ASIAN STUFFED PEPPERS WITH QUINOA AND CHICKEN
SERVES 4 • PREP TIME: 15 MIN • COOK TIME: 20 MIN
calories per serving: 434
Fat 15 g • Cholesterol 47 mg • Sodium 735 mg • Carbohydrates 52 g • Fiber 6 g • Sugar 5 g • Protein 24 g
INGREDIENTS
1/2 cup – no salt added chicken broth
1/2 cup – hoisin sauce
2 tbsp – rice wine vinegar
1 tsp – cornstarch
1 tbsp – low sodium soy sauce
3/4 cup – frozen shelled edamame (thawed)
5 – Ontario greenhouse peppers (red, yellow and orange)
2 tbsp – green onions (finely chopped)
2 tbsp – toasted sesame seeds
Sriracha hot sauce
2 cups – cooked quinoa
2 tbsp – oil (divided)
1/2 lb – lean ground chicken
1/4 tsp – salt
1/4 tsp – freshly ground pepper
1/2 – onion (finely chopped)
2 cups – mushrooms (sliced)
2 cups – green cabbage (finely shredded)
2 cloves – garlic (chopped)
1 tbsp – garlic (minced)
DIRECTIONS
Preheat oven to 400°F. Drizzle large baking dish (9 x 13-inch) with 1 tbsp oil; set aside. 1 red pepper and halve and seed remaining 4 peppers; set aside.
Meanwhile, heat remaining oil in large skillet set over medium-high heat. Add ground chicken and season with salt and pepper. Break up meat with back of a spoon. Cook, stirring occasionally, for 5 minutes or until meat is browned.
Add onions, mushrooms, chopped red pepper, cabbage, garlic and ginger. Cook, stirring occasionally, for 5 to 7 minutes or until mushrooms are golden brown. Add chicken broth, hoisin sauce and vinegar. Cook. stirring occasionally, for 3 to 5 minutes or until most of the liquid has evaporated. Whisk soy sauce with cornstarch. Stir into pan; bring to a boil. Boil for 1 minute or until thick.
Remove from heat. Stir in quinoa and edamame until combined. Spoon evenly into pepper halves. Place in prepared baking dish.
Bake, covered, for 15 to 20 minutes or until peppers soften, filling is hot. Sprinkle with green onion and sesame seeds.