The filling for these stuffed bell peppers is made of ground chicken breast, lots of veggies and just a little quinoa! No one can argue this being healthy, however this is also absolutely delicious!! Flavorful, satisfying and so good for you!
Prep: 10 min
Cook: 35 min
Yields: 4-5 servings
2 tablespoons and 1 teaspoon olive oil
1 ½ lb boneless skinless ground chicken breast
1 teaspoon Himalayan pink salt
½ black freshly ground pepper
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 carrot, grated
1 zucchini, grated
1 cup cooked quinoa (1/4 cup uncooked quinoa)
½ cup tomato sauce
1 teaspoon fresh or dried oregano
1 teaspoon fresh or dried thyme
4 large or 5 medium bell peppers
Preheat the oven to 375 degrees F.
In a large pan over a medium heat cook the chicken until lightly browned. Take out the chicken and set aside. In the same pan add the remaining 1-teaspoon of olive oil and add the onion, garlic, carrot, zucchini, and cook until softened. Add the cooked quinoa, tomato sauce, oregano, and thyme mix well. Turn off the heat and prepare the bell peppers.
Cut the tops off the peppers and take out the seeds. Place the peppers into a baking dish with high sides. Spoon the filing into the peppers generously, cover with aluminum foil and bake for 30-35 minutes. Take off the foil for the last 5 minutes to brown the tops. Let it cool a bit and enjoy!