Chicken and Rice Stuffed Peppers for Two

So I wanted to try something a little different with the Stuffed Peppers Recipe that I did last month. Instead of using ground beef, I decided to use ground chicken. It was a great success! The boyfriend and I loved it so I felt that I should share it :D

2 Sweet Bell Peppers
1/4 lb of ground chicken, pulled apart into smaller chunks
2/3 cups of rice
1 spoonful of jarred minced garlic
1 spoonful of minced onion
2 spoonfuls of Italian Seasoning
2 pinches of paprika
1/2 jar of Tomato Sauce

Preheat oven at 350.

Place rice in a small sauce pot with water. Bring to a boil and cook until rice is tender. Drain.

Meanwhile, cut the tops off of the peppers. Hollow out the inside by removing seeds and some of the membrane; also cut out the stem from the tops.  Finely chop up what is left of the top; set aside.

Coat the bottom of a medium-size pan with a tablespoon of olive oil. Turn burner onto medium heat. Place chicken in pan along with garlic, onion, and spices. Stir until evenly coated and cooked evenly. Once cooked thoroughly, add tomato sauce, pepper tops, and rice. Cook for about 2 minutes then turn off burner.

Stuff peppers with mix from pan. Place peppers in a baking dish that is sprayed with cooking oil. Coat the tops of the peppers with extra tomato sauce. Place in oven and baste with tomato sauce every 10 minutes for 30 minutes.