Stuffed Peppers with Chicken and Quinoa
Recipe from The Candida Free Cookbook: 125 Recipes to Beat Candida and Live Yeast Free.
Makes 4 Servings
1/4 cup uncooked quinoa, rinsed
3 tablespoons olive oil, divided
1 large onion, finely chopped
3 gloves garlic, minced
1 tomato, chopped
1/2 pound chicken breast, chopped
1 egg, lightly beaten
1 tablespoon dried basil
1 tablespoon dried parsley
Sea salt, black pepper, and cayenne to taste
2 red bell peppers, halved lengthwise
1. Preheat oven to 350 F. Cook the quinoa as directed.
2. Heat 1 tablespoon olive oil in a large, deep skillet. Add onion and garlic to pan and saute until translucent.
3. Add tomato and cook for 2 minutes more. Add the meat to the pan and cook until cooked through.
4. Combine all the ingredients except the red bell peppers and pack the mixture into the bell pepper halves. Bake for 30 minutes, or until peppers are tender.