Stuffed Peppers, Version 2.0

Okay, so I know I've posted a stuffed pepper recipe here before... but this latest version was so great I just had to write it up! While this one isn't vegetarian, it could easily be made so by simply omitting the chicken. You could swap in another protein substitute, but honestly, it's a pretty hearty filling and you don't really need it, especially since it's made with quinoa which is already a source of complete protein. The other main difference with this recipe is that I set the oven to a slightly higher temperature this time... and I can't even say why I did that, other than I felt like it. Besides, what's 25 degrees between friends, right?

Stuffed Peppers, Version 2.0

just as good leftover as straight from the oven

Ingredients:
2 Tbs. olive oil, divided
1 lb. ground chicken breast
dried herbs of choice (I used onion & garlic powder, basil and thyme)
salt & pepper to taste
1 box of Near East Quinoa Blend Roasted Red Pepper & Basil (yes, I took help from the store and used a pre-packaged mix)
3 Tbs. goat cheese, crumbled
1 (15-ounce) can of tomato sauce
2 Tbs. fresh basil, shredded, divided
3 bell peppers, sliced in half, seeds and ribs removed (I used red, orange, and yellow)


Directions:
Preheat oven to 400 degrees.

Over medium heat, cook the ground chicken and dried herbs in 1 Tbs. olive oil until cooked through and slightly browned, about 7-9 minutes. Set aside to cool slightly.

Meanwhile, in a separate pan, prepare the quinoa according to package directions.

Combine the chicken, quinoa, and goat cheese before stirring in 1 Tbs. of the fresh basil.

Pour 1/2 of the tomato sauce and the remaining basil in a glass baking dish just large enough to fit the 6 pepper halves. Fill each of the pepper halves with a heaping mound of the stuffing mixture and place into the baking dish. Drizzle the remaining tomato sauce over the top of the stuffed peppers, drizzle on another Tbs. of olive oil, and cover with aluminum foil. Bake at 400 degrees, covered, for 45 minutes. Remove the foil and bake for another 15-20 minutes, uncovered, until the tops of the peppers are lightly browned.

Enjoy!