Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Ingredients

• 4 (about 680 g; 1.5 lb)boneless, skinless chicken breasts
• 150 g (1 cup)roasted red peppers, chopped
• 60 g (2 cups)fresh spinach, roughly chopped
• 110 g (1 cup)mozzarella cheese, shredded
• 3garlic cloves, minced
• 30 ml (2 tbsp)olive oil
• To tastesalt and pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F) and lightly coat a baking dish with non-stick cooking spray.

2. 2

   Mix the filling

   In a bowl, combine the chopped roasted red peppers, spinach, minced garlic, shredded mozzarella, olive oil, salt and pepper.

3. 3

   Cut the pockets

   Slice each chicken breast horizontally to make a pocket, taking care not to cut all the way through.

4. 4

   Fill the chicken

   Spoon the filling into each breast. Secure the openings with toothpicks if needed.

5. 5

   Arrange in dish

   Put the stuffed chicken in the prepared baking dish, drizzle with olive oil and add extra salt and pepper if desired.

6. 6

   Bake until cooked

   Bake for 25–30 minutes, until the chicken reaches an internal temperature of 75°C (165°F).

7. 7

   Rest before serving

   Leave the chicken to rest for 5 minutes before serving.

What is stuffed chicken?

Stuffed chicken is a familiar American-style main in which a chicken breast is opened to hold a savoury filling. This version combines sweet, smoky roasted peppers with spinach and melting mozzarella.

The filling gives each portion colour and a mix of creamy and fresh flavours, while baking keeps the preparation straightforward for a weeknight.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 37g protein, 6g carbs, 18g fat.

The chicken provides most of the protein, while the mozzarella and olive oil contribute much of the fat. The peppers, spinach and cheese provide a small amount of carbohydrate; serve with a grain or extra vegetables to round out the plate.

A filling that stays balanced

Roasted peppers: Chop them fairly small so they distribute evenly and are easy to spoon into the chicken.

Spinach: Roughly chop the leaves so they fit into the pockets without forming bulky clumps.

Mozzarella: Shredded cheese melts readily and helps bind the vegetables into a cohesive filling.

Make a neat pocket

Butterfly each breast by cutting horizontally through its thickest side, stopping before the knife reaches the other edge. The breast should open like a book, leaving a hinge to hold the filling.

Divide the filling between the four breasts rather than packing it tightly. Toothpicks can help close any openings where the filling might escape.

Check the doneness

Chicken thickness affects how quickly the breasts cook, so use the recipe’s 25–30 minutes as a guide and check the centre with a food thermometer. The target is 75°C (165°F).

The chicken should be cooked through and the cheese melted. Resting for 5 minutes after baking gives the juices time to settle before cutting.

Keep the filling inside

Arrange the breasts with their openings facing upwards where possible, and avoid overfilling them. A little filling may bubble out during baking, but securing the pocket with toothpicks can limit this.

Use the olive oil to coat the filling as directed, then drizzle some over the chicken in the dish. Add extra salt and pepper only if desired.

Serve it as a full meal

Serve the chicken with a crisp salad for a fresh contrast, or add a grain such as rice or couscous for a more substantial plate.

Because the filling is rich and savoury, simple sides work well; roasted or steamed vegetables are another easy option.

Recipe notes & tips

• Pat wet roasted peppers dry before chopping so the filling is not watery.
• Use a sharp knife and stop cutting before you reach the far edge of each breast.
• Divide the filling evenly to make the four portions easier to cook at the same rate.
• Keep toothpicks visible so you can remove them before serving.
• Check the thickest part of the chicken with a food thermometer.

Variations

• Add herbs: Mix chopped basil or parsley into the filling for a fresh note.
• Use provolone: Swap the mozzarella for shredded provolone with a slightly sharper flavour.
• Add chilli: Stir a pinch of chilli flakes into the filling for gentle heat.
• Include mushrooms: Add finely chopped, cooked mushrooms after draining away excess moisture.
• Serve with lemon: Add a squeeze of lemon at the table to brighten the rich cheese.

Common mistakes to avoid

• Cutting all the way through: Leave one edge intact so the breast opens as a pocket.
• Overfilling: Use only enough mixture to close the breast without forcing it open.
• Using wet peppers: Drain and pat them dry to keep the filling from becoming loose.
• Guessing the cooking time: Check the thickest part and bake until it reaches 75°C (165°F).
• Skipping the rest: Let the chicken sit for 5 minutes so the juices settle before serving.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat until hot throughout, either in the oven or in the microwave; cut larger pieces in half to help them warm evenly.

Frequently asked questions