Mediterranean Chicken and Quinoa Stuffed Peppers

Ingredients

• 2 large yellow bell peppers
• 2 large green bell peppers
• 1 lb chicken breast
• 1 cup quinoa
• 2 tbsp extra virgin olive oil
• 1 large shallot
• 1 tsp garlic paste
• 1 medium zucchini
• 1 medium carrot
• 0.25 cup parsley
• 1 tbsp fresh basil
• 1 tsp oregano
• 1 tsp dried thyme
• 0.5 tsp sea salt
• 0.25 tsp coarsely ground pepper
• 0.5 cup water
• 1 tbsp fresh chives

Instructions

1. 1Preheat oven to 375°F (190°C). Cook quinoa according to package directions. Prepare bell peppers by halving and removing seeds.
2. 2In a large skillet, heat olive oil over medium heat. Sauté shallot, garlic paste, courgette, and carrot until softened, about 5-7 minutes. Add diced chicken and cook until no longer pink.
3. 3Stir in cooked quinoa, parsley, basil, oregano, thyme, sea salt, and coarsely ground pepper. Add water and simmer briefly to combine flavors.
4. 4Fill each bell pepper half generously with the chicken and quinoa mixture. Place stuffed peppers in a baking dish.
5. 5Bake for 30-35 minutes, or until peppers are tender and filling is heated through. Garnish with fresh chives before serving.