Chicken- and Spinach-stuffed Peppers

INGREDIENTS

• 4 bell peppers, preferably colors
• 1 container ricotta cheese
• 1 large egg, slightly beaten
• 1/4 c cardboard parmesan
• 2 cups frozen cut-leaf spinach, thawed and squeezed
• 1 c chopped cooked chicken
• 1 jar pasta sauce
• 1 c shredded Italian blend cheese

PREPARATION

1. Slice off the tops of the bell peppers. Clean out the seeds and membranes. If necessary, cut a thin slice off the bottom so they stand upright.
2. In medium bowl, combine ricotta, egg, parmesan, chicken and spinach.
3. Spray the crock pot with cooking spray. Spread about half of the sauce in the crock pot.
4. Fill peppers with cheese mixture and place in crockpot. Cover with remaining sauce.
5. Cover and cook on LOW for about 5 hours. Top with cheese blend, cover and let cheese melt. Use a slotted spoon and tongs to remove peppers to serve. Do not squeeze.

-- JMagGuthrie - 13 Feb 2014