Prep Time 25 min
Cook Time 50 Min
Servings 4
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 4 medium-sized green, red or orange bell peppers with flat bottoms
  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 1 medium onion
  • 2 tsps. minced garlic
  • 1 1/2 cups diced cooked chicken
  • 1 cup cooked rice
  • 3/4 cup marinara sauce
  • 1 cup shredded Cheddar cheese, divided
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper

Directions

  • Step 1

    HEAT oven to 375ºF. Lightly coat a 13 x 9 x 2-inch baking pan with no-stick cooking spray. Cut tops off peppers. Remove and discard seeds and ribs. Place peppers in prepared pan.

  • Step 2

    HEAT oil in medium skillet over medium-high heat. Add onion and garlic, sautéing 3 minutes or until onions are translucent. Place mixture into medium bowl. Combine onion mixture with chicken, rice, spaghetti sauce, 1/2 cup cheese, salt and pepper. Divide mixture evenly into prepared peppers. Cover with aluminum foil.

  • Step 3

    BAKE 40 to 50 minutes or until peppers are tender when pierced with tip of paring knife and filling is heated through. Remove from oven (do not discard foil). Top each pepper with 2 tablespoons of remaining cheese; replace foil and let stand just until cheese is melted. Serve.

Serving size
(1 stuffed pepper)

  • Calories 400
  • Calories from Fat180g
  • Total Fat 21g
  • Saturated Fat 8g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 75mg
  • Sodium 710mg
  • Potassium 0mg
  • Total Carbohydrates 27g
  • Dietary Fiber 4g
  • Sugars 8g
  • Protein 27g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet