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Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken is a weeknight star that feels indulgent without the fuss. Tender chicken breasts are filled with gooey mozzarella, bright roasted red peppers, and spinach, then seared and baked until juicy and golden — a comforting, crowd-pleasing meal. If you’d like a slightly different take or extra tips, see this other pepper-and-spinach stuffed chicken reference for inspiration: pepper, spinach and mozzarella stuffed chicken recipe.

Why make this recipe

Quick to prepare: active hands-on time is short, and the oven does the rest.
Balanced flavors: smoky roasted red peppers and savory Italian seasoning pair perfectly with mild mozzarella.
This dish is a simple way to elevate everyday chicken into something that looks — and tastes — like a restaurant meal without complicated techniques.

Step-by-Step Guide to Making Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

What makes this recipe work
The basic idea—stuffing a boneless chicken breast—turns a plain protein into a vessel for flavor and texture. Roasted red peppers add sweetness and a light smokiness; fresh spinach brings color and a hint of earthy freshness; mozzarella melts into a creamy, stretchy center. Searing the breasts first creates an attractive, golden crust that locks in juices before finishing in the oven so the stuffing warms through without drying out the chicken.

Ingredients

4 chicken breasts
1 cup mozzarella cheese, shredded
1 cup spinach, fresh
1 cup roasted red peppers, chopped
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning

Equipment you’ll need (optional)

Sharp knife and cutting board
Small bowl for mixing the filling
Skillet (oven-safe preferred) for searing
Baking dish (if skillet isn’t oven-safe)
Meat thermometer (recommended for perfect doneness)

Prep tips before you start

Pat chicken breasts dry with paper towel so they sear instead of steam.
If your chicken breasts are very thick, pound them to an even thickness (about ¾ to 1 inch) so they cook evenly.
Use jarred roasted red peppers or roast your own for more control over smoky flavor.

Directions

Preheat your oven to 375°F (190°C).
In a bowl, combine the mozzarella cheese, spinach, and roasted red peppers. Mix until the spinach and peppers are evenly distributed with the cheese. If the spinach leaves are large, chop them roughly so they fit comfortably inside the breasts. Season the filling lightly with a pinch of salt and pepper.
Cut a pocket in each chicken breast by inserting a sharp knife horizontally along the thickest side and slicing a deep pocket without cutting through the other side. Season both the inside and outside of each pocket with salt, pepper, garlic powder, and Italian seasoning.
Stuff each chicken breast with the cheese and vegetable mixture. Don’t overfill — leave a bit of room so the pocket can be closed and the filling won’t spill out while searing. You can secure the opening with a toothpick if needed.
Heat olive oil in a skillet over medium heat until shimmering. Carefully place the stuffed chicken breasts seam-side down and sear for 3–4 minutes on each side until golden brown. Sear just long enough to develop color; the chicken won’t be cooked through yet.
Transfer the chicken to a baking dish (or move the oven-safe skillet directly into the oven) and bake for 20–25 minutes or until cooked through. The internal temperature should reach 165°F (74°C) in the thickest part of the chicken. If using a meat thermometer, insert it into the meat near the stuffing but not touching the cheese.
Remove the chicken from the oven and let rest for 5 minutes before serving — this helps the juices redistribute and makes slicing neater. Serve warm and enjoy your healthy dinner!

Expanded step-by-step notes (what to watch for)

Slicing the pocket: Use a small, sharp knife and angle it slightly upward so you make room for the filling while keeping the bottom intact.
Filling texture: If the mozzarella seems very loose or wet, squeeze a little moisture out of the spinach first, or mix in a tablespoon of breadcrumbs to bind the filling.
Preventing leaks: Don’t overstuff; pressing the filling into the center and tucking the edges together helps. Toothpicks or kitchen twine can secure the pocket edges. Remove toothpicks before serving.
Searing temperature: The pan should be hot but not smoking. Olive oil should shimmer, and the chicken should sizzle on contact. A good sear takes 3–4 minutes per side—don’t rush it or the crust won’t form.
Baking finish: If the top is browning too quickly, tent lightly with foil to keep the centers cooking without burning the exterior.

Serving Ideas for Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

Serve over a bed of garlic mashed potatoes or creamy polenta to soak up the juices.
Pair with a simple arugula salad dressed with lemon vinaigrette for brightness and contrast.
Offer roasted vegetables (asparagus, Brussels sprouts, or carrots) for a colorful plate.
Slice the breasts and serve on top of warm pasta tossed with olive oil, basil, and extra roasted pepper strips for a heartier option.

Best Way to Store Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freezer: Wrap tightly in foil or freezer-safe containers for up to 2 months at 0°F (-18°C) or below.
Reheat: Thaw frozen portions overnight in the fridge, then reheat gently in a 350°F (175°C) oven or covered in a skillet over low heat until warmed through.

Tips to make Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken (Q&A style)
Q: How do I keep the chicken moist?
A: Don’t overcook. Remove the chicken when it reaches 160–162°F (71–72°C) and let it rest — carryover heat will bring it to the safe 165°F (74°C) while preserving moisture.

