Stuffed Red Peppers

Oh.my.goodness! These are delicious like you would not believe! Enjoy tons of veggies and have the option to add some leftover chicken or ground beef if you have it hanging around. So filling and jam-packed with all the good stuff you need to fuel your next workout, and the filling can be eaten alone as a great lunch.

Ingredents:
2 large red peppers, hollowed
1 large clove garlic, minced
1/2 onion, diced
1 squash, diced
1 zucchini, diced
10 baby carrots, diced
1 sm. can of corns
1 can kidney beans
1 C. cooked quinoa, amaranth, brown rice, bulgur, or any mixture of these grains
1 C chopped chicken, if desired (I like to use leftovers!)
1 T chili powder
2-3 T pesto (ready made or homemade)
Shredded mozzarella cheese

1. Fill a 2 Quart pot with water and place on high heat until the water boils. Drop the hollowed red peppers into the water and boil for 5 minutes. Remove and place in a 9x13 pan. Preheat oven to 350*

2. In a frying pan, heat 1 tsp olive oil. Add garlic, onion, carrots, zucchini, and squash. Salt and pepper as desired. Saute until onion is tender and transparent.

3. Add in corn, kidney beans, and cooked grains. Add Chicken, if desired. Stir in pesto and chili powder.

4. Fill the peppers with the mixture and top with cheese. Bake for 20 min

I like to drizzle these with balsamic vinegar right before I eat them! YUM!