5 skinless chicken thighs
1/2 cup cooked Quinoa
1/2 lb. Mushroom buttons
1 1/2 Roma tomatoes
2 Bell Peppers (any color)
1 small bunch of fresh Baby Spinach
1 tsp. Cumin
1/2 tsp. dry Garlic Powder
1/2 tsp. ground Chili Powder
8 slices Colby Jack deli cheese
1 10oz. can green Enchilada Sauce
1/2 cup grated Parmesan cheese (reserve 1 tbsp. for garnish)
Preheat oven to 425F degrees.
Pour 1 tbsp. Olive oil into an 8" skillet or medium size oven proof pan.
I bought the Bell Peppers because I was in the mood for Stuffed Bell Peppers, just wasn't sure how I was going to make them. There's nothing wrong with the original recipe, with tomato sauce, ground meat and rice. BUT, I'm staying away from pastas and rice as much as I can and that's when I googled "chicken stuffed bell peppers". After looking at several recipes, this is what I came up with, mainly because that's what I had. I absolutely love the aroma of Bell Peppers cooking, it just smells so wonderful to me.
I'm not crazy about ground chicken or turkey. Cooking and chopping my own chicken meat was the way to go, just makes it tastier and flavorful in my opinion. The Quinoa took the place of rice (shhhh! don't tell my meat and potatoes man). I never dreamed of stuffing and giving a Bell Pepper a TexMex flavor. Who would of thought?
Have a great week and savor every minute!