I have been on the search of trying some new things or twisting recipes that I am already familiar with. One meal that I was looking forward to making was stuffed peppers! I have made this dish once in the past, but not quite like this!
Spicy Chicken Stuffed Peppers with Quinoa and Veggies
Serves 2
Ingredients
- 1/2 lb Chicken, Cubed
- 2 Large Green Bell Peppers
- 1 Garlic Clove, Chopped
- 1/2 Cup Onion, Chopped
- 1/2 Cup Corn (we used fresh corn on the cob...Britner's Produce)
- 1/3 Cup Tomatoes, Chopped (farm fresh from...again....Britner's Produce!)
- 1/2 Cup Quinoa, Cooked
- 1 oz Shredded Sharp Cheddar (your preference of cheese is fine)
- Seasonings to Taste (we used black pepper corns, crushed red pepper, and chipotle seasoning)
- Sriracha (optional)
Directions
- Preheat oven to 400 degrees.
- Cut off tops of bell peppers, removing center and add to a small casserole dish.
- Prepare Quinoa according to instructions.
- In an oiled skillet, on medium heat, cook chicken until cooked through. Reduce to low heat, adding garlic and onions with any seasonings and sriracha as you desire. Continue cooking until onions soft.
- Mix chicken and onions into a medium sized bowl with prepared quinoa, adding diced tomatoes and corn.
- Stuff peppers with the chicken & quinoa mix and top with shredded cheese. Drizzle sriracha if you are looking to add extra spice
- Cook for 25 minutes and serve hot.
This is the first time I have prepared a meal using quinoa. In fact, this is the first time I have ever ate quinoa. I heard it was a great substitution for rice and offers a great deal of protein, fiber, and calcium. It definitely gets a thumbs up from me! Delicious!
Overall, Peter and I give this meal a 9 on a scale of 1-10. It was filling, it was healthy, and what I loved most was that it was stuffed with fresh produce. I am telling you, if you live near the Western Maryland area, please stop by Britner's Produce. You will not regret it!
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