Stuffed Peppers with Paprika-Infused Quinoa, Chicken and Kale

Name: Stuffed Peppers with Paprika-Infused Quinoa, Chicken and Kale
Prep time: 10 min
Cook time: 1 h 5 min
Yield: 6
Ingredients: 6 assorted sweet bell peppers (red, orange or yellow); 2 cups (500 ml) Chicken Cooking Stock divided; 1/2 cup (125 ml) quinoa; 2 tbsps (30 ml) olive oil; 4 cups (1 liter) baby kale coarsely chopped; 1 onion finely chopped; 2 cloves garlic minced; 3 cups (750 ml) shredded cooked chicken; 3 tsps (15 ml) paprika (mccormick ) divided; 1 cumin ground (mccormick ); 1/2 garlic powder (mccormick ); 1 sea salt grinder (club house) divided; 3/4 cup (175 ml) panko bread crumbs; 2 tbsps (30 ml) melted butter; 2 tbsps (30 ml) chopped fresh parsley

These brightly-coloured peppers are packed with robust flavour thanks to cumin, paprika, garlic and salt. Stuffed with a filling mixture of quinoa and chicken, they’re great as a main dish or side. Make it vegetarian by skipping the chicken.

10 min

PREP TIME

1h 5 min

COOK TIME

320

CALORIES

INGREDIENTS

SERVINGS: 6