Creamy Chicken, Spinach and Rice Stuffed Peppers
Creamy Chicken, Spinach and Rice Stuffed Peppers are a delicious variation on classic stuffed peppers!
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1/4 cup finely chopped shallot
- 2 cloves garlic, grated
- 10 ounces baby spinach
- 1/4 teaspoon red pepper flakes
- 2 cups cooked brown rice
- 2 cups cooked and shredded chicken
- 2 ounces low fat cream cheese
- 1 cup shredded part skim mozzarella cheese divided
- 1/2 cup plain Greek yogurt
- 2 tablespoons shredded parmesan cheese
- 3 bell peppers see note, halved and seeds removed
Instructions
- Preheat oven to 350° F. and spray a sheet pan or the bottom of a 9x13 baking dish with cooking spray. Place the prepared peppers on cut-side up.
- In a large skillet (with a lid) add the olive oil and heat over medium heat. When the skillet is hot add in the shallot and sauté for a minute. Add in the garlic and sauté another 30 seconds.
- Add in the spinach, salt, pepper and red pepper flakes. Stir everything together then cover with a lid for a minute so the spinach steams and wilts.
- Add the rice, shredded chicken and cream cheese to the spinach and stir together until the cream cheese melts into the mixture. Remove from the heat and stir in half of the mozzarella and all of the Greek yogurt until everything is combined. Taste for seasoning.
- Divide the filling between the 6 pepper halves and bake for 30 minutes. Remove from the oven and top with the remaining mozzarella and parmesan cheese. Bake another 10 minutes. Let the peppers rest for 5-10 minutes before serving.
Notes
I packed the peppers pretty full with the filling. If you pack them less this recipe will easily make 8 stuffed pepper halves.
Nutrition
Calories: 257kcal | Carbohydrates: 25g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 220mg | Fiber: 3g | Sugar: 4g