Chicken & Quinoa Stuffed Bell Peppers

Last night I felt like I creating something more glamorous than my usual, but delicious, chicken and veggie stir-fry. So I got a little creative and decided to take my Mexican stir fry recipe and through it into halved bell peppers! We all LOVED IT!!! Thought I’d share this fun healthy recipe with you so you can try it at home this week! Let me know what you think!

Chicken and Quinoa Stuffed Bell Peppers Healthy Recipe

Chicken & Quinoa Stuffed Bell Peppers

Let’s get cooking!

1. Cut Bell Peppers in half (one per person), and roast them for 15-20 minutes in the oven with a drizzle of olive oil and pepper or seasonings of choice.

2. Create the stir Fry- I mix and grill up the veggies in a wok first (onions, mushrooms, corn, black beans, leeks, zucchini, spinach, and garlic) with a spoonful of Trader Joe’s Enchilada Sauce!

3. Then add quinoa or brown Rice or and chicken chunks or ground turkey to the wok and mix it all together.

4. Spoon stir fry into 1/2 roster bell pepper, sprinkle with a little cheese, toss back into the oven for 15-20 mins at 350 degrees and BOOM, you are ready to ENJOY!

5. You can add a slice of avocado or salsa on top when plated, just as a little extra bonus!

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Healthy Breakfast Coconut Quinoa

My new go-to breakfast after the Ultimate Reset Cleanse!! Absolutely delicious and packed with nutrition to get you through the morning feeling great!

Healthy Breakfast Coconut Quinoa Recipe

Healthy Breakfast Coconut Quinoa

1/2 cup uncooked quinoa
1 cup light coconut milk
1 tablespoon coconut oil
2 large apples (cored and cut in ¼-inch thick slices, skin left on)
1 ½ teaspoons ground cinnamon
¼ teaspoon nutmeg
2 tablespoons water
1 tablespoon real maple syrup
1 ounce pecans (about 20 halves), finely chopped

In a small pot, combine the quinoa and coconut milk. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the quinoa has absorbed the coconut milk, about 15 minutes. Pay attention as the quinoa is done cooking and stir more frequently to prevent burning.

Meanwhile, in a large nonstick skillet, heat the coconut oil over medium-high heat. Add the apple slices and cinnamon and toss to coat the apples in the cinnamon and oil. Add the water and cook, stirring frequently, until the apples are tender and golden, about 5 minutes. Remove the pan from heat and stir in the maple syrup.

To serve, spoon about 1/2 cup of quinoa into 4 bowls. Divide the cinnamon-maple apples among the bowls and sprinkle the top of each with 1 tablespoon of chopped pecans.

Nutrition Information (per serving):
Calories: 275
Total Fat: 14g
Total Carbs: 36g (Fiber 5g)
Protein: 4g