**EDIT** updated recipe! (I tried again and changed some things, and the husband agrees it’s WAY better!)
I’m on a quest for gluten free, low carb, low cal meals. That don’t taste like cardboard. Except cardboard would probably be high carb. Low carb could be compared to…what? Leaves? Grass? lol
Anyway, I stumbled upon a few variations of these (with gluten and the like lol), and experimented with making them my own. I have to say, I’m pleased at how they turned out! The hubs gave it a thumbs up, too!
I only made 6 servings, but the batch of filling I made would fill 12 half-peppers, so I’m going to just count for that. I put the rest in a container and plan to use it another night.
Nutrition facts (only approx values based on brands and quant. I used. Calculate your own for best accuracy):
Serving size: 1 half-pepper (12 servings per recipe)
Fat: 8.5 H
Carbs: 13 G
Protein: 13.5 G
5 large bell peppers (I used red), halved and seeded
2 cups prepared quinoa (my 1 cup unprepared made about 2 cups prepared)
1 tsp better than buillion chicken broth base (optional, I added it to the water I cooked the quinoa in for extra flavor)
2.5 cups shredded (cooked) chicken (I like the pre-cooked leftover rotisserie meat from Costco, but you can cook your own and shred it)
1/2 cup salsa (I used Costco salsa the second time and it turned out better)
3 tsp (or to taste) taco seasoning
2 cups shredded cheese, divided (I used the Mexican blend from Costco)
1/2 cup sour cream
15 cloves garlic, minced and sautéed
3 strips of bacon, cooked and cut into bits
1/4 c chopped jalapeños
2 tsp sriracha
Preheat oven to 350 degrees.
Place halved peppers on cookie sheet:
In a medium bowl, combine cooked quinoa, shredded chicken, salsa, taco seasoning, 1 cup shredded cheese, jalapeños, pepper, garlic salt, garlic, onion powder, sour cream, bacon, & sriracha.
Bake for approx. 20 minutes, and serve. I added some avocado with pepper, which complemented this dish perfectly: