4 Serves
91 Mins
Preheat your oven to 190°C and prepare the bell peppers by cutting off the tops and removing the seeds and membranes.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
33 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
287 mg / 1,250 mgPotassium
387 mg / 4,700 mgSodium
382 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
In a mixing bowl, combine the cooked chicken, quinoa, salt, black pepper, and mixed herbs to create the stuffing mixture.
Heat olive oil in a frying pan over medium heat and sear the chicken mixture briefly to develop flavor.
Stuff the prepared bell peppers with the chicken and quinoa mixture and place them into a baking pan.
Bake the stuffed peppers in the preheated oven for 20 to 25 minutes until the peppers are tender.
Remove from the oven and allow the stuffed peppers to rest for 5 minutes before serving.
5
g25
g2
g
