SPINACH AND CHICKEN STUFFED PEPPERS




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Chicken Stuffed Peppers with spinach and melted cheese, baked in the oven. Healthy, low carb, delicious dinner idea perfect for a weeknight meal.
Chicken Stuffed Peppers are a flavorful and delicious dinner idea. Not to mention low carb and healthy when they’re packed with spinach too. They’re really not hard to make either. I love stuffed peppers, especially for the flavor (have since I was a kid).

Now most recipes stuff peppers with ground beef or ground turkey… But chicken adds a whole new twist to this flavorful dish. And there are so many things you can do with chicken to add variety and make it interesting.
I can see us twisting this particular recipe in several different directions eventually, because there are just so many different things we could do with it… Picture fajita chicken, sesame chicken, chicken salad… The sky’s the limit when it comes to stuffing peppers with chicken.
Chicken stuffed peppers with spinach and melted cheese, baked in the oven. Healthy, low carb, delicious dinner idea perfect for a weeknight meal.

Ingredients
  • 4 to 5 large bell peppers
  • 4 chicken breasts
  • 1 cup loose spinach
  • 1 1/2 cups shredded cheddar cheese
  • 1 teaspoon ground sage
  • Dash of salt and pepper
  • 1/2 cup shredded Colby Jack cheese

Instructions
  1. Pre-heat the oven to 350°.
  2. Wash and prep your peppers. Slice them in half, right down the middle. You can leave the stems on or remove, totally your preference (just don't ingest the stems, they're only there for show). Then remove all the cores, seeds, and membranes from the peppers.
  3. Dice the chicken breasts into chunks or thin slices.
  4. In a separate bowl, mix the chicken with raw spinach (also washed and chopped) and part of the shredded cheddar.
  5. Add seasonings and mix well.
  6. Stuff the peppers with the chicken mixture.
  7. Place the stuffed peppers on a baking sheet, and bake at 350° for 45 minutes to 1 hour, or until the chicken is cooked thru. 
  8. Add shredded Colby Jack to top of each pepper, and bake for an additional 10 minutes, or until cheese is melted.
  9. Serve while warm and enjoy!
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