Ingredients
Prep
- 10 oz frozen chopped spinach
- 4 bell peppers any color
- 14 oz canned artichoke hearts
- 1 1/2 C shredded mozzarella cheese
- 2 C deli rotisserie chicken shredded
- 15 oz ricotta cheese
- 1/2 C grated Parmesan cheese
- 1 T minced garlic
- 1 t dried parsley flakes
- salt and pepper to taste
On Cooking Day
- 2 bag frozen brown rice steamers
- 8 C salad greens
Instructions
To Assemble
- Thaw spinach and drain well and add to large bowl.
- Cut peppers in half and discard seeds.
- Drain artichoke hearts and place in bowl with spinach.
- Add half of the mozzarella cheese and the remaining ingredients to same bowl. Mix, then scoop mixture evenly into pepper halves.
- Place peppers in a baking dish sprayed with non stick spray. Sprinkle with remaining mozzarella cheese. Cover.
To Cook
- Uncover and bake peppers in 425 degree oven for 30-40 minutes.
- Cook rice according to package directions.
- Serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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