Cheesy Chicken and Quinoa Stuffed Bell Peppers

Step by step

Method

1. 01

   Preheat your oven to 200°C (400°F).

2. 02

   Prepare the bell peppers: Cut bell peppers in half lengthwise and remove seeds and membranes. Place them cut-side up in a baking dish. Drizzle lightly with 5g of olive-oil and sprinkle with 1g of salt.

3. 03

   Cook the quinoa: In a small saucepan, combine 150g of quinoa and 300g of chicken-broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Set aside.

4. 04

   Prepare the filling: Dice chicken-breast into small pieces. Dice onion and tomato. Mince garlic. Heat the remaining 15g of olive-oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and diced chicken-breast, cooking until the chicken is no longer pink, approximately 5-7 minutes. Stir in diced tomato, spinach, 3g of salt, black-pepper, and oregano. Cook until the spinach wilts and tomatoes soften, about 5 minutes.

5. 05

   Combine filling: Remove the skillet from heat. Stir the cooked quinoa into the chicken and vegetable mixture until well combined.

6. 06

   Stuff the peppers: Spoon the filling mixture generously into each bell pepper half in the baking dish.

7. 07

   Bake the peppers: Bake for 20 minutes.

8. 08

   Add cheese and finish baking: Remove the baking dish from the oven. Sprinkle grated cheddar-cheese evenly over the top of each stuffed pepper. Return to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender.

9. 09

   Serve: Carefully remove from oven and let cool slightly before serving.