Tuesday, April 14, 2015

Meal Prep: Quinoa-Stuffed Bell Peppers w/ Slow Cooker Chicken

As I mentioned here, since I am on business travel this week, I did not food prep this Sunday like usual. However, I did make these back in November and they were so, so yummy that I'm excited to share them here.
I'm a big vegetable lover. I have always found them completely appealing with their crunchy, natural goodness. Yum, yum - no extras needed but what an amplified taste when there are some. And if there's any vegetable that's as good to eat raw as it is cooked, it's definitely a bell pepper. So when I started seeing them filled to the brim with grains, nuts, beans & meat on the internets, I decided to find a way to incorporate my own version into our lunch prep sooner than later.

I started by reading this recipe and then altered it for my own version (below).

For the Stuffed Peppers:
 (8) Bell Peppers*
(*you can use however many you want obviously. I made 8 for Mon-Thurs lunches for 2)
Chick Peas
Yelllow, green Onions
Savory seasoning
Feta Cheese
Olive Oil

Preheat Oven to 350 degrees.

Wash, cut & prep the bell peppers by lopping off their tops & pulling out all their insides (like in a horror movie).

Apply non-stick cooking spray to a baking dish.

Place the prepped bell peppers in baking dish w/ a little olive oil drizzle and put in oven for 15 minutes. 

Meanwhile, prepare quinoa and then throw into sauce pan with a little bit of olive oil. Add-in chick peas, diced yellow & green onions and mix together with seasonings (I mixed in chili pepper, pepper, salt & red pepper flakes). Blend together until it's a beautiful little saturated mix.

Then remove baking dish from oven with warm bell peppers & spoon quinoa mixture into the bell pepper 'cups'. Then place back in the oven for fifteen to twenty minutes.

When done, remove from oven and top with feta cheese.
^For the record: I am against paper plates for every day use. But I made these the weekend after Halloween and we had a few left over from a party so I used them as resting dishes.

For the Slow-Cooker Chicken
(4) Chicken Breasts
diced Onions
diced Bell Pepper
Mexican sauces (I used Cholula & Tapatio)
Juice of a lemon

Throw all ingredients into slow cooker and cook on low for sevenish hours or high for three to four. Remove and call yourself a GD chef.

For our lunches: 
Since these meal preps are always for our office lunches, I made to-go containers thereafter with a scoop of the slow-cooker chicken & one bell pepper.  

When eaten together at the office, I dished into one bowl and savagely ate both together. What resulted was a juicy, succulent little vibe that made for one tasty little dish.
Snacks this week included carrots & edamame, almonds & bananas.

And of course greek yogurt with cinnamon & berries.
So now that I've made the bell peppers myself, I can't wait to do it again. I realize that you can really add anything and remix them however you choose. I'm sure this sounds like normal information to most of you, but since I've really only been cooking for two years- I am quite astonished by this revelation. The options are always endless, aren't they?

To adventures in eating!


Pat Hatt said...

They sound pretty easy to do and very good for one too

Jax said...

Omg so yum!!!! It took me a minute to decode GD. Lol I realllyyy am making this one. I just might sub mozzarella and parmesan for feta cheese.

SMD @ lifeaccordingtosteph said...

They look great! I used a quinoa/mushroom/onion mix the last time I did stuffed peppers. Delicious!

Gracey Williams said...

Oh my good greek yogurt with cinnamon and berries. Holy crap that sounds amazing I know what I'm getting next time I go to the store!

Breakfast at Gracey's

Unknown said...

I'm constantly debating with people over weather cooking is an art or a science. Some people collect recipes and don't like the food to be cooked any other way. I'm more of an artist - I'll be making something and think "What if I added chili and peanut butter to this?"