Stuffed Peppers With Chicken & Rice

304 kcals

Prep Time: 30 minutes

Cook Time: 1 hour

Ingredients:

• 2 cup brown rice, cooked
• 1 chicken breast
• 1 tablespoon olive oil
• 1 cup white onion
• 1 cups peas
• 1 cup asparagus
• 1 cup corn
• 2 cups spinach
• 1 tablespoon oregano
• Salt and pepper to taste
• 4 peppers, tops removed and cored

Directions:

1. Cook brown rice according to directions.
2. Meanwhile heat the oven to 350 and bake chicken breast for 25 minutes or until cooked through.  Chop or shred chicken and set aside.  Do not turn off oven if cooking peppers immediately.
3. Heat oil in saute pan over medium heat.  Add onions and cook until translucent.  Add peas, asparagus, corn, oregano, salt and pepper.  Stir to combine.  Slowly add spinach, stirring well to combine.  Continue until all spinach is added and wilted.
4. Mix brown rice, chicken and vegetable mixture together and let sit to cool.
5. Grease an 8×8 baking dish.
6. Divide brown rice mixture evenly among peppers, gently packing it down and making sure to fully fill the pepper.  Top each pepper with its reserved top and arrange them in the pan upright.  Bake for 1 hour until peppers are tender adn filling it hot throughout.