Easy Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken Recipe

If you’re searching for a delicious, crowd-pleasing dinner that’s both easy and packed with flavor, this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken recipe has got you covered. Combining tender chicken breasts with the vibrant sweetness of roasted red peppers, fresh spinach, and creamy mozzarella, this dish creates a mouthwatering balance of textures and tastes that will impress your family and friends without spending hours in the kitchen.

Why You’ll Love This Recipe

• Quick and Simple: Ready in under 40 minutes, perfect for busy weeknights.
• Vibrant Flavors: Roasted red peppers and fresh spinach bring bright, fresh notes that complement the rich mozzarella.
• Protein-packed Meal: Chicken breasts stuffed with nutritious ingredients create a satisfying and balanced dinner.
• Visually Stunning: The colorful filling peeks through when sliced, making an appealing presentation.
• Family Friendly: Mild flavors that even picky eaters will enjoy.

Ingredients You’ll Need

Each ingredient in this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken recipe plays a key role in building layers of flavor, texture, and color. From the tender chicken to the creamy mozzarella and sweet peppers, these simple staples come together to make every bite delicious.

• Chicken Breasts: Boneless and skinless, perfect for stuffing and cooking evenly.
• Roasted Red Peppers: Adds sweetness and a slightly smoky depth; use jarred for convenience or roast your own.
• Fresh Spinach: Provides a fresh, slightly earthy taste and vibrant green color.
• Mozzarella Cheese: Creamy and mild, melts beautifully to bind the filling.
• Garlic: Adds a subtle aromatic warmth enhancing the overall flavor.
• Olive Oil: Used for sautéing and keeping the chicken moist while baking.
• Salt and Pepper: Essential seasonings to bring out all the other flavors.
• Italian Seasoning: A blend of herbs giving a classic Mediterranean touch.
• Parmesan Cheese (optional): Adds a savory, nutty crunch on top when sprinkled before baking.

Variations for Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

One of the best things about this recipe is how easy it is to make it your own. Feel free to tweak ingredients or add your favorite seasonings to customize the dish to suit different tastes, dietary needs, or ingredient availability.

• Swap the Cheese: Use feta or goat cheese for a tangier, creamier profile.
• Add Nuts: Toss in some toasted pine nuts or walnuts for extra crunch and richness.
• Spice it Up: Incorporate red pepper flakes or chopped jalapeños for a bit of heat.
• Use Different Greens: Substitute kale or arugula instead of spinach for a slightly different flavor and texture.
• Make it Dairy-Free: Replace mozzarella with a vegan cheese or omit cheese and add avocado slices for creaminess.

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

Step 1: Prepare the Filling

Begin by finely chopping the roasted red peppers and sautéing them with fresh spinach and minced garlic in a drizzle of olive oil until the spinach wilts and the mixture is fragrant. Remove from heat and gently mix in shredded mozzarella, allowing the residual warmth to slightly melt the cheese for easier stuffing.

Step 2: Prepare the Chicken Breasts

Using a sharp knife, carefully slice each boneless chicken breast horizontally to create a pocket, making sure not to cut all the way through. Season both sides generously with salt, pepper, and Italian seasoning to infuse the chicken with flavor.

Step 3: Stuff the Chicken

Spoon the prepared roasted red pepper, spinach, and mozzarella mixture evenly into each chicken pocket. Press the edges together gently to seal the filling inside, securing with toothpicks if needed.

Step 4: Sear the Chicken

Heat olive oil in a skillet over medium heat and carefully sear each stuffed chicken breast for 3-4 minutes per side until golden brown. This step locks in juices and adds a beautiful crust to the chicken.

Step 5: Bake to Finish

Transfer the seared chicken breasts to a preheated oven at 375°F (190°C). Optionally sprinkle Parmesan cheese on top for a golden, crispy finish. Bake for 15-20 minutes until the chicken is cooked through and the cheese inside has melted to creamy perfection.

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

• Slice Carefully: Use a sharp knife to make a clean pocket but avoid cutting through the chicken entirely.
• Drain Excess Moisture: Make sure to squeeze out excess water from spinach to prevent soggy filling.
• Sear for Flavor: Don’t skip searing the chicken; it adds depth and locks in juices.
• Use Toothpicks: Secure the chicken after stuffing to keep the filling intact while cooking.
• Rest Before Serving: Let the chicken rest for a few minutes after baking to redistribute juices and keep it tender.

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

Garnishes

Fresh herbs like chopped basil or parsley add a pop of color and fresh aroma that pairs beautifully with the cheesy filling. A drizzle of balsamic glaze can add a sweet tang that complements the roasted red pepper perfectly.

Side Dishes

Pair this stuffed chicken with light sides like garlic roasted potatoes, steamed asparagus, or a crisp mixed green salad. These options add balance and texture without overpowering the star of the meal.

Creative Ways to Present

Slice the chicken crosswise to reveal the colorful stuffing, then fan out the slices on a platter for an elegant look. Alternatively, serve each whole stuffed breast on a bed of your favorite grain like quinoa or couscous for a hearty presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftover Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken in an airtight container in the refrigerator for up to 3 days, making for easy next-day lunches or dinners.

Freezing

This recipe freezes well! Wrap individual stuffed chicken breasts tightly in plastic wrap and then foil, placing them in a freezer-safe container. Freeze for up to 3 months and thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in a preheated oven at 350°F (175°C) for about 15 minutes to keep the chicken juicy and the filling melty. Avoid microwaving if possible as it can dry out the chicken.

FAQs

Can I use fresh red peppers instead of roasted ones?

You can use fresh red peppers, but roasting adds depth and sweetness that enhances the flavor of the stuffing—try roasting for best results.

Is it possible to bake the chicken without searing?

Baking without searing is possible but searing creates a delicious crust and seals in the juices, making the chicken more flavorful and moist.

Can I prepare this recipe gluten-free?

Absolutely! All ingredients in this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken recipe are naturally gluten-free, just be sure to check seasoning blends for hidden gluten.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F (74°C), and the juices run clear when pierced with a fork.

Can I use frozen spinach for the stuffing?

Yes, but be sure to thaw and squeeze out as much moisture as possible to keep the filling from becoming watery.

Final Thoughts

There’s something so satisfying about a Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken that combines fresh ingredients, vibrant colors, and comforting flavors in one simple dish. Whether you’re feeding family, hosting guests, or just want a quick but impressive dinner, this recipe will quickly become a favorite—so why not give it a try tonight?

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