Peppers Stuffed with Spinach and Ground Chicken
Description
Ground chicken, tomatoes, spinach, and rice combine to make a hearty filling for this simple stuffed bell pepper recipe.
Ingredients
•
4 medium bell peppers
•
2 tablespoons olive oil
•
1/2 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
•
1/2 teaspoon Italian seasoning, or to taste
•
salt and ground black pepper to taste
•
2 tablespoons grated Asiago cheese, or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Slice tops off peppers and wrap peppers in aluminum foil. Dice any pepper flesh surrounding stems; set aside. Discard stems.
3
Bake peppers in the preheated oven for 15 minutes. Remove from the oven. Remove and discard foil when cool enough to handle.
4
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.
5
Stuff peppers with chicken-rice mixture. Sprinkle with Italian seasoning, salt, and pepper, then Asiago cheese.
6
Return the peppers to the oven and cook until heated through and cheese is melted, about 15 minutes.