Mediterranean Style Unstuffed Peppers
9 steps
Prep:20minCook:40min
Updated at: Tue, 27 Feb 2024 05:16:25 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories385.8 kcal (19%)
Total Fat18 g (26%)
Carbs31.4 g (12%)
Sugars5.6 g (6%)
Protein25.5 g (51%)
Sodium934.8 mg (47%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 lbground chicken
1red bell pepper
chopped
1yellow bell pepper
chopped
1yellow onion
small, chopped
1eggplant
small, cubed
1 Tbspminced garlic
1 cupquinoa
uncooked
6 ozFeta cheese
container
2 Tbsptomato paste
3 cupschicken stock
2 tsporegano
1 tspthyme
1 tspsalt
1 tsppepper
1 Tbspolive oil
parsley
freshly chopped, for garnish
Instructions
Step 1
Preheat a large oven-safe pot to medium heat.
Step 2
Add the olive oil and once hot, add the ground chicken. Cook for about 5-7 minutes until the chicken is cooked through.
Step 3
Meanwhile, chop up all the veggies.
Step 4
Once the chicken is cooked add the minced garlic, onion, eggplant, and peppers. Mix well and saute for about 5 minutes until the veggies soften.
Step 5
Next, mix in the tomato paste, chicken stock, seasonings, and uncooked quinoa.
Step 6
Cover and bring to a boil. Once boiling turn the temperature down to low and simmer for about 15-20 minutes until the quinoa is cooked.
Step 7
While the quinoa is cooking, preheat the oven to 400 degrees
Step 8
Once the quinoa is done top with the feta cheese and place in the oven for about 10 minutes until the feta cheese has melted.
Step 9
Serve immediately with some freshly chopped parsley and enjoy!
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