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!
3 bell peppers, cut in half and seeded
1 cup cooked quinoa
1 pound ground chicken or turkey
1/2 cup cilantro, plus more for garnish
1/2 onion, diced
1/3 cup egg whites
1 teaspoon garlic powder
2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup red enchilada sauce
1 cup reduced fat cheese of your choice, divided (we used gouda because it was all I had...tasted great too!)
- 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.