Recipe: Chicken & Quinoa Stuffed Bell Peppers

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 400g chicken breast, diced into small pieces
• 1 cup cooked quinoa
• 2 cloves of garlic, minced
• 1 medium onion, diced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 200°C (400°F).
2. In a pan, heat the olive oil and saute the onion and garlic until they’re translucent.
3. Add in the diced chicken, cumin, smoked paprika, salt, and pepper. Cook until the chicken is browned and cooked through.
4. Mix in the cooked quinoa and stir until the ingredients are all combined.
5. Place the bell peppers in a baking dish and fill them with the chicken and quinoa mixture.
6. Cover the baking dish with foil and bake for about 25 minutes. Then, remove the foil and bake for an additional 5 minutes to add a little crispness to the tops of the peppers.
7. Remove from the oven and let it cool down a bit before serving.

Nutrition Information (Per Serving):

• Calories: 320
• Protein: 33g
• Fat: 10g
• Carbs: 22g

Plating:

Arrange each pepper standing up on a neutral-toned plate. The charred and vibrant peppers should be the star of the dish, so garnishing with a sprig of parsley on top or on the side will be just enough to add contrast without distracting from the main component. With the quinoa and chicken peeking from the top of the peppers, this striking meal entices eaters with its healthy, delicious, and high protein promise.