Peppers Stuffed with Spinach and Ground Chicken

Ground chicken, tomatoes, spinach, and rice combine to make a hearty filling for this simple stuffed bell pepper recipe.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 377 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 6

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