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Mexican flavors are packed into this bell pepper then loaded with red sauce and low fat cheese. Protein packed and healthy, yet exceptionally delicious.
1.Preheat oven to 375ºF. In a large bowl combine chicken, quinoa, egg whites, onion, cilantro, garlic powder, cumin, salt, pepper, and 1/2 cup enchilada sauce; mix well.
2. Stuff mixture into each pepper half. Top pepper with 1 tablespoon of enchilada sauce and 1 tablespoon of cheese. Bake for 45 minutes.
3. Garnish with more cilantro, cheese, and enchilada sauce if desired. Delicious served with sour cream.
Recipe inspired from Oxygen magazine.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!