Stuffed Red Pepper

This Red Pepper is stuffed with Quinoa, Chicken and Spinach. You can do so many vairiations with this, like using rice instead of quinua, or adding different veggies, or a different sauce.

2 Chicken Breast with Bone
4 Red Bell Peppers
1 cup quinoa
1 teaspoon chili powder
1/2 teaspoon cumin
2 cups chicken stock
1/2 bag spinach
1/2 cup dried cranberries

Creamy Roasted Tomatillo Sauce (recipe is already on my blog)

Heat oven to 400 degrees.  Put chicken breast on cookie sheet. Drizzle with oil and season with salt and pepper. Roast until done, 30 to 40 minutes depending on size. Let rest.

If you are also making the roasted tomatillo sauce, get the veggies ready and roast them in the oven with the chicken.

Mean while, make the quinoa by putting 1 cup quinoa in a pan with 2 cups chicken stock. Add in the cumin and chili powder. Bring to a boil, then cover and turn down and simmer about 15 minutes or until done.

When the quinoa is done, add in the spinach and mix well. The hot quinoa will wilt the spinach.  Dice the chicken and add it along with cranberries, nuts, or anything else you want to add into the cooked quinoa.

Cut the tops off of the red peppers and fill them with the quinoa mixture.  Top stuffed peppers with the creamy roasted tomatillo sauce and put in the oven on 350 until the top is bubbly and golden.

There are endless vaiations you can do with this idea....a roasted red pepper sauce would be good too!