WINTER COMFORT: Indian Stuffed Peppers
I’m a big fan of stuffed vegetables so this healthy winter recipe is perfect and a quick and easy meal option that will warm you on a winters night.
You can easily swap the ground chicken for tofu or lentils for an iron and protein packed vegetarian alternative!
This revised recipe was made to include more complex carbs and protein than the original, but just because it’s a healthy version doesn’t mean it’s lacking in flavor!
INDIAN STUFFED PEPPERS
½ cup quinoa
1 1/4 cup of chicken or vegetable stock
1 lb minced chicken
1 can tomato sauce
4 large or 6 small/medium green peppers
1 can chick peas (drained and rinsed)
1 onion chopped
3 cloves garlic minced
1 tbs curry powder
1 tsp cumin
½ tsp turmeric
1 tsp coriander
½ tsp cayenne
1 tsp. garam masala
salt to taste
Preheat oven to 180. In a small pot combine quinoa and stock- cook until it comes to a boil, then cover and turn down to simmer for 20 minutes or until the stock is absorbed and the quinoa is cooked. In a sauce pan, saute together the garlic and onion- about 5 minutes, then add in the minced chicken. Cook until it is no longer pink then stir in spices, chick peas and quinoa (and if you like a little sweetness in your Indian food, add in 1/4 cup of raisins). Pour half of the can of tomato sauce in with the spices. Adjust spices to taste.
Cut off the tops of the green pepper and hull out the seeds and white parts on the insides then stuff with the meat/quinoa mixture. Place the stuffed green peppers in a pan. Mix an additional tsp of curry powder and a dash of garam masala in the remaining tomato sauce and pour it around the base of the green peppers. If the tomato sauce looks a little thick, thin it out with a little bit of water.
Cover the green peppers with foil and bake in the oven for 30 minutes or until the green peppers are cooked. Once cooked, garnish with a dollop of plain nonfat yogurt.