This recipe is inspired by our efforts to support children in cooking efforts when they are no longer in our houses. They are studding away and some basic cooking skills with quick and easy meals are welcomed.
Here is our best choice – fresh, flavorful, and need just 20 minutes to make. It’s a flavorful, yet clean combination.
For these peppers we keep things simple. You start by halving the bell peppers and cooking them in a baking dish until just becoming tender, about 20 minutes. While they cook, in a large skillet brown the ground chicken, then combine with artichokes, tomatoes, quinoa, lemon and garlic.
When you’re ready, stuff each halve with filling. Top with cheese — feta or mozzarella — then bake until hot and melty. Feel free to stir cheese into the filling once everything’s cooked.
The recipe asks for cooked quinoa: 1/4 cup dry quinoa + 1/2 cup water will yield the 1/2 cup cooked quinoa you need for this recipe – prepare as directed on quinoa instructions.
This recipe is for 2 servings – for dinner and for the Lunchbox. Just portioned for students needs.
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