Peppers Stuffed with Spinach and Ground Chicken

Name: Peppers Stuffed with Spinach and Ground Chicken
Total time: 50
Yield: 4
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

Recipe by Ellen Trimboli from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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4 medium bell peppers
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2 tablespoons olive oil
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½ medium onion, diced
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1 pound ground chicken
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2 cups cooked rice

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1 (14 ounce) can crushed tomatoes
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1 (8 ounce) package frozen chopped spinach, thawed and drained
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½ teaspoon Italian seasoning, or to taste
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salt and ground black pepper to taste
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2 tablespoons grated Asiago cheese, or to taste

Instructions

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.