Quinoa Stuffed Bell Peppers
Ingredients
The filling
-
½
cup
diced onions
-
2
teaspoons
minced garlic
-
½
teaspoon
chili
-
½
teaspoon
cumin
-
1-2
teaspoons
Creole seasoning
-
1
teaspoon
smoked paprika
-
2
chopped
tomatoes
-
½
pound
ground chicken
-
2
cups
cooked black beans
-
1
cup
cooked quinoa
-
½
cup
chicken stock or water
-
2
tablespoons
chopped green onions
-
to taste
freshly ground pepper
-
½
cup
corn kernels
The peppers
The topping
-
¼
cup
low fat shredded cheese
The cooking oil
-
2-3
tablespoons
canola or olive oil
Instructions
- Cut the tops off the bell peppers and remove the seeds.
- Blanch the bell peppers in boiling water for 2-3 minutes, then dry them.
- In a skillet, heat oil and sauté onions and garlic for 2-3 minutes.
- Add chili, cumin, Creole seasoning, paprika, and tomatoes, stirring for 3 minutes.
- Mix in ground chicken, beans, quinoa, green onions, and chicken stock, cooking for 5 minutes.
- Add corn kernels and adjust seasoning, then remove from heat.
- Stuff the bell peppers with the mixture and place in a baking dish.
- Bake in a preheated oven at 350°F for 25-30 minutes until peppers are tender.
- Optionally, top with cheese before serving.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
14g
Total carbohydrates
35g
Total protein
21g
Sodium
461mg
Cholesterol
51mg
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