Directions
- Preheat oven to 375.
- Inside a large skillet, heat oil over medium heat. Add onions and prepare 2-3 minutes until translucent.
- Add poultry and brown - splitting up clumps and stirring until cooked through (it'll turn greyish white-colored).
- Add zucchini, curry powder, no-calorie sweetener, cloves, garlic clove powder and pepper. Stir and prepare 2-3 minutes more. Remove from heat.
- Stir in chicken broth, quinoa, and cilantro until well mixed. Spoon ° of mixture directly into each bell pepper. Place peppers within an 8x8 baking dish, standing. Add enough water to pay for the foot of the baking dish about 1/8 inch deep.
- Bake 25-half an hour in preheated oven until peppers are tender and mixture is heated through.
Additional Tips
Meal 1 stuffed pepper
Leftover ingredients?
Look for the component below and employ the rest of the amount in individuals recipes!
Dietary Info
Dietary Analysis Per serving Calories Per Serving 436 Total Fat 9.2 g Saturated Fats 1.1 g Trans Fat . g Polyunsaturated Fat 2.6 g Monounsaturated Fat 3.5 g Cholesterol 45 mg Sodium 93 mg Carbohydrates 51 g Fiber 8 g Sugars 9 g Protein 40 g Nutritional Exchanges
2 vegetable, 3 starch, 3 lean meat
Recipe ° 2016 American Heart Association. This recipe is introduced for you through the American Heart Association's Simple Cooking with Heart ° Program. For additional simple, fast and affordable recipes, visit heart.org/simplecooking .