Onion Chicken Quinoa Stuffed Peppers

This vibrant dish features tender chicken sautéed with caramelized onions, combined with fluffy quinoa and stuffed into sweet bell peppers. The blend of flavors is both comforting and satisfying, making it a perfect weeknight meal. It's a balanced option that’s high in protein and fiber, catering to those looking for a healthy yet delicious dinner.

Ingredients:

• 4 bell peppers (any color)
• 1 pound chicken breast, diced
• 1 medium onion, finely chopped
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup shredded cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium pot, bring the chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
3. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté until they are caramelized, about 8-10 minutes.
4. Add the diced chicken and garlic to the skillet. Season with smoked paprika, oregano, salt, and pepper. Cook until the chicken is fully cooked through, about 6-8 minutes.
5. Combine the cooked quinoa with the chicken and onion mixture, stirring until well incorporated.
6. Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the quinoa and chicken mixture.
7. Place the stuffed peppers upright in a baking dish. If using cheese, sprinkle it on top of each pepper.
8. Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes to brown the cheese, if using.
9. Garnish with fresh parsley before serving.