Chicken and Quinoa Stuffed Peppers

The goal of this recipe was to create a stuffed pepper that both C and I would enjoy. We needed meat involved and needed something healthy to replace rice. We decided to use chicken and quinoa, which ended up being a great combination. These are very filling, flavorful, and messy!!! Serves 6

Ingredients
1 lb ground chicken
6 green bell peppers
1 small onion, chopped
1/4 cup shredded carrots (can get at a salad bar)
1 glove garlic, chopped
1 tsp smoked paprika
1 tsp cayenne pepper
2 cups quinoa, washed
2 roma tomato, diced
2 cups vegetable broth
2 tbsp grated parmesan cheese
1 tbsp extra virgin olive oil

Preheat oven to 425 F
Cook quinoa according the package
(using vegetable broth instead of water)
Meanwhile, in a large pan heat oil over medium low
Add carrots and onion
Cook for about 3 minutes then add garlic
Heat for two minutes then add meat
Stir meat with a wooden spoon
Add in paprika and pepper
Stir until meat is cooked fully, about 10 minutes
Add tomatoes and quinoa

Cut peppers tops off and slice out the center

Fill each pepper with the mixture
Sprinkle with cheese
Cover with foil and place in the oven for 15 minutes
Remove foil, turn on broiler for 5 minutes

Eat up with plenty of plate space and napkins!