Chicken and Quinoa Stuffed Red Peppers (What to do with left overs)

by tgiffitness on August 29, 2012

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I love left overs! But they are always best when you are able to use them to make a completely different meal. Nothing goes to waste, and you don’t have to eat the same thing over and over again! (Not that I wouldn’t eat Roasted Red Pepper and Tomato Soup everyday!)

Here is what I did with our left over soup:

Chicken & Quinoa Stuffed Peppers

Ingredients:Red Peppers

Other Options:

  • Spinach
  • Diced Peppers
  • Diced Onions
  • Anything you desire :)

Directions:Stuffing the Peppers

  • Preheat oven to 400 degrees F
  • Line a loaf pan with tinfoil
  • Wash and remove the stems and seeds from 4 red peppers
  • Place the peppers in the pan, make sure each pepper is held upright – Set aside
  • Heat a frying pan on medium heat
  • Add the olive oil and chicken to the pan and cook for approx. 5 minutes
  • When the chicken is almost cooked add the diced mushrooms and cook for approx. 2 minutes
  • Pour your left over soup over the chicken and mushrooms
  • Add just enough quinoa to the pan to give your mixture a thick consistency
  • When everything is good and warm, use a spoon to scoop the quinoa and chicken mixture into each pepper (make sure they are not overflowing)
  • Place the loaf pan in the oven and cook for 10 minutes, rotate each pepper 180 degrees and cook for another 10 minutes
  • Remove the cooked peppers from the oven, sprinkle with a small amount of grated cheese and let cool for 5 minutes

Enjoy!

Cooked Stuffed Peppers

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