Chicken stuffed peppers
By Nadine B. and Jenna O. from Holy Cross Academy, Fredericksburg, VA.
Sweet red peppers stuffed with chicken and quinoa and baked in tomato basil sauce.
Serving size: 1 pepper
|From Saturated Fat||5%%|
|Ingredient||6 servings||50 servings|
|Onion, small diced||.75 cup||6 cups|
|garlic, minced||1 tsp||3 Tbs|
|whole peeled tomatoes||28 oz.||2 no.10 cans/13 lb.|
|basil, fresh leaves||1/4 cup||2 cups|
|red peppers, medium||6 each||50 each|
|quinoa, raw rinsed||1 cup||2 qt.|
|chicken breast, ground||12 oz.||6.25 lb.|
|carrots, 1/4in. dice||1.5 cup||3 qt.|
|celery, 1/4in. dice||1 cup||2 qt.|
|parsley,fresh chopped||1 Tbs.||1/2 cup|
|olive oil||1 Tbs.||1/2 cup|
|salt||1/2 tsp.||4 tsp.|
Prepare tomato sauce in advance. Saute onions in olive oil untill transparent. Add 1/2 cup of the carrots (1qt for large recipe) Add garlic. Add tomatoes and basil. Simmer for 30 minutes. Puree. Cool.
Cut tops off peppers and clean seeds from inside.
In a large bowl mix quinoa, chicken, diced carrots and celery, parsley and salt.
Fill mixture into peppers.
Pour tomato sauce into a baking dish (hotel pan) and set peppers into sauce. Cover with plastic wrap and then foil. It is important to seal well so the quinoa can be steamed in the sauce and juices from the vegetables.
Bake at 350 degrees for about 45 minutes or untill internal temperature is 165 degrees and quinoa is tender.
Serve with sauce.