Peppers Stuffed with Spinach and Ground Chicken Recipe

Preheat the oven to 350 degrees F (175 degrees C).

Slice tops off peppers and wrap peppers in aluminum foil. Dice any pepper flesh surrounding stems; set aside. Discard stems.

Bake peppers in the preheated oven for 15 minutes. Remove from the oven. Remove and discard foil when cool enough to handle.

Meanwhile heat oil in a skillet over medium-high heat. Add onion and cook and stir until soft and slightly browned about 5 minutes. Add chicken; cook and stir until crumbly and no longer pink 5 to 7 minutes. Add diced peppers and saute until soft 2 to 3 minutes. Add cooked rice tomatoes and spinach; cook and stir until heated through 3 to 5 minutes.

Stuff peppers with chicken-rice mixture. Sprinkle with Italian seasoning salt and pepper then Asiago cheese.

Return the peppers to the oven and cook until heated through and cheese is melted about 15 minutes.