3-5 Bell peppers (your choice of colors)
1 1/2 cup of cooked quinoa
1/4 cup of tomato paste
1 lb of Ground Chicken
1 Tbsp of paprika
1 Tbsp of Mrs Dash garlic and herb seasoning blend
1 cup of no sodium Chicken stock
3-5 Tbsp of shredded fat free mozzarella or cheddar cheese
2 Tbsp of chopped cilantro
1/2 cup of chopped bell pepper
Heat a non stick skillet over medium high heat. Brown ground chicken breaking it up with a wooden spoon. Season with seasoning and paprika. Cook for three minutes longer.
Add tomato paste, chicken stock, quinoa and bell peppers. Stir to mix for about a minute. Lower heat and let it simmer until almost all liquid has evaporated.
While the chicken/quinoa mixture simmers, cut to tops of the peppers. Hollow out by removing seeds and veins.
Recipe adapted from