Stuffed Peppers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Makes enough filling for 4-6 lg peppers cut in 1/2 = 8-12 portions
1 cup quinoa cooked in chicken stock or water per package instructions - set aside
4-5 peppers cut in half lengthwise, cleaned
1 tsp olive oil
1lb ground chicken
1 small onion, diced
1 shallot, small dice
1/2lb mushrooms diced
1 small zucchini diced
3 cloves garlic, minced
1/2 pk frozen chopped spinach or 2 cups
1 cup salsa... more if it looks dry
1 small can black beans or any kind you like
227g ricotta or cottage cheese
1 tsp cumin Adjust seasoning to taste once all mixed together
1 tsp ancho Chilli pepper
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper
1 cup old cheddar cheese shredded
1/2 cup breadcrumbs (I use up crackers like flax rice crackers in food processor)
1 handful of parsley
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Directions: |
Directions:1. Precook the peppers for 10-15 minutes to soften slightly while I am preparing the filling. Steam in 1” boiling water. Set aside.
2. In large frying pan over medium heat, cook ground chicken, breaking into small bits. Remove and set aside.
3. In same frying pan, add onion, shallot, mushrooms and cook till translucent. Add zucchini, garlic and spices and continue to cook for a couple more minutes. Stir in spinach, beans and salsa. Check seasoning and adjust. It should be a little spicy.
4. Pour into large mixing bowl. Stir in ricotta cheese and quinoa.
5. Arrange peppers in greased casserole dish. Fill generously with mixture. Mix shredded cheese with cracker/parsley crumbs and cover peppers.
Note: this filling freezes well if you have extra or want to prep for a future meal.
Bake 350 for 40+ minutes till knife inserted comes out hot. |
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Number Of
Servings: |
Number Of
Servings:8-12 either 1 or 2 halves per person |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: I make a batch of filling, cook 3 or 4 peppers and freeze balance of filling for another meal. It’s worth the effort and makes a great lunch too!
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