So comforting, yet so clean! Stuff your peppers with this tasty mix of Chicken, Quinoa & Veggies. —Tiffany
Red Bell Peppers
Diced Chicken Breast
Red Chili Flakes
Chopped Baby Spinach
LowFat Cottage Cheese
In This Recipe
Pre-Heat Oven at 400 degrees
Heat 1/2 TB Coconut Oil in a Sauté Pan on a medium flame. Add 1 small Onion, Diced? and 2 TB Minced Garlic. ?Cook for 2-3 minutes?.
Then add ?1 lb Diced Chicken Breast, ?Italian Seasoning, ?Black Pepper & Red Pepper Flakes (optional)?.
Stir Occasionally and when Chicken is nearly cooked through, add 1/4 Cup Shredded Carrots?, 3 Chopped Campari (or 2 Plum) Tomatoes?.
Sauté for about 4-5 more minutes?.
Turn heat off and Stir in 2 Handfuls of Chopped Baby Spinach?, 1/3 Cup LowFat Cottage Cheese & 1 Cup Cooked Quinoa.
Cut off the tops of peppers, remove seeds and place in a deep pan. ?Fill Peppers with Chicken Mix and cover with foil?.
Bake for 20 minutes?.
Remove Foil and turn oven up to broil for about 5 minutes (to crisp up the top of the filling)