PEPPERS STUFFED WITH SPINACH AND GROUND CHICKEN

Peppers Stuffed with Spinach and Ground Chicken image

A simple, tasty meal of bell peppers stuffed with ground chicken. Easily changed up, too!

Provided by Ellen Trimboli

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 50m

Yield 4

Number Of Ingredients 10

Previous Next

Ingredients

4 medium bell peppers
2 tablespoons olive oil
½ medium onion, diced
1 pound ground chicken
2 cups cooked rice
1 (14 ounce) can crushed tomatoes
1 (8 ounce) package frozen chopped spinach, thawed and drained
½ teaspoon Italian seasoning, or to taste
salt and ground black pepper to taste
2 tablespoons grated Asiago cheese, or to taste

Steps:

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.

Nutrition Facts : Calories 377.1 calories, Carbohydrate 38.8 g, Cholesterol 68.8 mg, Fat 10.2 g, Fiber 6.2 g, Protein 34 g, SaturatedFat 2.1 g, Sodium 292.2 mg, Sugar 3.9 g