Untitled from Gina Aliotti on Vimeo.
INGREDIENTS:
-1 1/2 cup cooked quinoa
-1/4 cup sweet white onion, diced
-1/4 cup asparagus, diced
-1/4 cup celery, diced
-1 roma tomato, diced
-1/2 cup mushrooms, diced
-1/4 cup chickpeas (Cumin & Chili Chickpeas)
-8 oz cooked chicken breast, diced
-2 tbsp Extra Virgin Olive Oil
-4 cloves garlic, minced
-2 whole red bell peppers, topped off and de-seeded
-1/4 cup shredded mozzarella cheese (optional)
** IF YOU ARE NOT USING SEASONED CHICKPEAS, USE 1/4 CUP CANNED GARBANZO BEANS AND ADD TOUCH OF CHILI POWDER.
DIRECTIONS:
-Preheat oven at 350 degrees.
-Cut off tops of bell peppers, remove seeds and place in cooking dish.
-Add all ingredients to big mixing bowl and toss generously so all olive oil is mixed together.
-Stuff bell peppers until completely full.
-If you are using cheese, top off bell pepper with shredded cheese.
-Bake for 15-20 minutes until pepper is soft and cheese is melted, if you are using cheese.
-Remove from oven and serve!
Add side of quinoa salad or save leftovers for later!
ENJOY!!
