1 HMR Chicken Creole Entrée
1 whole red, yellow, or green bell pepper
2 cups fresh spinach
½ cup canned, diced tomatoes
1 teaspoon minced garlic

Cup the top off the pepper and remove core and seeds.
Sauté spinach and garlic in nonstick cooking spray for 3-5 minutes until spinach is wilted.
Combine entrée, spinach and diced tomatoes.
Fill the pepper with mixture.
Bake at 400 degrees for 15 minutes.
For a softer pepper, steam first for 5 minutes.
Calories: 265