Title: Stuffed Bell Peppers with Chicken and Quinoa
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients:
4 large bell peppers (any color)
1 pound ground chicken
1 cup cooked quinoa (optional, for lower carb, reduce or omit)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup spinach, chopped
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper to taste
1 tablespoon olive oil
1 cup diced tomatoes (canned, no added sugar)
1 tablespoon fresh parsley, chopped (for garnish) 
Instructions:
Preheat the oven to 375 degrees Fahrenheit.
Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them in a baking dish.
In a skillet over medium heat, add olive oil and sauté the onions until translucent, about 3 to 4 minutes. Add garlic and cook for an additional minute until fragrant.
In the same skillet, add ground chicken and cook until browned, breaking it apart with a spatula, about 5 to 7 minutes.
Stir in chopped spinach, paprika, cumin, salt, and pepper. Cook until the spinach wilts, about 2 minutes. If using quinoa, mix it in at this stage.
Add diced tomatoes to the mixture and stir to combine. Cook for another 2 to 3 minutes until heated through.
Fill each bell pepper with the chicken and quinoa mixture, pressing down gently to pack it in.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the peppers are tender.
Once done, remove from the oven and let cool slightly. Garnish with fresh parsley before serving.
Enjoy this nutritious, low-carb, and diabetic-friendly lunch option!
