Chicken-and-Spinach-Stuffed Peppers
Sautéed Yellow Squash
Ingredients
- 6 yellow or red bell peppers, halved
- 1 onion, chopped
- 2 Tbsp olive oil
- 1 (5-oz) pkg spinach, chopped
- 3 cups shredded rotisserie chicken
- 2 cups ricotta cheese
- ½ tsp salt
- ½ tsp pepper
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 350°F. Remove seeds from bell peppers. Place peppers, cut side up, on a rimmed baking sheet. Cover with foil. Bake 15 minutes or until crisp-tender.
- Meanwhile, cook onion in hot oil in a large skillet over medium-high heat 5 minutes or until lightly browned. Add spinach; cook 2 minutes or until wilted. Stir in chicken, ricotta, salt, and pepper.
- Increase oven temperature to broil. Stuff chicken mixture into bell pepper halves; sprinkle with Parmesan. Broil 2 to 3 minutes or until cheese is browned.
Side Dish Ingredients
- 3 yellow squash, sliced
- ¾ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
Side Dish Instructions
- Sprinkle squash with garlic powder, salt, and pepper. Cook in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
378
|
57
|
435
|
| Fat (g) | 21 | 5 | 26 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 33 | 1 | 34 |
| Carb (g) | 13 | 4 | 17 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 640 | 196 | 836 |
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