Peppers Stuffed with Spinach and Ground Chicken

Prep Time:
20 mins

Cook Time:
30 mins

Total Time:
50 mins

Servings:
4

Yield:
4 stuffed peppers

Ingredients

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Slice tops off peppers and wrap peppers in aluminum foil. Dice any pepper flesh surrounding stems; set aside. Discard stems.

Bake peppers in the preheated oven for 15 minutes. Remove from the oven. Remove and discard foil when cool enough to handle.

Meanwhile, heat oil in a skillet over medium-high heat. Add onion and cook and stir until soft and slightly browned, about 5 minutes. Add chicken; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Add diced peppers and saute until soft, 2 to 3 minutes. Add cooked rice, tomatoes, and spinach; cook and stir until heated through, 3 to 5 minutes.

Stuff peppers with chicken-rice mixture. Sprinkle with Italian seasoning, salt, and pepper, then Asiago cheese.

Return the peppers to the oven and cook until heated through and cheese is melted, about 15 minutes.

Cook's Notes:

You can use any color bell peppers. You can substitute turkey or ground beef for chicken. Grated cheese is whatever you prefer. Fresh spinach also works.

You can refrigerate the stuffed peppers to bake later. Bake refrigerated peppers for at least 30 minutes.

Nutrition Facts (per serving)

refrigerate the stuffed peppers to bake later. Bake refrigerated peppers for at least 30 minutes.

Nutrition Facts (per serving)