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Entrees
Portabella Pot Roast Beef Fajita Salad Souped-Up Pasta Fagioli Garden-Style Stroganoff Farmers Market Fagioli Beef Stroganoff Florentine Shepherd's Pie Hearty Turkey Chili Potato Super Spinach Lasagna Simple Summer Barbecue Mexican Layered Salad Enchilada Casserole Risotto Riot Colorful Creole Creamy Pasta Broccoli Bonanza Luau Ginger Chicken Southwestern Beef Stew Very Vegetable Risotto Chili Mac Very Italian Ravioli Chunky Mediterranean Stew Creole Stuffed Pepper Spectacular Squash Casserole Baby Spinach Spectacular Mandarin Spinach Salad with Chicken Soups BeneFit Bars Flavorings
Portabella Pot Roast Beef Fajita Salad Souped-Up Pasta Fagioli Garden-Style Stroganoff Farmers Market Fagioli Beef Stroganoff Florentine Shepherd's Pie Hearty Turkey Chili Potato Super Spinach Lasagna Simple Summer Barbecue Mexican Layered Salad Enchilada Casserole Risotto Riot Colorful Creole Creamy Pasta Broccoli Bonanza Luau Ginger Chicken Southwestern Beef Stew Very Vegetable Risotto Chili Mac Very Italian Ravioli Chunky Mediterranean Stew Creole Stuffed Pepper Spectacular Squash Casserole Baby Spinach Spectacular Mandarin Spinach Salad with Chicken Soups BeneFit Bars Flavorings
Entrees
Creole Stuffed Pepper
1 HMR® Chicken Creole Entree
1 whole red, green, or yellow bell pepper
2 cups fresh spinach
½ cup canned, diced tomatoes
1 teaspoon minced garlic
- Cut the top off the pepper and remove the core and seeds.
- Sauté spinach and garlic in nonstick cooking spray for 3–5 minutes, until spinach is wilted.
- Combine entree, spinach, and diced tomatoes.
- Fill the pepper with the mixture.
- Bake at 400 degrees for 15 minutes. (For a softer pepper, steam first for 5 minutes.)
- Optional: Add salsa to taste.
Calories: 265
Vegetable Servings: 2
Vegetable Servings: 2
Try These Other Veggie Mix-ins:
Corn, green beans, or your favorite vegetables
