Stuffed Peppers

³ Description

Protein Packed Peppers! *Chicken - Cheese - Quinoa*

² Ingredients

•  1 serving (serving = 1 medium pepper) Publix Red Bell Pepper
•  1/2 tablespoon Coconut Oil
•  1 small Onions
•  1 tsp Minced Garlic
•  1/2 breast, bone and skin removed Skinless Chicken Breast
•  1/2 serving (serving = 3 oz) Trader Joe's Shredded Carrots
•  1 plum Tomatoes
•  1 cup Baby Spinach
•  1 cup, cooked Quinoa (Cooked)
•  1/3 cup (not packed) Cottage Cheese (Lowfat 1% Milkfat)
•  1 serving (serving = 1 tsp) Spice Classics Italian Seasoning

q Directions

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
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 Add:
2-3 Handfuls of Chopped Baby Spinach
1/3 Cup LowFat Cottage Cheese
1 Cup Cooked Quinoa

Cut off the tops of peppers & remove seeds, 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)

U More Recipes By This User: