Mediterranean Style Unstuffed Peppers
Overview
Prep Time: 20 min • Cook Time: 40
Total Time: 1 hr
Makes 6-8 servings
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what you’ll need:
1lb ground chicken
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small yellow onion, chopped
1 small eggplant, cubed
1 tbsp minced garlic
1 cup quinoa (uncooked)
Feta cheese (6 oz container)
2 tbsp tomato paste
3 cups chicken stock
2 tsp oregano
1 tsp thyme
1 tsp salt
1 tsp pepper
1 tbsp olive oil
Freshly chopped parsley (for garnish)
Instructions:
Preheat a large oven-safe pot to medium heat.
Add the olive oil and once hot, add the ground chicken. Cook for about 5-7 minutes until the chicken is cooked through.
Meanwhile, chop up all the veggies.
Once the chicken is cooked add the minced garlic, onion, eggplant, and peppers. Mix well and saute for about 5 minutes until the veggies soften.
Next, mix in the tomato paste, chicken stock, seasonings, and uncooked quinoa.
Cover and bring to a boil. Once boiling turn the temperature down to low and simmer for about 15-20 minutes until the quinoa is cooked.
While the quinoa is cooking, preheat the oven to 400 degrees
Once the quinoa is done top with the feta cheese and place in the oven for about 10 minutes until the feta cheese has melted.
Serve immediately with some freshly chopped parsley and enjoy!
