Stuffed bell peppers are such a healthy and fun idea for dinner. Bell peppers are low in calories and loaded with antioxidants, vitamin C and A! You can switch up the ingredients based on what vegetables or cheeses like best or already have in your fridge. You also may swap out quinoa for rice!
Details
Servings
4 servings
Prep time
5 minutes
Cooking time
55 minutes
Difficulty
Easy
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Ingredients
4 bell peppers, large
1 cup quinoa, dry
12 oz. chicken breast
5 oz. mushrooms
3 oz. of fresh spinach
1 tbsp. balsamic
4 oz. shredded mozzarella cheese
2 tbsp. olive oil
2 garlic cloves, minced
Directions
- Add quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 15 minutes till it becomes tender and all the liquid has been absorbed.
- Add chicken breasts to skillet over medium heat with olive oil, garlic, and seasoning of choice (I like Kick’N’Chickn from HomeGoods). Cook until 165 degrees F (about 5 min per side).
- Sauté mushrooms and spinach skillet over medium heat with olive oil and garlic (about 5 min)
- Combine all ingredients in pan and mix with balsamic.
- Cut off top of bell peppers, take out seeds and stems.
- Stuff peppers with ingredients. Sprinkle 1 oz of shredded mozzarella cheese on each.
- Bake for 40 minutes at 400 degrees (broil for last 3-5 minutes to brown cheese).
