Chicken and Artichoke Stuffed Peppers – CE
rice and salad
  • Clean Eating
  • freezable, low carb, poultry
Chicken and Artichoke Stuffed Peppers – CE
rice and salad
  • Clean Eating
  • freezable, low carb, poultry
Servings:

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
  1. Thaw spinach and drain well and add to large bowl.
  2. Cut peppers in half and discard seeds.
  3. Drain artichoke hearts and place in bowl with spinach.
  4. Add half of the mozzarella cheese and the remaining ingredients to same bowl. Mix, then scoop mixture evenly into pepper halves.
  5. Place peppers in a baking dish sprayed with non stick spray. Sprinkle with remaining mozzarella cheese. Cover.
To Cook
  1. Uncover and bake peppers in 425 degree oven for 30-40 minutes.
  2. Cook rice according to package directions.
  3. Serve with salad.

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
  1. Thaw spinach and drain well and add to large bowl.
  2. Cut peppers in half and discard seeds.
  3. Drain artichoke hearts and place in bowl with spinach.
  4. Add half of the mozzarella cheese and the remaining ingredients to same bowl. Mix, then scoop mixture evenly into pepper halves.
  5. Place peppers in a baking dish sprayed with non stick spray. Sprinkle with remaining mozzarella cheese. Cover.
To Cook
  1. Uncover and bake peppers in 425 degree oven for 30-40 minutes.
  2. Cook rice according to package directions.
  3. Serve with salad.
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