Creamy Chicken Mushroom Spinach Stuffed Peppers

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

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

3. 3

   In a large skillet, heat the olive oil over medium heat.

4. 4

   Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.

5. 5

   Add the chicken breast, cut into small pieces, to the skillet and cook until no longer pink.

6. 6

   Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.

7. 7

   Stir in the spinach and cook until wilted.

8. 8

   Pour in the heavy cream and add the red pepper flakes, salt, and black pepper. Stir to combine and let the mixture simmer for a few minutes until it thickens.

9. 9

   Stuff each bell pepper with the creamy chicken, mushroom, and spinach mixture.

10. 10

    Place the stuffed peppers in a baking dish and cover with aluminum foil.

11. 11

    Bake in the preheated oven for 30-35 minutes, or until the peppers are tender.

12. 12

    Remove the foil and bake for an additional 5-10 minutes to allow the tops to brown slightly.

13. 13

    Remove from the oven and let cool for a few minutes before serving.