The Kitchen Divas Energy Boosting Stuffed Bell Peppers Food

THE KITCHEN DIVA'S ENERGY-BOOSTING STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375.
• Cut the peppers in half lengthwise, slicing from the stem to the bottoms, leaving the stems intact.
• Remove the white pithy ribs near stern and down length of inside.
• Place the peppers in a shallow 13x9 inch baking dish.
• Drizzle the peppers with 1 tablespoon of the oil.
• Cover the dish with foil, and bake the peppers 15 to 20 minutes, until they start to soften.
• Meanwhile, heat the remaining tablespoon of the oil in a large skillet over medium-high heat.
• Add the onion, garlic, salt, black pepper, chili powder, and cumin and cook until all vegetables are softened, about 3 minutes.
• Add the sausage to the skillet.
• Cook, breaking it up with a slotted spoon or potato masher, until lightly browned, about 5 minutes.
• Add the salsa and the spinach, and cook, stirring occasionally, about 5 minutes.
• Remove the skillet from the heat and stir in the cooked brown rice and quinoa.
• Carefully fill the pepper halves with the turkey mixture.
• Cover the dish with foil, and bake until the filling is hot and the peppers are tender, 20 to 25 minutes.
• Remove foil, and sprinkle the cheese over the top of the peppers.
• Return to oven and bake, uncovered, until cheese is melted, about 7 to 10 minutes.
• Top the peppers with a heaping tablespoon of the yogurt.
• Place slices of the avocado on top of each pepper.
• Sprinkle with the basil.
• Serve immediately.

STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the pepper halves cut-side up on a nonstick baking sheet or regular baking sheet lined with parchment paper. Sprinkle the interiors with salt and pepper and drizzle with 2 tablespoons oil. Place the baking sheet in the center of the oven and roast until the peppers are juicy and somewhat softened and tender, 12 to 15 minutes. Remove from the oven.
• Meanwhile, heat the remaining tablespoon oil in a large heavy-bottomed pot over medium heat. When the oil begins to smoke lightly, add the meat in a thin layer and sprinkle with salt and pepper. Cook, stirring with a wooden spoon, until the meat browns and is cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a medium bowl. Stir the onions, garlic, chili powder and cumin into the pot with a sprinkle of salt. Stir to blend, then cook until the flavors meld together, 5 to 8 minutes. Add the tomatoes and simmer gently over medium heat until the tomatoes fall apart and the chili starts to thicken, 12 to 15 minutes. Add the meat back to the pot along with the beans and apple cider vinegar. Remove from the heat.
• Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes.