Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

Juicy chicken breasts stuffed with roasted red peppers, spinach, and gooey mozzarella, then baked until golden and tender.

4 boneless, skinless chicken breasts, pounded to ½-inch thickness

1 red bell pepper, roasted, peeled, and diced

1 cup fresh spinach, finely chopped

½ cup grated mozzarella cheese

¼ cup grated Parmesan cheese

¼ cup breadcrumbs

1 egg, beaten

2 tbsp olive oil

1 tsp garlic powder

½ tsp Italian seasoning

Salt & black pepper, to taste

Optional:

Toothpicks (to secure chicken)

Extra mozzarella for topping

1. Preheat Oven

Preheat oven to 375°F (190°C). Lightly grease a baking dish.

2. Make the Filling

In a bowl, combine:

Roasted red pepper

Spinach

Mozzarella

Parmesan

Breadcrumbs

Beaten egg

Garlic powder

Italian seasoning

Salt & pepper

Mix until well combined.

3. Stuff the Chicken

Lay chicken breasts flat on a clean surface.

Spoon filling evenly onto one side of each breast.

Fold over or roll up tightly.

Secure with toothpicks if needed.

Season the outside with salt and pepper.

4. Sear (Optional but Recommended)

Heat olive oil in a skillet over medium heat.

Sear stuffed chicken 2–3 minutes per side until lightly golden.

(This locks in flavor and keeps it juicy.)

5. Bake

Transfer chicken to the prepared baking dish.

Bake uncovered for 25–30 minutes, or until internal temperature reaches 165°F (74°C).

Optional: Sprinkle extra mozzarella on top during the last 5 minutes.

6. Rest & Serve

Let rest for 5 minutes before slicing. Remove toothpicks.