Ingredients

The following ingredients have 6 Servings
  • For the quinoa:
  • 1/3 cup uncooked quinoa
  • 3/4 cup water
  • For the stuffed peppers:
  • 1 pound 93% lean ground chicken or lean ground turkey
  • 1 egg
  • 1/2 cup chopped cilantro
  • 1/2 white or yellow onion, finely diced
  • 1 jalapeño, seeded and diced
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 cup red enchilada sauce, divided
  • 4 red bell peppers, cut in half lengthwise and seeded
  • 1 cup shredded mexican or cheddar cheese

Instruction

  • Preheat oven to 375 degrees F. Spray a 9x13 baking pan with nonstick cooking spray.
  • First cook the quinoa: add 1/3 cup quinoa and 3/4 cup water to a medium pot and place over high heat. Once water boils, immediately cover, reduce heat to low and cook quinoa for exactly 15 minutes. After 15 minutes, fluff quinoa with a fork, then transfer to a bowl and place in the fridge to help cool the quinoa down.
  • In a large bowl combine ground chicken, egg, cilantro, onion, diced jalapeno, cumin, chili powder, garlic powder, cayenne pepper, salt, pepper, and 1/2 cup of the enchilada sauce. Mix well, then gently fold in the cooled quinoa (it can still be slightly warm).
  • Stuff each pepper half with the mixture. Top each bell pepper with 1 tablespoon of enchilada sauce. Bake uncovered for 40 minutes. 
  • Remove from heat and add about 2 tablespoons cheese on top of each bell pepper. Bake for 5 more minutes.
  • Serve with extra enchilada sauce, cilantro, avocado and jalapeno slices. Serves 4; 2 pepper halves each.