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Quinoa & Chicken Stuffed Peppers

Because Healthy CAN Be Delicious

 

Well holy crap for a lack of posts on my part.  I do apologize for that, but it has been a busy start to my season with work.  I was only able to make it into a gym for the first time in 2 weeks yesterday.  Which, I have to add, felt fantastic.

Anywho, this one might seem like it is a little on the difficult side, but it’s actually pretty easy to pull off, and people will think you’re a fucking magician.

Let’s start with the chicken:

  • 3 4-oz Boneless Skinless Chicken Breasts
  • My Spice Rub

*If you can’t do this, you’re hopeless and should off yourself now*

  1. Season the chicken with just enough of the spice mix to give it a decent coating.  You’ll notice if it’s too much, trust me.
  2. Bake in a 350F oven for about 20 minutes, or until fully cooked.  This is very key, as Salmonella is not anything I wish on any one you.  I’ve gotten it, and although it is an awesome way to lose 30 pounds in 3 days, it WILL kill most of you.  So make sure your chicken is fully cooked.  If you have a calibrated meat thermometer, the chicken should come to at least 165F on the inside..
  3. Remove from oven, and cool.

Quinoa:

  • 1 Cup Quinoa
  • 2 Cups Water
  • 1 Pinch of Salt
  1.  Put water and salt in a pot.  You can substitute the water for broth, it’s entirely up to you.
  2. Bring to a boil and add quinoa.  Let simmer on medium heat for about 5 minutes, stirring every minute or so.
  3. Cover and let sit.  The cooking process will continue while this is going on.  Stir occasionally.

Bruschetta Mix & Stuffing:

  • 3 Roma Tomatoes, Diced
  • 1/2 Red Onion, Fine Diced
  • 6 Fresh Basil Leaves, Fine Chopped.  You can sub 2 TBSP of dried basil if you can’t get fresh.
  • 3 TBSP Parmesan Cheese (The real stuff, not that sand like shit.  That’s not really cheese)
  • 1 TBSP White Wine Vinegar.  You Can Sub Balsamic Vinegar If Desired
  • 3 TBSP Olive Oil
  • 1 Pinch Each of Kosher Salt and Cracked Black Pepper
  • 2 Yellow Peppers
  1. Dice all of the chicken breasts when cooled.  Mix with quinoa and set aside.
  2. Combine all bruschetta mix in a bowl. (Yep, that easy)
  3. Mix bruschetta with quinoa mixture.
  4.  Half the peppers from top to bottom (stem side is the top).  Clean out the core and seeds.
  5.  Stuff with quinoa mix.  You will probably have left over, which is fine.  It makes a great lunch, hot or cold!
  6. Bake in 350F oven for 15 minutes.
  • Total Fat: 11.5 g
  • Total Carbs: 29.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 18.5 g

It seems like a lot of work when reading it, but it’s actually quite easy.  And high in protein.  Give it a try.  The quinoa stuffing mix can be eaten by itself and doesn’t have to be stuffed into anything.

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