapeños or add a pinch of red pepper flakes.
Try using different colored bell peppers (red, yellow, orange) for visual variety.
For a lower‑cheese or lighter version, reduce the amount of cheese and add a dollop of Greek yogurt on top when serving.

Storage/Reheating

Storage: Allow leftovers to cool, then transfer to an airtight container and refrigerate for up to 3‑4 days.
Freezing: You can freeze individual stuffed pepper halves (without reheating) for up to 2‑3 months. Thaw overnight in the fridge before reheating.
Reheating: Preheat your oven to around 350°F (175°C). Place the stuffed peppers on a baking sheet and bake for about 15‑20 minutes (or until heated through). Alternatively, you can microwave a portion on medium power for ~2–3 minutes, checking halfway through to ensure even heating.

FAQs

1. Can I use ground chicken instead of diced chicken?

Yes — ground chicken works well in this recipe and offers a slightly different texture. Just make sure it is fully cooked through during baking.

2. Do I need to pre‑cook the bell peppers before stuffing?

No — in this recipe the peppers are stuffed raw and baked. Pre‑cooking is optional, but not required.

3. Can I make this recipe ahead of time?

Yes — you can prepare the pepper halves and stuffing ahead of time, keep them refrigerated and bake when ready to serve.

4. Is this recipe low carb?

Yes — because the main filling is chicken, spinach and cheese with minimal carbs, it qualifies as a lower‐carb dinner option.

5. What internal temperature should the chicken reach?

Ensure the chicken reaches an internal temperature of 165°F (≈ 74°C) to be safe for consumption.

6. Can I use frozen spinach instead of fresh?

You can, but make sure to thaw and squeeze out excess moisture so the filling doesn’t become watery.

7. How do I know when the peppers are done baking?

They should be tender when pierced with a fork and the chicken inside should be fully cooked. The cheese on top should be melted and slightly golden.

8. Can I add extra sauce or seasonings to the filling?

Absolutely — feel free to mix in a splash of hot sauce, barbecue sauce, or extra herbs like thyme or oregano for added flavor.

9. What type of baking dish should I use?

A rimmed baking sheet or 9×13‑inch baking dish works well; just ensure sufficient space for each pepper half to lie flat and bake evenly.

10. Can I increase or decrease the number of servings?

Yes — you can adjust the quantities proportionally (for example, use fewer bell peppers and scale down the filling) depending on how many servings you need.

Conclusion

This Cheesy Spinach and Chicken Stuffed Bell Peppers recipe delivers a delicious combination of tender chicken, vibrant greens, melty cheese and roasted bell peppers—all in one dish. It hits the sweet spot between comfort food and a wholesome meal, and offers enough flexibility to customize to your liking. Whether you’re cooking for a weeknight dinner or prepping ahead for guests, this recipe is sure to please.

Cheesy Spinach and Chicken Stuffed Bell Peppers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Spinach Chicken Stuffed Peppers are a wholesome and flavorful meal made with shredded chicken, sautéed spinach, cream cheese, and cheddar, all baked inside sweet bell peppers. Perfect for a healthy dinner that’s easy to prep and deliciously satisfying.

Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Main Dish
Method: Baking
Cuisine: American

Instructions

Preheat your oven to 375°F (190°C).
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
Place the peppers in a 9×13-inch baking dish; set aside.
In a skillet over medium heat, heat the olive oil and sauté the diced onion until translucent.
Add the spinach to the skillet and cook until wilted.
Remove the skillet from heat and stir in the shredded chicken, cream cheese, cheddar cheese, garlic powder, salt, and pepper. Mix until well combined.
Spoon the mixture into the pepper halves, dividing evenly.
Bake uncovered for 25 to 30 minutes or until the peppers are tender and the filling is hot and bubbly.
Remove from oven and let cool slightly before serving.

Notes

You can use rotisserie chicken to save time.
Feel free to add other veggies or spices to the filling for variety.
These stuffed peppers reheat well and make great leftovers.

Nutrition

Serving Size: 1 stuffed pepper half
Calories: 230
Sugar: 3g
Sodium: 370mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 18g
Cholesterol: 55mg