Tuesday, August 11, 2015

Chicken Stuffed Peppers- Two Ways

As a parent you're always trying to stuff something into food for your kids to eat it.  Disguising muffins as cupcakes but packing them with carrots and zucchini.  Adding flaxseed to oatmeal. Blending up extra veggies into a pizza sauce or even making cauliflower nuggets!  All things I've tried and have been successful with when it comes to what my kids eat!  Fortunately I have kids who love their veggies but we're hard up to get them to eat proteins.  So shredded chicken stuffed into these peppers was a hit for us!  I love them with quinoa, my husband is a brown rice fan.  The girls ate both :)   This recipe calls for quinoa but  you can easily substitute for brown rice.  I made half and half and used Trader Joe's Basmati brown rice and they turned out excellent!

For the chicken, I cooked mine in the crock-pot because I find that it shreds a little easier but you can use baked, grilled, or even a rotisserie if it works better for you!

clean eating, stuffed peppers, healthy dinners, easy meals, crock pot dinners, 21 day fix recipes, quinoa, baked chicken, one dish dinners, fixate recipes, salsa, chicken, peppers,

Ingredients: 

2-3 medium chicken breasts, cooked and shredded  (for this recipe, I cooked 3 chicken breasts on low in the crock pot for 4-5 hours with the seasonings, garlic & onion)
2 tsp cumin
2 tsp chili powder
2 tbsp chopped red onion
3 cloves of garlic, finely diced
Sea salt & black pepper to taste
1 c corn
1 c cooked quinoa (I use Trader Joe's organic white quinoa- multicolored is a great choice too)
3/4 c salsa (organic Jack's natural salsa from Costco is what I use)
2-3 medium bell peppers, sliced in half
2 tsp EVOO
1/4 c low fat shredded Mexican cheese

Instructions:

Cook chicken, seasonings, onion and garlic in a crock pot on low for 4-5 hours.  Shred chicken. 
Slice peppers in half, drizzle with EVOO and bake sliced-side down in a shallow baking dish for 20 minutes at 350*.  
In a large bowl, combine chicken, quinoa, corn, salsa and mix well.  Fill peppers by heaping spoonfuls (about 3/4-1 c of mixture depending on the size of your peppers).  Top with 1 tbsp shredded cheese on each pepper.  Bake again at 350* for 15 minutes.  Let cool for 10 minutes.  Serve and enjoy!    


For 21 Day Fix Users: 

1 stuffed pepper :
1 green 1 yellow 1/4 purple 1/2 blue 1 red 

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