Name: Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness; 1 red bell pepper, roasted and diced; 1 cup fresh spinach, chopped; 1/2 cup grated mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 tablespoon olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried Italian herbs; Salt and pepper to taste; Toothpicks or kitchen twine (to secure the chicken)

Jump to Recipe·Leave a Review

This roasted red pepper, spinach, and mozzarella stuffed chicken is one of my favorite ways to turn a plain chicken breast into something truly special. It’s filled with a flavorful mix of roasted peppers, fresh spinach, and melty cheeses, then baked until golden and juicy. It’s a dish that looks elegant but is surprisingly simple to make.

Why You’ll Love This Recipe

I love how this recipe brings together vibrant, wholesome ingredients with rich cheesy comfort. The roasted red pepper adds a sweet, smoky kick that pairs beautifully with creamy mozzarella and earthy spinach. It’s perfect for both weeknight dinners and dinner parties, and it always gets rave reviews at my table. Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
1 red bell pepper, roasted and diced
1 cup fresh spinach, chopped
1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried Italian herbs
Salt and pepper to taste
Toothpicks or kitchen twine (to secure the chicken)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
I season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and Italian herbs.
In a bowl, I combine the roasted red pepper, chopped spinach, mozzarella, and Parmesan.
I spoon the filling onto one side of each chicken breast, then roll or fold them over and secure with toothpicks or kitchen twine.
I place the stuffed chicken in the baking dish, drizzle with olive oil, and bake for 25–30 minutes, or until the chicken is cooked through and golden on top.
I let them rest for a few minutes before slicing and serving.

Servings and Timing

This recipe serves 4.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Add spice: I sometimes mix a pinch of red pepper flakes into the filling for a little heat.
Swap cheeses: Feta or goat cheese make delicious substitutes for mozzarella and Parmesan.
Greens change-up: I use kale or arugula in place of spinach when I want a more peppery flavor.
Grilled version: I’ve also made this on the grill—just wrap each stuffed breast in foil and cook over medium heat.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I place the chicken in a covered baking dish and warm it in the oven at 350°F (175°C) for about 10–12 minutes. Microwaving works too, but I do it gently so the chicken doesn’t dry out. Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

FAQs

Can I use jarred roasted red peppers?

Yes, I use jarred roasted red peppers all the time for convenience. I just drain and pat them dry before chopping.

How do I prevent the filling from leaking out?

I make sure not to overstuff and always secure the chicken with toothpicks or kitchen twine. Placing the seam side down in the baking dish also helps.

Can I prep this ahead of time?

Absolutely. I often stuff the chicken a few hours in advance and keep it in the fridge until I’m ready to bake.

What sides go well with this dish?

I like serving it with garlic mashed potatoes, roasted veggies, or a fresh green salad. It also pairs nicely with rice or quinoa.

Can I freeze stuffed chicken breasts?

Yes, I freeze them uncooked. I wrap each stuffed breast tightly in plastic wrap and foil, then bake straight from frozen, adding about 10–15 minutes to the cook time.

Conclusion

This roasted red pepper, spinach, and mozzarella stuffed chicken is one of those recipes I come back to again and again. It’s packed with flavor, easy to make, and versatile enough for any occasion. Whether I’m cooking for family or hosting friends, this dish always makes a delicious, satisfying impression.