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Creamy Rotisserie Chicken and Spinach Stuffed Peppers
Cheesy Chicken and Spinach Stuffed Peppers
Ingredients:

2 cups leftover rotisserie chicken, shredded
4 bell peppers, halved and deseeded
1 cup cooked quinoa or rice
1 cup baby spinach, chopped
1/2 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
1 tablespoon olive oil
Directions:

Preheat oven to 375°F (190°C).
Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant.
Stir in shredded rotisserie chicken, cooked quinoa (or rice), spinach, cream cheese, mozzarella, Parmesan, onion powder, paprika, salt, and pepper. Mix until well combined and creamy.
Stuff the mixture evenly into the bell pepper halves and place them in a baking dish.
Cover with foil and bake for 20 minutes.
Remove foil and bake for another 10 minutes until cheese is bubbly and peppers are tender.
Serve hot and enjoy!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 4 servings

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