Chicken & Quinoa Stuffed Peppers

By • August 20, 2013 2 Comments

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Author Notes: So comforting, yet so clean! Stuff your peppers with this tasty mix of Chicken, Quinoa & Veggies.Tiffany


Serves 5

  • 5 Red Bell Peppers
  • .5 tablespoons Coconut Oil
  • 1 Onion
  • 2 tablespoons Minced Garlic
  • 1 pound Diced Chicken Breast
  • 1 teaspoon Italian Seasoning
  • .25 teaspoons Black Pepper
  • .25 teaspoons Red Chili Flakes
  • .25 cups Shredded Carrots
  • 3 Campari Tomatoes
  • 2 handfuls Chopped Baby Spinach
  • .33 cups LowFat Cottage Cheese
  • 1 cup Cooked Quinoa
  1. Pre-Heat Oven at 400 degrees
  2. 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?.
  3. Then add ?1 lb Diced Chicken Breast, ?Italian Seasoning, ?Black Pepper & Red Pepper Flakes (optional)?.
  4. 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?.
  5. Turn heat off and Stir in 2 Handfuls of Chopped Baby Spinach?, 1/3 Cup LowFat Cottage Cheese & 1 Cup Cooked Quinoa.
  6. 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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