Q: How can I avoid the filling leaking out?
A: Don’t overfill the pocket and press the stuffing toward the center. Use a toothpick to close the slit if necessary, and sear seam-side down first to help seal it.

Q: Can I use frozen spinach?
A: Yes, but squeeze excess moisture out thoroughly and cool before mixing so the filling doesn’t become watery.

Variations

Mediterranean twist (bullet): Substitute fresh basil and sun-dried tomatoes for the roasted red peppers, add a tablespoon of pesto to the filling, and use provolone or feta instead of mozzarella.
Lighter/vegetarian adaptation (paragraph): For a lighter twist, use skinless turkey cutlets pounded thin and stuffed with the same filling; reduce oven time accordingly. Alternatively, make a vegetarian roulade using large portobello mushrooms or thick slices of eggplant rolled around the filling, baked until tender.

Make-ahead and meal prep ideas

Assemble the stuffed breasts and keep them covered in the fridge for up to 24 hours before searing and baking—this is great for busy evenings.
Cook a double batch and freeze individual portions for quick lunches or dinners. To reheat from frozen: thaw overnight and warm in a 350°F (175°C) oven for 15–20 minutes or until heated through.

Wine and side-pairing suggestions

White wine: A crisp Sauvignon Blanc or unoaked Chardonnay pairs well with the lightness of the spinach and the mild cheese.
Red wine: A light-bodied Pinot Noir can stand up to the roasted peppers without overpowering the chicken.
Non-alcoholic: Sparkling water with lemon or a light iced tea balances the richness of the cheese.

Nutrition notes (approximate per stuffed breast)

Calories: ~350–450 (varies by breast size and amount of cheese)
Protein: High — chicken and mozzarella make this a protein-forward meal
Vegetables: Spinach and roasted peppers add vitamins and color while keeping carbs moderate

Common pitfalls and fixes

Dry chicken: Likely overcooked. Use an instant-read thermometer and watch closely as baking time can vary based on breast thickness.
Runny filling: Drain or squeeze moisture from spinach; pat roasted peppers dry on paper towels. Mix with shredded cheese that’s not overly wet.
Uneven cooking: Pound thicker breasts to even thickness or butterfly and roll them evenly so heat distributes uniformly.

FAQs
Q: Can I use provolone or cheddar instead of mozzarella?
A: Yes. Provolone melts well and adds a slightly sharper flavor; cheddar will be stronger and may yield a different texture but still works.

Q: Is it safe to stuff chicken?
A: Yes, as long as the stuffed chicken reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the thickest part near the filling.

Q: How can I make this gluten-free?
A: The recipe as written is naturally gluten-free. If you add breadcrumbs to the filling, use certified gluten-free breadcrumbs.

What to do with leftovers (bullet list)

Slice and add to salads for protein-packed lunches.
Chop and toss into pasta or grain bowls.
Use in sandwiches or wraps with a smear of pesto or mayo.

Final presentation tips

Let the chicken rest 5 minutes before slicing so the cheese settles.
Slice on a slight diagonal for attractive presentation and to show the colorful filling.
Garnish with chopped fresh parsley or basil and a drizzle of good olive oil.

Conclusion

This Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken is a versatile, flavorful dish that’s perfect for weeknights or impressing guests. For a classic version with similar ingredients and step-by-step photos, check this detailed recipe: Roasted Red Pepper Spinach Mozzarella Stuffed Chicken. If you’re interested in another tested variation and tips from a meal-service perspective, look at this prepared recipe guide: Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken.

Enjoy cooking, and feel free to ask if you want a printable shopping list, scaled ingredient amounts, or help adapting this to a slow-cooker or air-fryer method.

Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

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Description

A comforting and indulgent dish featuring chicken breasts stuffed with gooey mozzarella, roasted red peppers, and fresh spinach, all seared and baked for a juicy finish.

Ingredients

Scale

4 chicken breasts
1 cup mozzarella cheese, shredded
1 cup fresh spinach
1 cup roasted red peppers, chopped
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning

Instructions

Preheat your oven to 375°F (190°C).
Combine mozzarella cheese, spinach, and roasted red peppers in a bowl. Season lightly with salt and pepper.
Cut a pocket in each chicken breast and season the inside and outside with salt, pepper, garlic powder, and Italian seasoning.
Stuff each chicken breast with the filling, securing with toothpicks if necessary.
Heat olive oil in a skillet over medium heat and sear the stuffed chicken breasts for 3–4 minutes on each side until golden brown.
Transfer to a baking dish and bake for 20–25 minutes until cooked through, reaching an internal temperature of 165°F (74°C).
Let rest for 5 minutes before slicing and serving.

Notes

For best results, don’t overstuff the chicken and ensure even thickness for cooking. Let the chicken rest before slicing to retain juices.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 350mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 34g
Cholesterol: 80mg

Keywords: stuffed chicken, roasted red pepper, mozzarella, spinach, weeknight dinner

Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

Conclusion