Chicken & Quinoa Stuffed Peppers

• 5 Red Bell Peppers
• .5 tablespoons Coconut Oil
• 1 Onion
• 2 tablespoons Minced Garlic
• 1 pound Diced Chicken Breast
• 1 teaspoon Italian Seasoning
• .25 teaspoons Black Pepper
• .25 teaspoons Red Chili Flakes
• .25 cups Shredded Carrots
• 3 Campari Tomatoes
• 2 handfuls Chopped Baby Spinach
• .33 cups LowFat Cottage Cheese
• 1 cup Cooked Quinoa

1. Pre-Heat Oven at 400 degrees
2. Heat 1/2 TB Coconut Oil in a Saute Pan on a medium flame. Add 1 small Onion, Diced? and 2 TB Minced Garlic. ?Cook for 2-3 minutes?.
3. Then add ?1 lb Diced Chicken Breast, ?Italian Seasoning, ?Black Pepper & Red Pepper Flakes (optional)?.
4. Stir Occasionally and when Chicken is nearly cooked through, add 1/4 Cup Shredded Carrots?, 3 Chopped Campari (or 2 Plum) Tomatoes?. rnSaute for about 4-5 more minutes?.
5. Turn heat off and Stir in 2 Handfuls of Chopped Baby Spinach?, 1/3 Cup LowFat Cottage Cheese & 1 Cup Cooked Quinoa.
6. Cut off the tops of peppers, remove seeds and place in a deep pan. ?Fill Peppers with Chicken Mix and cover with foil?. rnBake for 20 minutes?.rnRemove Foil and turn oven up to broil for about 5 minutes (to crisp up the top of the filling)

red bell peppers, coconut oil, onion, garlic, chicken, italian seasoning, black pepper, red chili flakes, carrots, tomatoes, spinach, cottage cheese, quinoa

Taken from food52.com/recipes/23508-chicken-quinoa-stuffed-peppers (may not work)