Quinoa Fried Rice with Roasted Chicken Stuffed Peppers
Prep: 15 minutes
Bake: 35 minutes • Serves: 4
2 large orange bell peppers, halved lengthwise and seeded
1 tablespoon sesame oil
3 tablespoons chopped white onion
1 garlic clove, minced
1-3/4 cups frozen mixed vegetables (carrots, green beans, corn and peas)
1 cup chopped roasted chicken
1-1/2 tablespoons less-sodium soy sauce
1/2teaspoon grated fresh ginger
4 large eggs
1 tablespoon sriracha chili sauce
1 green onion, thinly sliced
1.Preheat oven to 350°. Prepare quinoa as label directs.
2.Place peppers, cut side up, on rimmed baking pan. In large skillet, heat oil over medium-high heat. Add onion; cook 2 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring occasionally. Add frozen vegetables; cook 5 minutes, stirring occasionally. Remove from heat; stir in chicken, soy sauce, ginger and quinoa.
3.Fill peppers with quinoa mixture; bake 20 minutes or until peppers are tender. Crack 1 egg onto each pepper; bake 15 minutes or until egg whites are cooked through and yolks are slightly soft. Drizzle peppers with sriracha; sprinkle with green onion.
Approximate nutritional values per serving:
290 Calories, 14g Fat (3g Saturated), 217mg Cholesterol,
431mg Sodium, 19g Carbohydrates, 4g Fiber, 19g Protein