(30 minutes)
Ingredients
Quinoa (1/2 cup)
Bell Peppers (3)
Yellow Onions (2)
Ground Chicken (1 lb)
Canned chopped tomatoes (24 oz)
salt
pepper
cumin
paprika
chili powder
garlic powder
chicken broth (1/2 cup)
olive oil
shredded cheddar cheese
Preheat oven to 350 degrees.
In a pot, make 1/2 a cup of quinoa, follow directions on bag.
Cut the bell peppers in half, and scoop out the inside so it makes a pepper "boat."
Dice the onions.
On a baking pan, add the bell peppers and lightly put olive oil all over them, then season with salt and pepper. Then add them into the oven and cook for 7 minutes.
While peppers are in the oven, in a pan, add olive oil, onions, and ground chicken. Season with salt and pepper. Chop up the ground chicken into very small pieces with your spatula until the chicken is cooked through. Then add the canned tomatoes. Then season with salt, pepper, cumin, paprika, chili powder, and garlic powder.
Add the quinoa, and season again with salt, pepper, and garlic powder. Add the chicken broth. Let cook for 2 minutes.
Once the bell peppers are done cooking in the oven, take them out and put them near your pan. Using a spoon, scoop the ground chicken and quinoa mixture into the bell peppers, slightly overfilling them. Then top with desired amount of shredded cheddar cheese.
Put them back in the oven for another 7 minutes.
Serve and enjoy!
*sometimes the kids like some chip side as well!
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