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Spinach & Quinoa Stuffed Bell Peppers
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week -
2 generous servings

2/3 cup chicken broth  
1/3 cup uncooked quinoa, rinsed  
8 ounces ground or finely chopped chicken breast  
1 clove garlic, minced  
1/2 cup minced onion  
1 cup chopped fresh spinach, rinsed 
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup sour cream
1/3 cup shredded sharp Cheddar cheese
2 red, green or yellow bell peppers, cut in half lengthwise and seeded 
1/4 cup shredded Parmesan cheese  
 
Preheat oven to 350 degrees. Heat broth and quinoa in a saucepan and bring to a boil. Reduce the heat and cover. Cook for another 12 minutes or until the quinoa is tender. Cook the chicken, garlic and onion in a non-stick skillet over medium-high heat until the chicken is cooked through, stirring often to cook evenly. Stir in the spinach, thyme, salt, pepper, sour cream, cooked quinoa and Cheddar cheese. Place the pepper halves into a 8" X 8" baking dish. Spoon the chicken mixture into the pepper halves. Bake for 30 minutes or until hot. Sprinkle Parmesan cheese over top of each peppers and return to oven for a few more minutes or until the cheese melts.

You can leave out the chicken or substitute beef, shrimp or sausage.

This recipe is shared June 5-9, 2017
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR,and AM 1320 WNGO
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
Scroll down to Ro's Recipes...

Published 09:30 PM, Sunday Jun. 04, 2017
Updated 09:42 PM, Sunday Jun. 04, 2017

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