A delicious salad that is light and refreshing—ideal for summer. The entire family loves it a lot!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 stuffed peppers |
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
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.
- You can use any color bell peppers. You can substitute turkey or ground beef for chicken. Grated cheese is whatever you prefer. Fresh spinach also works.
- You can refrigerate the stuffed peppers to bake later. Bake refrigerated peppers for at least 30 minutes.
Nutrition Facts
| Calories | 377 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 6 g |
| Protein | 34 g |
| Saturated Fat | 2 g |
| Sodium | 292 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |