Pin It Now!Found this great blog...Ambitious Kitchen. She's got all kinds of great recipes, and many very healthy ones. When I found this recipe...for the stuffed peppers, well, I couldn't make them fast enough! I'm being very stingy with my quinoa...I only brought back two boxes from France...so I want to use it with a dish I know I'm going to like. (and I did)
This would work great as a vegetarian dish as well...just use all quinoa. I made these following her recipe, but the recipe below shows how I would make it next time...mine came out a bit dry this first round. It was a hit with the whole family...I use a very mild (homemade) enchilada sauce, so the hubby had to spice his up a bit. The girls really liked the filling but weren't big fans of eating the pepper...though they both took three bites. Rules are rules and all. ;)We served it up with a side of chips and homemade guacamole (hubby's recipe). Great dinner!
Ingredients3 bell peppers, cut in half and seeded1 cup cooked quinoa1 pound ground chicken or turkey1/2 cup cilantro, plus more for garnish1/2 onion, diced1/3 cup egg whites1 teaspoon garlic powder2 teaspoons cumin1/2 teaspoon salt1/2 teaspoon black pepper1 cup red enchilada sauce1 cup reduced fat cheese of your choice, divided (we used gouda because it was all I had...tasted great too!)
Directions- Preheat oven to 375 degrees F.
- In a large bowl combine chicken, quinoa, egg whites, onion, cilantro, garlic powder, cumin, salt, pepper, 1/2 cup cheese, and enchilada sauce. Mix well.
- Stuff each pepper half with the mixture. Top pepper with 1 tablespoon of enchilada sauce and 1 tablespoon of cheese. Bake for 45 minutes.
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