Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- 1/2 cup grape tomatoes, quartered
- 2 cloves garlic, crushed
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 cup cooked diced chicken
- 6 oz marinated artichoke hearts and liquid** (1/2 jar)
- 1 cup cauliflower rice
- 1 cup fresh baby spinach, chopped
- 1/4 cup sun dried tomatoes, chopped
- 3 sweet peppers, halved
Instruction
- Preheat the oven to 375 degrees.
- Microwave the peppers for 4 minutes.
- Meanwhile add olive oil and garlic to a large saute pan.
- Saute for 1 minute over medium heat and then add grape tomatoes, oregano, basil and cook for 1 more minute.
- Add your artichokes and sun dried tomatoes and let simmer for a couple minutes.
- Add the cooked chicken and cauliflower and continue to simmer for 1 minutes. Season with salt and black pepper.
- Add your spinach and stir until the spinach is wilted. Then take off the stove to cool.
- Place your pepper halves in a large baking dish.
- When the chicken mixture has cooled stuff each pepper with the mix.You might have a bit leftover depending on how big your peppers are.
- Spray a baking dish with cooking spray. Add the peppers and then lace in the oven and bake for 10 minutes or until the peppers are tender.
- Serve as is, over rice or cauliflower rice.
- **Note - You want to use half the jar and half the liquid if you can. Originally I had doubled this recipe but it's really too much for most people.
