4 whole chicken breasts
1 cup spinach leaves
1 1/2 cups shredded cheddar cheese
1 teaspoon ground sage
1 teaspoon salt
1 teaspoon black pepper
1/2 cup Colby Jack cheese shredded
Pre-heat the oven to 350°. Wash and prep your peppers. Slice them in half, right down the middle. You can leave the stems on or remove, totally your preference (just don't ingest the stems, they're only there for show). Then remove all the cores, seeds, and membranes from the peppers. Dice the chicken breasts into chunks or thin slices. In a separate bowl, mix the chicken with raw spinach (also washed and chopped) and part of the shredded cheddar. Add seasonings and mix well. Stuff the peppers with the chicken mixture. Place the stuffed peppers on a baking sheet, and bake at 350° for 45 minutes to 1 hour, or until the chicken is cooked thru. Add shredded Colby Jack to top of each pepper, and bake for an additional 10 minutes, or until cheese is melted. Serve while warm and enjoy!