Another delicious dish from mi cocina today: Quinoa and Chicken Stuffed Bell Peppers. Yum! This is a little more caloric dense than you might want (435 a serving), but you can definitely modify it down some. You can make it vegetarian, take out the cheese and olive oil, which would get you closer to 300 calories per serving.Or, instead of eating two halves, you could just eat one. Paired with some grilled veggies, one half could definitely fill you up.
Takes about 45 minutes start to finish
Calories per serving: 435
1 teaspoon Cumin
1 Tablespoon Olive Oil
12 ounces of boneless, skinless, chicken breast, diced
Juice of one lime
1 tablespoon minced garlic
1/2 cup chopped onion
3 bell peppers
3/4 cup shredded cheddar cheese
3/4 Cups Cooked Organic White Qunioa
•Pre-heat oven to 350 degrees.
•Heat one tablespoon of olive oil over medium heat.
•Add 12 ounces of diced chicken, 1 teaspoon, cumin, juice of one lime, 1/2 cup chopped onion, and 1 tablespoon of minced garlic. Cook on medium until chicken is almost done (about 145 degrees).
•While chicken mixture is cooking, cook Quinoa according to package directions. Don't cook the Quinoa all the way. My directions were to bring Quinoa and water to boil, reduce heat, cover, simmer for 15 minutes. I only simmered for about 8. Once the Qunioa is almost done, drain in mesh strainer to remove as much water as you can.
•While Quinoa and chicken are cooking, cut the bell peppers in half and gut them.
•Chop up the tops and add to chicken mixture.
•Once the quinoa and the chicken mixture are ready, combine both with the cheddar cheese in bowl. Mix together well.
•Spoon chicken and quinoa mixture into bell pepper and cook on a cookie sheet at 350 for 25 minutes, or until pepper are tender.