Author Notes
So comforting, yet so clean! Stuff your peppers with this tasty mix of Chicken, Quinoa & Veggies. —Tiffany
Ingredients
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5
Red Bell Peppers
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.5 tablespoons
Coconut Oil
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1
Onion
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2 tablespoons
Minced Garlic
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1 pound
Diced Chicken Breast
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1 teaspoon
Italian Seasoning
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.25 teaspoons
Black Pepper
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.25 teaspoons
Red Chili Flakes
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.25 cups
Shredded Carrots
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3
Campari Tomatoes
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2 handfuls
Chopped Baby Spinach
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.33 cups
LowFat Cottage Cheese
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1 cup
Cooked Quinoa
Directions
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Pre-Heat Oven at 400 degrees
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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?.
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Then add ?1 lb Diced Chicken Breast, ?Italian Seasoning, ?Black Pepper & Red Pepper Flakes (optional)?.
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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?.
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Turn heat off and Stir in 2 Handfuls of Chopped Baby Spinach?, 1/3 Cup LowFat Cottage Cheese & 1 Cup Cooked Quinoa.
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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)
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