1 bell pepper
½ cup cooked quinoa
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⅔ cup chopped grilled chicken, seasoned with black pepper
⅛ cup finely chopped carrots
¼ cup chopped zucchini
1 light cheese stick, sliced (optional)
1 tablespoon dried cranberries
Heat oven to 200 degrees.
Cut the stem out of the pepper and remove the seeds; set aside.
In a medium bowl, mix the quinoa, chicken, carrots, zucchini, cheese and dried cranberries until well combined. Stuffing mixture into the pepper and bake 10-15 minutes, just to soften the pepper and warm the fillings.