Healthy Chicken Stuffed Bell Peppers!

These peppers are kind of a mix between a recipe from Ellie Krieger and Rachael Ray, theyre a great healthy dinner and somewhat cheap for a college student like me to make =)

• Ready In: 1 hr 35 mins
• Serves: 4-6
• Yields: 6 pepper halves

Ingredients

• 1 (16 ounce) package ground chicken
• 3  medium red bell peppers
• 1  medium zucchini
• 1  small  diced onion
• 1⁄2 cup brown rice
• 1 (10 ounce) box frozen chopped spinach
• 1  egg
• 1  teaspoon oregano
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1 (14 1/2ounce) can fire-roasted tomatoes

Directions

1. Preheat oven to 350 degrees.
2. Cut peppers in half lengthwise and remove seeds/membranes.
3. Arrange in a 9 x 13 baking dish.
4. Grate the zucchini.
5. Mix together chicken, zucchini, onion, rice, spinach, egg, oregeno, salt and pepper.
6. Fill each pepper with mixture.
7. Pour the tomatoes over the top of peppers.
8. Cover pan with foil and bake for 30 minutes.
9. Remove foil and bake until mixture is cooked and peppers are soft, about 45 more minutes.