Enchilada Chicken & Quinoa Stuffed Bell Peppers

Ingredients

• 1 pound Lean Ground Chicken Or Turkey
• 1 cup Cooked Quinoa
• 2 whole Egg Whites
• ½ whole White Onion, Diced
• ½ cups Cilantro, Chopped Plus More For Garnish
• 1 teaspoon Garlic Powder
• 2 teaspoons Cumin
• ½ teaspoons Salt
• ½ teaspoons Black Pepper
• 3 whole Bell Peppers, Cut In Half
• 1 can (10 Oz. Size) Red Enchilada Sauce, Divided
• ½ cups Reduced Fat Colby Jack Cheese
• Sour Cream, To Serve (optional)

Preparation Instructions

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.