I have been meal prepping a lot to start this new year, not only to eat healthier, but to also save time! Not to mention, LESS DISHES! Who doesn’t love that? This is one of my go-to recipes that I cannot get enough of!
4 Bell peppers
1.5 lbs chicken, cut into 1/4 to 1/2 inch pieces
1.5 TBS canola oil
1 cup quinoa
1 3/4 cups low sodium chicken broth
2 TBS tomato paste
4 TBS Shredded mozzarella
Seasonings of your choice; I used paprika, garlic powder, salt, and black pepper. You could give it a more Italian taste with basil and oregano or simply using an Italian seasoning mix
Preheat oven to 350. Prepare the Bell peppers by cutting off the tops and cleaning out the seeds. Cut the top area of the Bell peppers that are good to eat (around the stem) into small pieces of about 1/4 inch. Cook quinoa with chicken broth according to directions on the quinoa package. When done, mix in tomato paste and set aside. Boil your 4 Bell peppers in a large pot for about 5 minutes. Pour water out of the Bell peppers and place them in a baking pan. Heat canola oil in a skillet on medium high heat and add chicken breast pieces. Season chicken to taste and cook until no pink remains by flipping and stirring chicken constantly. Add your Bell pepper pieces to the skillet with the chicken and cook for about 3 minutes more. Drain skillet and mix the chicken and Bell pepper pieces with the quinoa. Fill the Bell peppers with this mixture. Top each stuffed Bell pepper with 1 TBS shredded mozzarella. Bake in oven for 15-20 minutes or until mozzarella is completely melted. Enjoy!