Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 pound ground chicken
- 1 cup cooked quinoa
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the ground chicken, cooked quinoa, shredded cheddar cheese, diced onion, diced celery, diced red bell pepper, minced garlic, dried thyme, dried basil, salt, and black pepper. Mix well.
3. Heat the olive oil in a skillet over medium-high heat. Add the chicken mixture and cook until the chicken is browned and cooked through, about 10 minutes.
4. Arrange the bell pepper halves in a baking dish. Spoon the chicken mixture into each pepper half.
5. Cover the baking dish with foil and bake for 25 minutes.
6. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 16g
Protein: 29g
Sodium: 550mg
Sugar: 5g
Substitutions for ingredients:
- Ground turkey or beef can be used instead of ground chicken.
- Any type of cooked grain, such as rice or couscous, can be used instead of quinoa.
- Any type of shredded cheese, such as mozzarella or pepper jack, can be used instead of cheddar cheese.
- Any type of onion, such as white or yellow, can be used instead of diced onion.
- Any type of bell pepper, such as green or yellow, can be used instead of red bell pepper.
Variations:
- Add diced tomatoes or tomato sauce to the chicken mixture for a more tomato-y flavor.
- Add chopped spinach or kale to the chicken mixture for added nutrition.
- Top the stuffed peppers with breadcrumbs or crushed tortilla chips for added crunch.
Tips and tricks:
- Make sure to fully cook the chicken mixture before stuffing the peppers.
- Use a spoon or spatula to evenly distribute the chicken mixture in each pepper half.
- If the peppers are tipping over in the baking dish, use a crumpled piece of foil to prop them up.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side of roasted vegetables for a colorful and nutritious meal.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro, for added flavor and visual appeal.
Pairings:
Pair with a crisp green salad or a side of roasted vegetables for a well-rounded meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed broccoli
- Roasted sweet potatoes
Troubleshooting advice:
- If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and bubbly after baking, broil the stuffed peppers for 1-2 minutes, or until the cheese is golden brown.
Food safety advice:
- Make sure to fully cook the chicken before stuffing the peppers.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
- Store leftover stuffed peppers in the refrigerator for up to 3 days.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The use of ground meat and grains, such as quinoa, in the filling is a modern twist on this classic dish.
Flavor profiles:
The combination of ground chicken, quinoa, and cheddar cheese creates a savory and satisfying flavor profile. The addition of thyme and basil adds a subtle herbaceous note.
Serving suggestions:
Serve the stuffed peppers with a side of roasted vegetables or a crisp green salad for a well-rounded meal.
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