Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

If you’re craving a dinner that feels both luxurious and homemade, yet comes together quickly, this Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken is calling your name. It beautifully marries tender chicken breasts stuffed with vibrant roasted peppers, fresh spinach, and creamy mozzarella, creating a meal that’s bursting with flavor, color, and satisfying textures. Perfect for weeknight dinners or a special weekend treat, this recipe offers a healthy punch while being incredibly comforting and delicious.

Why You’ll Love This Recipe

• Flavorful and Balanced: The combination of sweet roasted red peppers, earthy spinach, and gooey mozzarella creates a perfect harmony of tastes.
• Simple Prep with Big Impact: Minimal ingredients come together effortlessly to deliver a stunning, dinner-plate-worthy result.
• Healthy and Nutritious: Lean chicken and nutrient-rich veggies make this recipe a guilt-free indulgence.
• Versatile for Any Occasion: Whether it’s a casual weeknight or a dinner party, this stuffed chicken fits right in.
• Easy to Customize: The filling can be adjusted to suit different dietary needs or flavor profiles.

Ingredients You’ll Need

This recipe relies on a handful of straightforward ingredients, each playing a vital role in shaping the taste, texture, and color of the dish. Preparing the filling with fresh and quality items ensures every bite is packed with wholesome goodness.

• Chicken Breasts: Boneless and skinless, perfect for stuffing and cooking evenly.
• Roasted Red Peppers: Provide a sweet, smoky flavor and vibrant color that brightens the dish.
• Fresh Spinach: Adds a fresh, slightly earthy note and a healthy green boost.
• Mozzarella Cheese: Melts beautifully to bring a creamy, gooey texture inside the chicken.
• Olive Oil: For sautéing spinach and roasting the chicken to a golden finish.
• Garlic: Adds warmth and depth, enhancing the overall flavor.
• Salt and Pepper: Essential for seasoning both the chicken and filling.
• Dried Italian Herbs: A blend like oregano and basil adds subtle Mediterranean notes.

Variations for Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

The beauty of this Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken recipe is how adaptable it is; feel free to tweak the filling or seasonings to suit your tastes or dietary needs with ease.

• Swap the Cheese: Use feta for a tangy twist or goat cheese for a richer flavor.
• Add Nuts: Toss some toasted pine nuts or walnuts into the filling for added crunch.
• Vegetarian Version: Replace chicken with large portobello mushrooms and stuff as usual.
• Spice it Up: Include finely chopped jalapeños or red pepper flakes for a kick of heat.
• Herb Variations: Experiment with fresh herbs like thyme, rosemary, or parsley for different aroma profiles.

How to Make Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

Step 1: Prepare the Filling

Start by sautéing fresh spinach in a little olive oil and minced garlic until just wilted. Chop roasted red peppers into thin strips and combine them with the cooled spinach and shredded mozzarella in a bowl, seasoning with salt, pepper, and dried herbs for a flavorful filling.

Step 2: Butterfly the Chicken Breasts

Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket or butterfly it open flat without cutting through, providing ample space to stuff the filling.

Step 3: Stuff the Chicken

Fill each chicken breast pocket evenly with the spinach, roasted red pepper, and mozzarella mixture. Secure the edges with toothpicks or kitchen twine to keep the filling inside while cooking.

Step 4: Season and Sear

Lightly season the outside of the chicken breasts with salt, pepper, and a sprinkle of Italian herbs. Heat olive oil in a skillet over medium-high heat and sear the chicken on both sides until golden brown, about 3-4 minutes per side.

Step 5: Bake to Perfection

Transfer the seared stuffed chicken breasts to a preheated oven at 375°F (190°C) for about 20 minutes or until the chicken is fully cooked through and the cheese inside is melted and bubbly.

Step 6: Rest and Serve

Remove the chicken from the oven and let it rest for 5 minutes before slicing. This helps retain the juices and keeps the chicken tender and moist.

Pro Tips for Making Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

• Butterfly Carefully: Make sure to slice the chicken evenly and gently to avoid tearing the meat.
• Use Fresh Ingredients: Fresh spinach and quality roasted red peppers drastically improve the flavor.
• Don’t Overfill: Stuff just enough filling to keep the chicken from bursting but plenty for delicious bites.
• Sear First: Browning the chicken before baking seals in moisture and adds beautiful color.
• Check Internal Temperature: Cook chicken to at least 165°F (74°C) for safety without drying it out.
• Rest the Meat: Allow resting time after baking to let the juices redistribute for maximum tenderness.

How to Serve Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

Garnishes

Sprinkle fresh chopped basil or parsley over the chicken just before serving for a pop of color and freshness. A light drizzle of balsamic glaze or a squeeze of fresh lemon juice also compliments the roasted red pepper’s sweetness.

Side Dishes

This hearty stuffed chicken pairs beautifully with creamy mashed potatoes, garlic roasted vegetables, or a crisp green salad for a well-rounded meal. For a low-carb option, try cauliflower rice or zoodles seasoned simply with olive oil and herbs.

Creative Ways to Present

Slice the stuffed chicken breasts diagonally to showcase the colorful filling and arrange on a platter with a bed of sautéed greens. Alternatively, serve the chicken whole alongside a vibrant pepper and spinach salad to echo the flavors inside.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken in an airtight container in the refrigerator for up to 3 days, ensuring it stays fresh and flavorful.

Freezing

Wrap each cooked stuffed chicken breast tightly in plastic wrap and place in freezer-safe bags. You can freeze for up to 2 months, making it a great option for meal prep or quick reheats on busy nights.

Reheating

To reheat, thaw frozen chicken overnight in the fridge then warm gently in a skillet over low heat or in the oven at 350°F (175°C) until heated through, keeping the chicken moist and the cheese melted.

FAQs

Can I use fresh red peppers instead of roasted?

While fresh red peppers work, roasting them intensifies their sweetness and adds a smoky depth that enriches the dish, so roasting is recommended for best results.

Is this recipe gluten-free?

Yes, this Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken is naturally gluten-free as it uses simple, whole ingredients with no gluten-containing additives.

Can I prepare this recipe ahead of time?

Absolutely! You can stuff the chicken and refrigerate it a few hours before cooking, which makes dinner prep quicker and less stressful.

What can I substitute for mozzarella cheese?

Feta, provolone, or goat cheese are excellent alternatives that bring different flavors and textures to the stuffing.

How do I ensure the chicken stays juicy?

Using a meat thermometer to avoid overcooking, searing the chicken before baking, and letting it rest after cooking are crucial steps to keep the chicken tender and juicy.

Final Thoughts

This Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken recipe is an absolute keeper for anyone who loves dishes that combine wholesome ingredients with irresistible taste. Whether you’re feeding family, impressing guests, or treating yourself to a satisfying meal, this recipe is sure to become a new favorite in your kitchen. Give it a try tonight—you won’t regret it!

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