Chicken Tender Stuffed Peppers
Chicken tenders, from the deli
Medium sized sweet potato, peeled, diced
Bell peppers, tops and ribs removed
Mozzarella cheese, grated
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.
Preheat the oven to 400 degrees Fahrenheit.
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.
Bake in the oven for 25 minutes. Remove from the oven and let rest for 5 minutes prior to serving.