Stuffed Bell Pepper

1 bell pepper

½ cup cooked quinoa

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.

Serves one.