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Enchilada Chicken & Quinoa Stuffed Bell Peppers
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Description
Mexican flavors are packed into this bell pepper then loaded with red sauce and low fat cheese. Protein packed and healthy, yet exceptionally delicious.
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
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.
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