Peppers Stuffed with Spinach and Ground Chicken

Stuffed Bell Peppers with Chicken and Rice

This savory dish is an ideal blend of flavors, combining the wholesome goodness of chicken, rice, and vegetables stuffed in tender bell peppers. Its simple to prepare and perfect for any occasion!

Ingredients

• 4 medium bell peppers
• 2 tablespoons olive oil
• 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
• teaspoon Italian seasoning, or to taste
• Salt and ground black pepper, to taste
• 2 tablespoons grated Asiago cheese, or to taste

Directions

Step 1: Preheat the oven to 350F (175C).

Step 2: Slice the tops off the bell peppers and carefully wrap each pepper in aluminum foil. Dice any remaining flesh around the stems and set it aside. Discard the stems.

Step 3: Place the wrapped peppers in the preheated oven and bake for 15 minutes. Once done, remove them from the oven and let them cool enough to handle. Remove the foil.

Step 4: While the peppers are baking, heat olive oil in a skillet over medium-high heat. Add the diced onion and saut until soft and slightly browned, about 5 minutes.

Step 5: Add the ground chicken to the skillet. Cook and stir until the chicken becomes crumbly and no longer pink, about 5 to 7 minutes.

Step 6: Stir in the diced pepper flesh and saut for an additional 2 to 3 minutes, until softened.

Step 7: Add the cooked rice, crushed tomatoes, and thawed spinach to the skillet. Stir everything together and cook for 3 to 5 minutes, until well mixed and heated through.

Step 8: Stuff the prepared peppers with the chicken and rice mixture. Sprinkle with Italian seasoning, salt, and pepper to taste, then top with grated Asiago cheese.

Step 9: Return the stuffed peppers to the oven and bake for an additional 15 minutes, or until the peppers are heated through and the cheese is melted.

Cooks Notes:

• You can use any color bell peppers for this dish.
• Feel free to substitute turkey or ground beef for the chicken.
• Grated cheese of your choice can be used instead of Asiago.
• Fresh spinach can be used in place of frozen spinach if desired.
• If you plan to bake the peppers later, refrigerate them and bake for at least 30 minutes when ready.

Nutrition Facts (per serving)