Stuffed Bell Peppers
A recipe for stuffed bell peppers, which are packed with flavor and topped with a bit of spice to your liking.
Ingredients
- 1 lb. ground chicken
- 1 cup quinoa
- 1 grated red onion
- bell peppers (multi-colored)
- 1 cup finely chopped mushrooms
- 1-inch knob grated ginger root
- 4 minced garlic cloves
Spice Mixture
- 1 cinnamon stick
- 2 star anise pods
- 6 whole cloves
- 1/2 tsp coriander seeds
- 1/2 tsp fennel seeds
- 6 whole black peppercorn
Spicy Garlic Tomato Sauce
- tomato paste
- gluten-free soy sauce
- garlic chili paste
- sriracha
Instructions
- Cook the quinoa according to taste. For this recipe, I like to cook my quinoa with chicken broth. Also brown the ground chicken if you want a quicker cook time. You can cook these two items ahead of time, if you like.
- Pre-heat the oven to 350 degrees.
- Meanwhile, finely grate the red onion, one bell pepper, and ginger root. Grate these items directly into a bowl to capture all of the juices. Mince the garlic, and finely chop the mushrooms.
- Make the spice mixture and the sauce, set aside.
- Note: You don't have to make the spice blend like I did. You can find a 5-spice powder blend products at your local grocery store that will have these ingredients.
- Cook the onion, garlic, ginger, pepper, and mushroom for 2-3 minutes. Start with the onion, cook for about 30 seconds and then add the ginger and garlic. Cook for another 30 seconds to one minute, then add the peppers; cook down for another minute before adding the mushrooms.
- Once the chicken is browned and the quinoa is cooked, mix in a large bowl with the prepped ingredients, minus the sauce. When combined well, stuff the bell peppers and top with the sauce.
- Bake uncovered for 20-30 minutes until peppers are tender.
- Note: If you do not want to brown the ground chicken before combining, bake the peppers covered for 60-70 minutes.