Greek Chicken Stuffed Peppers with Feta & Quinoa

• portioner: 2 servings
• aktiv tid: 15 minutes
• total tid: 55 minutes

Ingredienser

2-3 large bell peppers, sliced in half vertically and seeds removed

1 onion (chopped)

2 cloves garlic (minced)

1-2 cups cooked chicken

1 15-oz can chickpeas

1 cup quinoa

1 cup canned fire-roasted diced tomatoes

1 tsp dried oregano

1/3 cup kalamata olives (chopped and pitted)

1/4 cup fresh parsley (chopped)

1 cup feta cheese

salt & pepper to taste

Vejledning

Cook quinoa according to package directions.

Meanwhile, cook onion and garlic over medium-high heat with a drizzle of olive oil until the onion is translucent.

Stir in chicken, chickpeas, and cooked quinoa. Add in canned tomatoes, oregano, olives, parsley, and salt & pepper to taste. Stir well to combine.

Stuff each pepper half with the filling mixture. Depending on how full you prefer the peppers, you can use 2 or 3 bell peppers here (4 or 6 pepper halves).

Arrange the stuffed peppers in a baking dish. Cover the top of the dish with foil and bake at 350 degrees F for about 40 minutes. Once the peppers are tender, remove from the oven and sprinkle with feta and additional parsley.