Buffalo Chicken Quinoa Stuffed Peppers – Sure Chef – Culinary Nutrition
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IMG_20150208_140059

Buffalo Chicken Quinoa Stuffed Peppers

February 9, 2015

Buffalo Chicken , Quinoa Stuffed Peppers.

Directions

1. Roughly chop white onion, mince the spinach, and garlic.

2. Cut the chicken into small strips.

3. In a large skillet heat butter and grape seed oil. Add the onion, when the onion is translucent, add the herbs,onion powder, and garlic powder. Add the chicken to the pan, stir occasionally.

4. when the chicken is starting to brown add the tomatoes, chilis, apple cider vinegar, 1 cups of water and the brown rice or quinoa to the pot, cover and simmer for 25 min on low, or until the rice is cooked to your liking, it will soften a bit in the oven as well keep in mind.

5. Remove from heat and cool slightly for about 1o min with the lid off.

6. Slice the tops off the peppers, stuff them with the chicken mixture into just heaping past the top of the pepper, cook for 20 min at 350.

7. Add grated cheese of your choice to the top of the pepper for the last 5 min in the oven, blue cheese would be wonderful. Serve hot and enjoy.

This recipe is perfect for the family member who you are trying to convert over to healthy food. It also makes a great lunch to take to work or school.

Ingredients

4 large chicken breasts

1 small white onion

6 cloves of garlic

½ tsp dried chives

½ tsp dried basil

½ tsp dried dill

½ tsp onion powder

½ tsp garlic powder

2 tbsp grainy mustard

2 tbsp butter

1 tbsp grapeseed oil

6 large bell peppers ( your choice in colour)

2 cups baby spinach

2 cups crushed tomatoes

two small red chilies

1 tbsp apple cider vinegar

2 cups brown rice or quinoa

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