Megan’s Quinoa Stuffed Bell Pepper
3-4 bell peppers, tops cut, stemmed and seeded (depending on amount making)
1-2 cups cooked Quinoa (depending on amount making)
1 can of green chilies
½ cup Diced tomatoes
3 tbsp Cilantro
1 teaspoon Cumin
1 teaspoon Garlic powder
½ teaspoon Onion powder or use 1-2 tbsp of fresh red onion
½ teaspoon chili powder
Optional (if carbs and fat are allowed at meal): black beans, feta cheese and/or prepared shredded chicken breast or shredded rotisserie chicken.
Preheat oven to 350 degrees.
In large bowl combine cooked quinoa, green chilies, tomatoes, cilantro, cumin, garlic, onion, chili powder, salt, pepper, and phase appropriate amount of black beans/feta at the end after each portion is measured out if you’d like to add.
Spoon the filling into the bell pepper. Place in oven safe dish, cavity side up and bake until the peppers are tender and the filling is headed through. About 20-30mins.
** these save for the next day lunch. Make filling and add to pepper separately if more meals are desired. Easy prep once it’s all prepared. If you add chicken make sure you weigh your phase appropriate amount before adding.