Chicken and Quinoa Stuffed Peppers

Instructions

1. Step 1

   Heat the oven to 200°C and lightly arrange the baking dish for the peppers.

   Cookware: baking dish, oven

2. Step 2

   Arrange the pepper halves cut-side up in the baking dish and brush them with 1 tbsp (15 ml) olive oil. Bake until they begin to soften.

   Timer: 15 min (fixed)

   Ingredients used: 4.0 piece Bell Pepper, 15.0 ml Olive Oil

   Cookware: baking dish, oven

3. Step 3

   Combine the rinsed quinoa, chicken broth, and ⅜ tsp (2 gr) salt in the saucepan. Bring to a boil, cover, reduce to low heat, and cook until the liquid is absorbed; remove from the heat and let stand covered.

   Timer: 15 min (fixed)

   Ingredients used: 240.0 ml Chicken Broth, 130.0 gr Quinoa, 2.0 gr Salt

   Cookware: fine mesh sieve, saucepan

4. Step 4

   Heat the remaining 1 tbsp (15 ml) olive oil in the skillet over medium heat. Add the onion and cook until softened.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 piece Onion

   Cookware: skillet, wooden spoon

5. Step 5

   Add the chicken and cook over medium heat, stirring and breaking apart any pieces, until lightly browned.

   Timer: 6 min (fixed)

   Ingredients used: 450.0 gr Chicken Breast

   Cookware: Chef Knife, cutting board, skillet, wooden spoon

6. Step 6

   Stir in the garlic, tomato, tomato paste, cumin, paprika, oregano, ⅝ tsp (4 gr) salt, and black pepper. Simmer over medium heat until slightly thickened and the chicken reaches 74°C internally.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Dried Oregano, 8.0 gr Garlic, 2.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 2.0 gr Paprika, 4.0 gr Salt, 240.0 gr Tomato, 30.0 gr Tomato Paste

   Cookware: skillet, wooden spoon

7. Step 7

   Fluff the cooked quinoa, transfer it to the mixing bowl, and fold in the chicken mixture.

   Cookware: mixing bowl, saucepan, wooden spoon

8. Step 8

   Divide the filling among the par-baked pepper halves and sprinkle the cheddar cheese over the tops.

   Ingredients used: 100.0 gr Cheddar Cheese

   Cookware: baking dish, mixing bowl

9. Step 9

   Return the stuffed peppers to the oven and bake until tender, hot throughout, and the cheese is melted and lightly browned.

   Timer: 18 min (fixed)

   Cookware: baking dish, oven

10. Step 10

    Scatter the parsley over the stuffed peppers and serve.

    Ingredients used: 15.0 gr Parsley

    Cookware: baking dish