What's for dinner, Honey? Stuffed Peppers? wOOt!

My husband bakes the best chicken, but with just two of us, we end up with leftovers -- which is perfect for the next night's meal. Tonight, I stuffed red peppers with the chicken, the extra quinoa I cooked yesterday, and the veggie odds and ends I found in the crisper drawer. I'm in the mood for an easy and tasty meal. The icing on the cake is that tonight's leftovers will be a perfect lunch tomorrow. And so it goes.

Stuffed Red Peppers

Ingredients

• 2 c. cooked quinoa
• 2 c. cooked, cubed chicken
• 1 big carrot, peeled and diced
• 1 med. red onion, diced
• 2 T. sundried tomatoes (in oil)
• 2-3 cloves garlic, minced
• 1 c. sliced mushrooms
• 1 jalapeno, seeded and minced
• 1 c. grated cheese (colby, jack, cheddar or feta)
• handful of fresh cilantro, rough chopped
• 3 BIG red peppers, halved and seeded

Directions

1. Preheat the oven to 375 degrees.
2. Lightly coat a large baking dish with oil.
3. Cut the red peppers in half lengthwise, seed and set aside.
4. Sautee the other veggies until opaque and slightly tender.
5. In a large enough mixing bowl, add the chicken, quinoa and veggies. Add the cilantro & cheese and mix until the ingredients are combined.
6. Generously stuff the peppers and set on a plate.
7. Sprinkle the leftover stuffing on the bottom of the baking dish as a bed for the peppers.
8. Situate the peppers. Cover with foil.
9. Bake for 45 minutes or until the red peppers are tender.

Optional: Top with more grated cheese and bake uncovered until cheese is golden brown. Mangia!