Savory Chicken and Spinach Stuffed Peppers

1.Preheat your oven to 375°F (190°C).

2.Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

4.Add the shredded chicken, chopped spinach, cooked rice, diced tomatoes, paprika, oregano, cumin, salt, and black pepper to the skillet. Stir well to combine and cook for another 5 minutes until the spinach is wilted and everything is heated through.

5.Remove the skillet from heat and stir in half of the shredded cheese, mixing until melted and combined.

6.Stuff each bell pepper with the chicken and spinach mixture, packing it in gently. Place the stuffed peppers upright in a baking dish.

7.Sprinkle the remaining shredded cheese on top of each stuffed pepper.

8.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

9.Once done, remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.