Chicken Tender Stuffed Peppers

Stuffed peppers are an easy family favorite with this delish recipe.



Chicken tenders, from the deli

6 oz.

Rice pilaf


Medium sized sweet potato, peeled, diced


Bell peppers, tops and ribs removed

2 cups


1/2 cup

Mozzarella cheese, grated


  1. Follow the manufacturer's instructions to cooking the rice pilaf with one addition; add the sweet potato to the rice so they cook together. Once cooked, stir in the spinach and let cool.

  2. Preheat the oven to 400 degrees Fahrenheit.

  3. Mix the chicken tenders together with rice. Spoon the rice mix into the peppers. Sprinkle the tops of the peppers with cheese evenly between the four peppers.

  4. Bake in the oven for 25 minutes. Remove from the oven and let rest for 5 minutes prior to serving.