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Cheesy Spinach and Chicken Stuffed Bell Peppers

Healthy, low carb chicken stuffed bell peppers with spinach and cheese, baked in the oven. Easy delicious recipe (with video), perfect for a weeknight meal!
5 from 6 votes
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Course: Dinner Ideas
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 servings
Calories: 555kcal
Author: Mel Lockcuff


  • 5 large bell peppers
  • 2 pounds chicken
  • 1 cup spinach leaves washed and chopped
  • 2 cups cheddar cheese shredded
  • 1 teaspoon ground sage
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup Monterey Jack cheese *shredded


  • Pre-heat the oven to 350°.
  • Wash and prep your peppers. Slice them in half, right down the middle.** Then remove all the cores, seeds, and membranes from the peppers.
  • Dice the chicken into chunks or thin slices.
  • In a separate mixing bowl, mix the chicken with the seasonings, spinach, and 1 1/2 cups of the shredded cheddar.
  • Stuff the peppers with the chicken mixture.
  • Place the stuffed peppers on a baking sheet, and bake at 350° for 45 minutes to 1 hour, or until the chicken is cooked thru. 
  • Add the rest of the shredded cheddar and Monterey Jack cheese to the top of each pepper, and bake for an additional 10 minutes, or until the cheese is melted.
  • Serve while warm and enjoy!



*Or you can use Colby Jack cheese.
**You can leave the stems on the peppers or remove them, totally your preference (just don't ingest the stems, they're only there for show).


Serving: 1g | Calories: 555kcal | Carbohydrates: 9g | Protein: 49g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 17g | Cholesterol: 188mg | Sodium: 785mg | Fiber: 2g | Sugar: 3g
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