Recipes

CHICKEN & QUINOA STUFFED PEPPERS – Melly Rose

Ingredients

4 large sweet peppers, halved and seeds and tops removed

3 cups cooked Regal Quinoa

1½ cups diced cooked chicken

1 cup cooked black beans

1 cup whole kernel corn

2 – 3 small tomatoes diced

3 – 4 blades shadon beni, chopped

½ cup salsa

2 – 3 garlic cloves minced

1 tsp cumin/geera powder

¾ grated cheddar cheese

½ cup crumbled feta cheese

Extra grated cheddar cheese for top

Directions

  1. Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray.
  2. Rub the peppers with a little olive oil.
  3. Place the cooked Regal Quinoa in a large bowl. Add the black beans, corn and tomatoes to the quinoa. Add the chopped shadon beni, garlic and a little salt and black pepper. Mix well.
  4. Add the salsa, feta cheese and chicken and mix again.
  5. Mix in the grated cheddar cheese.
  6. Place the quinoa mixture into the peppers and place them in the baking dish. Top generously with some extra grated cheese.
  7. Bake in the preheated oven for 25 – 30 minutes or until the peppers have softened and the cheese is golden brown. Remove and serve as desired.

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