Rotisserie Chicken Lemon Ricotta Stuffed Red Peppers
These high protein stuffed red peppers are filled with shredded rotisserie chicken, creamy ricotta, spinach and melted mozzarella. They bake until the peppers are tender and the filling becomes rich and bubbly, making a comforting but healthy chicken dinner.
Servings 4
Ingredients
- 4 Large Red Bell Peppers (or any color you like)
- 3 Cups Shredded Rotisserie Chicken
- 1 Cup Part Skim or Fat Free Ricotta Cheese
- 1/2 Cup Reduced Fat Cream Cheese
- 3/4 Cup Plain Fat Free Greek Yogurt
- 1 Cup Fresh Spinach, Chopped (Can use more if you like)
- 3/4 Cup Part Skim Shredded Mozzarella Cheese
- 1/4 Cup Grated Parmesan Cheese
- 2 Garlic Cloves, Minced
- 1 Tsp Italian Seasoning
- 1/2 Tsp (Each) Salt and Pepper
Instructions
- Preheat the oven to 375°F.
- Slice the tops off the red peppers and remove the seeds. Place the peppers upright in a baking dish.
- In a large bowl combine the rotisserie chicken, ricotta, cream cheese, Greek yogurt, spinach, garlic, Italian seasoning, salt and pepper. Stir until the mixture is creamy and well combined. Fold in ½ cup mozzarella cheese and the parmesan.
- Spoon the chicken mixture evenly into the peppers, packing the filling down gently. Sprinkle the remaining mozzarella cheese on top of each pepper.
- Bake uncovered for 25–30 minutes, until the peppers are tender and the cheese is melted and lightly golden.
- Let the peppers rest for about 5 minutes before serving.