Mexi Avocado Quinoa Stuffed Peppers

Sunday, November 25, 2012

From our skinny table to yours...
Tonight we're having mexican (yes, we love mexican) stuffed peppers!  These are veggie packed veggies, and boy do we love that!  We added a bit of ground chicken into these peppers (to please our meat eating men), but feel free to omit and go vegetarian all together.  Traditionally stuffed peppers are made with rice, so we thought... why not try our favorite ingredient quinoa?  We went to work and tried quinoa along with the ground chicken and just as we thought, they were delicious!  We packed these peppers with the delicious fresh flavors of cilantro, avocado, and the juices from freshly squeezed limes and oranges!  In addition we used onions, lots of garlic, zucchini, carrots, black beans, corn, tomatoes, and spinach.. we weren't lying when we said veggie packed ;)!  There is an entire nutritious meal packed into each stuffed pepper you make, and you can't beat that!  We hope you enjoy this one!

Mexi Avocado Quinoa Stuffed Peppers
Garlic (6-8 cloves)
Olive oil
1 yellow onion
4 peppers (we used red peppers)
1 cup dry quinoa
1/2 pound ground chicken
1 jalapeno
1 small zucchini
1 large raw carrot
1 can black beans
1 cup corn
2 cups fresh spinach
1 16 oz can diced tomatoes (no salt added)
1 cup part skim mexican cheese
1 cup chicken stock
2 limes
1 orange
1 cup chopped cilantro
Mexican spices (cumin, chili powder)
Black pepper

Let's get cooking!
1. Preheat oven to 400 degrees
2. Cook quinoa according to package directions.  Once fully cooked add in zest from one lime and mash in the avocado
3. Chop up onions, garlic and jalapeno and saute in olive oil until golden brown and then add in the ground chicken.  Add in mexican spices, 1/2 of cilantro, and zest of 1 lime.  Once chicken is fully cooked, add in can of black beans (drained to remove excess sodium) and corn
4. Grate zucchini and carrot and add to the mix along with the fresh spinach. Add in can of diced tomatoes, and juices from orange and both limes.  Mix in 3/4 cup of cheese and the remaining cilantro
5. Mix in the avocado quinoa
6. Take the tops off of the peppers and stuff each individual pepper with the mixture
7. Place chicken stock in bottom of baking dish, add in stuffed peppers and cover with tin foil.  Cook for 30 minutes
8. Remove tin foil, top each pepper with cheese and cook for an additional 30 minutes.  The cheese should cook to a perfect golden brown!

This serves 4 yummy portions!!

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