CRISPY BAKED CURRIED QUINOA STUFFED BELL PEPPERS WITH MELTED PARMESAN CHEESE

13 Dec

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It’s Friday the 13th! And as much As I would love to catch a horror flick tonight, I’m literally working all day today! So I made these babies to keep me well fed!

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As much as the fat kid in me would love to eat them all, one serving is more than enough, and since I also work tomorrow, I can save the second one for lunch! Win win ๐Ÿ™‚

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Portion control is very fundamental in weight loss and maintenance. Although there are moments when we overeat, especially now that the holidays are so close, it is important to always be cautious of portion sizes, but don’t worry, this rule is outlawed during holiday feasting ๐Ÿ˜‰ Have a great weekend everyone! Here’s a little nutritional summary chart for you.

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Recipe: serves 2

2 organic bell peppers (pitted)
I cup whole grain quinoa (cooked with a little less than 1 cup of water for 20 minutes)
1 organic cage free egg
1 tbsp. Mrs. Dash salt free spice blend
1 tsp curry
A dash of oregano
1/4 cup organic grape tomatoes (diced)
4 organic green onion stalks
1/4 tsp herbamere
A dash of cayenne pepper
Organic parmesan cheese (for topping)

Pre-heat oven to 400 degrees F.

Place cooked quinoa in a bowl with remaining ingredients except cheese, and mx until all ingredients are well incorporated. Distribute quinoa mixture into bell pepper bowls.

Line a baking sheet or dish with parchment paper and place the bell pepper bowls on it. place in the oven and bake for 15 minutes.

When ready, take out the baking sheet but do not turn off the oven. Grate parmesan cheese on top of the quinoa and place back in the oven for 5 minutes.

Consume when ready!

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