Ingredients

The following ingredients have 4 Servings
  • 4-6 bell peppers
  • 2-3 tablespoons canola or olive oil
  • ½ cup diced onions
  • 2 teaspoons minced garlic
  • ½ teaspoon chili
  • ½ teaspoon cumin
  • 1-2 teaspoons Creole seasoning
  • 1 teaspoon smoked paprika
  • 2 chopped tomatoes
  • ½ pound ground chicken
  • 2 cups cooked black beans
  • 1 cup cooked quinoa
  • ½ cup chicken stock or water
  • 2 tablespoons chopped green onions
  • freshly ground pepper to taste
  • ½ cup corn kernels (, drained well)
  • ¼ cup low fat shredded cheese

Instruction

  • Cut top about ½ inch off each bell pepper; remove core and seeds from inside the pepper. Or split in half.
  • To accelerate cooking time, blanch bell peppers in a large pot of boiling water for about 2-3 minutes; remove with a slotted spoon then let it dry on paper towels or clean dish towel.
  • In a medium- large skillet, add oil, onions, garlic and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
  • Then add chili, cumin, creole seasoning, paprika, followed by tomatoes, continue stirring with a heavy wooden spoon for about 3 minutes.
  • Then add ground chicken, beans, cooked quinoa, green onions, and chicken stock. Cook for about 5 minutes.
  • Finally, throw in corn kernels and adjust the seasoning, to taste. Remove from the heat.
  • Stuff the bell peppers with the quinoa mixture and place in the baking dish. Bake them in a preheated oven at 350 F for 25 to 30 minutes or until the peppers are tender and the filling is heated through. Top with grated cheese, if desired.
  • Remove from the oven and let rest for 10 minutes before serving.