Quinoa And Chicken Stuffed Peppers Recipes
QUINOA AND CHICKEN STUFFED PEPPERS RECIPE
Decadent and satisfying, these stuffed peppers are filled with nutrition and fantastic Italian flavors. Complete with melted mozzarella on top, this meal is one of my family's favorite.
Provided by Wendy
Time 55m
Number Of Ingredients 13
Steps:
- Cook quinoa according to package directions.
- Preheat oven to 350, and coat a large 11" x 13" baking dish with nonfat cooking spray.
- Heat oil in a large skillet over medium high heat. Add in onions and cook until translucent, about 2 minutes. Add in chicken, dried basil, dried oregano, dried parsley and salt and pepper, and cook until meat is no longer pink. Use a wooden spoon to break apart the meat while cooking.
- Stir in tomato sauce, and mix to combine, Remove from heat.
- Combine the chicken mixture and the prepared quinoa in a large bowl. Season with additional salt and pepper as needed.
- Spoon the mixture evenly into each pepper half. Then top each one with mozzarella cheese (about 1 tbsp each).
- Place in oven, and cook for about 30 minutes or until peppers are tender and cheese is melted and golden. Top with fresh basil before serving.
Nutrition Facts : Calories 316 kcal, Carbohydrate 26.1 g, Protein 33.9 g, Fat 9.2 g, SaturatedFat 1.8 g, Cholesterol 79 mg, Sodium 541 mg, Fiber 4.4 g, Sugar 9.8 g, ServingSize 1 serving
QUINOA AND VEGETABLE STUFFED PEPPERS
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
- Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
- Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
- Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.
Nutrition Facts : Calories 303 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 638 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 11 grams, Sugar 10 grams
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