Stuffed Red Peppers
By Riley Sorensen, for the White House Healthy Lunchtime Challenge
1 c. fresh spinach
1 medium sized red bell pepper
1 grilled or broiled chicken breast, diced into cubes
1 clove of garlic, minced
1/2 c. tomato sauce
1 green onion, chopped
2 T. grated Parmesan cheese
1/2 c. brown rice
Cut off top of red pepper and hollow out the inside. Cook red pepper for 5 minutes in boiling salt water until it’s a bit soft. Drain and set aside to dry.
In a small pan, saute the green onion, garlic, spinach and tomato sauce for 5 minutes until it’s cooked down. Add the cooked chicken cubes and mix until well heated.
Stuff the red pepper until half full with chicken/spinach mixture. Add a layer of shredded Parmesan. Stuff with the remaining mixture and top with more Parmesan.
Bake in a 400 degree oven for 18 minutes or until the red pepper’s skin is soft.
Steam the brown rice and put the red pepper on top of the rice in a dish to serve.