Healthy stuffed pointed peppers with quinoa, chicken and mushrooms
Ingredients
150 g quinoa
4 large pointed peppers
300 g chicken breast, in small cubes
1 outing
1 clove of garlic
1 tsp tomato puree
100 g feta
Bunch of fresh coriander
150 gr mushrooms
10 g almond shavings
Pepper and salt
1 teaspoon paprika powder
½ tbsp olive oil
1 chicken stock cube
Necessities
Baking tray or large baking dish
Preparation
Heat the oven to 200 degrees. Rinse the quinoa under cold water and drain in a fine sieve or clean tea towel. Bring a pan with a large amount of water to the boil. Dissolve the stock block and add the quinoa. Boil for about 10 minutes (or according to the package) and then drain.
Meanwhile, cut the pointed peppers in half lengthwise and remove the seeds. Place them on a (lined) baking tray and put them in the oven for 15 minutes so they can precook. Chop the onion and fry it for 3 minutes with the finely chopped garlic in a little bit of olive oil. Add the chicken cubes and fry for about 5 minutes. Cut the mushrooms into pieces. Remove the chicken from the pan and fry the mushrooms for about 4 minutes.
Then add the chicken again and season with salt, pepper and paprika. Stir in the tomato paste until well distributed. Stir in the quinoa and half of the coarsely chopped coriander. Divide the mixture over the pointed peppers. Cut the feta into small cubes and place on top of the stuffed peppers. Finally, sprinkle with a little almond shavings. Place the stuffed peppers in the oven for 15 minutes. Sprinkle with the rest of the coriander before serving.
Source: Leukerecepten by leukerecepten-nl.
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