Irresistible Roasted Red Pepper Spinach Mozzarella Stuffed Chicken is a delightful dish that brings together succulent chicken breasts filled with sweet roasted red peppers, fresh spinach, and melty mozzarella cheese. This recipe is perfect for family dinners or special occasions. With its beautiful presentation and delicious flavor profile, it’s bound to impress your guests and become a favorite in your household.
Why You’ll Love This Irresistible Roasted Red Pepper
This Irresistible Roasted Red Pepper Recipe is not only easy to prepare, but it also offers a variety of benefits. First, it combines the rich flavors of roasted red pepper, which enhances the overall taste of the dish. Second, the addition of fresh spinach provides a nutritious boost, making it a healthy option. Third, the melty mozzarella cheese adds a creamy texture that complements the dish beautifully. Fourth, this recipe is gluten-free, catering to those with dietary restrictions. Fifth, it’s versatile; you can serve it with a side salad or roasted vegetables. Finally, it’s visually stunning, making it perfect for special occasions or dinner parties. You can easily whip up delicious roasted red pepper hummus using leftover ingredients, or create a savory roasted red pepper spread for your guests to enjoy.
Ingredients for Irresistible Roasted Red Pepper
Gather these items:
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers, chopped
- 2 cups fresh baby spinach
- 1 cup fresh mozzarella cheese, shredded
- 1 tsp garlic powder
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp smoked paprika
How to Make Irresistible Roasted Red Pepper Step-by-Step
- Step 1: Preheat oven to 375°F (190°C).
- Step 2: Slice chicken breasts open to create pockets.
- Step 3: In a bowl, combine roasted red peppers, spinach, mozzarella, garlic powder, salt, pepper, and paprika.
- Step 4: Stuff each chicken breast pocket with the filling mixture and secure with toothpicks if necessary.
- Step 5: Heat olive oil in an oven-safe skillet over medium-high heat and sear each stuffed chicken breast for 3-4 minutes per side until golden brown.
- Step 6: Transfer the skillet to the oven and bake for 25-30 minutes until the internal temperature reaches 165°F (75°C).
Pro Tips for the Perfect Irresistible Roasted Red Pepper
Keep these in mind:
- Perfect for family dinners or special occasions.
- Serve with a side salad or roasted vegetables to enhance the meal.
- For added flavor, consider using a homemade roasted red pepper purée.
Best Ways to Serve Irresistible Roasted Red Pepper
When it comes to serving this dish, consider pairing it with a refreshing roasted red pepper salad dressing or a warm side of roasted red pepper and tomato soup. You can also serve it alongside a creamy pasta dish, such as roasted red pepper pasta, to create a satisfying meal.
How to Store and Reheat Irresistible Roasted Red Pepper
To store leftovers, place them in an airtight container in the refrigerator. You can easily reheat the chicken in the oven or microwave, ensuring that it remains moist and flavorful. This dish can be a great addition to your meal prep, allowing you to enjoy it throughout the week.
Frequently Asked Questions About Irresistible Roasted Red Pepper
What’s the secret to perfect Irresistible Roasted Red Pepper?
The secret lies in the quality of the roasted red peppers. Opt for jarred or homemade roasted red peppers to achieve maximum flavor and sweetness. Fresh ingredients like spinach and mozzarella also play a crucial role in enhancing the overall dish.
Can I make Irresistible Roasted Red Pepper ahead of time?
Absolutely! You can prepare the stuffing and stuff the chicken breasts in advance. Just store them in the refrigerator until you’re ready to bake them. This makes it a convenient option for busy weeknights or entertaining guests.
How do I avoid common mistakes with Irresistible Roasted Red Pepper?
To avoid common mistakes, ensure that you properly seal the chicken pockets to prevent the filling from leaking out during cooking. Additionally, use a meat thermometer to check for doneness, ensuring the internal temperature reaches 165°F (75°C).
Variations of Irresistible Roasted Red Pepper You Can Try
If you’re looking for variations, consider adding different cheeses like goat cheese or feta for a tangy twist. You could also incorporate other vegetables such as zucchini or mushrooms into the filling for added flavor. For a vegan option, swap the chicken for stuffed bell peppers filled with a savory roasted red pepper and quinoa mix.
Print
Irresistible Roasted Red Pepper Spinach Mozzarella Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Indulge in the delicious harmony of flavors with Roasted Red Pepper Spinach Mozzarella Stuffed Chicken. This dish features succulent chicken breasts generously filled with sweet roasted red peppers, fresh spinach, and melty mozzarella cheese.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers, chopped
- 2 cups fresh baby spinach
- 1 cup fresh mozzarella cheese, shredded
- 1 tsp garlic powder
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp smoked paprika
Instructions
- Preheat oven to 375°F (190°C).
- Slice chicken breasts open to create pockets.
- In a bowl, combine roasted red peppers, spinach, mozzarella, garlic powder, salt, pepper, and paprika.
- Stuff each chicken breast pocket with the filling mixture and secure with toothpicks if necessary.
- Heat olive oil in an oven-safe skillet over medium-high heat and sear each stuffed chicken breast for 3-4 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 25-30 minutes until the internal temperature reaches 165°F (75°C).
Notes
- Perfect for family dinners or special occasions.
- Serve with a side salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
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