Kind-of-stuffed Red Peppers
2 red bell peppers
1/2 c quinoa
1 c chicken stock
1 chicken breast, chopped
1 c frozen broccoli, chopped
3 T tomato sauce
1 t cumin
1/2 t paprika
1/4 t coriander
1/2 c shredded cheese (since this dish had a tex-mex feel, I used a Mexican cheese blend)
Bring the quinoa and chicken stock to a boil, then simmer, covered, for about 10 minutes (according to your package directions). While the quinoa is cooking, get the rest of the stuffing mixture going.
In a large saute pan, heat some vegetable oil and add the chopped chicken and broccoli. This will cook very quickly, in about 4-5 minutes.
When the quinoa is done, add it to the saute pan with the chicken and broccoli. Add the spices, some salt and pepper, and the tomato sauce, stirring to mix it all together. Pull the pan off the heat.
The reason I made these only 'kind-of-stuffed' peppers was because my peppers were sort of weirdly shaped...so I just cut them in half lengthwise, laid them out on my toaster oven pan (covered in foil for easy clean-up) and loaded the stuffing onto the four pepper pieces open-faced. You can absolutely stuff them normally if your peppers are appropriate for doing so Then, sprinkle the cheese on top of each pepper, and bake for about 10 minutes until the cheese is melted and the peppers have cooked enough.