Enchilada Chicken & Quinoa Stuffed Bell Peppers

• 1 pound Lean Ground Chicken Or Turkey
• 1 cup Cooked Quinoa
• 2 whole Egg Whites
• 1/2 whole White Onion, Diced
• 1/2 cups Cilantro, Chopped Plus More For Garnish
• 1 teaspoon Garlic Powder
• 2 teaspoons Cumin
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 3 whole Bell Peppers, Cut In Half
• 1 can (10 Oz. Size) Red Enchilada Sauce, Divided
• 1/2 cups Reduced Fat Colby Jack Cheese
• Sour Cream, To Serve (optional)

1. 1.Preheat oven to 375 degrees F. In a large bowl combine chicken, quinoa, egg whites, onion, cilantro, garlic powder, cumin, salt, pepper, and 1/2 cup enchilada sauce; mix well.
2. 2.
3. Stuff mixture into each pepper half.
4. Top pepper with 1 tablespoon of enchilada sauce and 1 tablespoon of cheese.
5. Bake for 45 minutes.
6. 3.
7. Garnish with more cilantro, cheese, and enchilada sauce if desired.
8. Delicious served with sour cream.
9. Recipe inspired from Oxygen magazine.

ground chicken, quinoa, egg whites, white onion, cilantro, garlic, cumin, salt, black pepper, bell peppers, red enchilada sauce, cheese, sour cream

Taken from tastykitchen.com/recipes/main-courses/enchilada-chicken-quinoa-stuffed-bell-peppers/ (may not work)