Roasted & seasoned cauliflower with ground chicken and quinoa stuffed cubanelle peppers
Not a traditional cookout meal for Memorial Day! But leaving for vaca this week and creatively using up what's left in the fridge & some from the freezer. So here it is....❇️Roasted and seasoned cauliflower with ground chicken and quinoa stuffed cubanelle peppers❇️ Yum!!! 👌🏼👩🏻🍳 Aside from the day off from work and the backyard BBQs, I hope you stopped to say a prayer of thanks to our military. There are those that paid the ultimate sacrifice for our daily freedoms. May we never lose sight of that. ✌🏼🇺🇸
Ingredients:
*organic, unrefined coconut oil
*1 head of cauliflower, chopped in florets
*Himalayan pink salt
*M&B's Organic Garlic & Parsley seasoning
*Bragg's 24 Herbs & Spices seasoning
*Wow-a-chihuahua seasoning
*1 lb. of organic, ground chicken
*1 clove of garlic, pressed
*3 cubanelle peppers
*1 pkg. of Path of Life Quinoa & Kale
*Mario Batali's Neapolitan pizza sauce 16 oz. jar (I only use about 3/4 cup or a little more.)
* about 1 cup of Andrew & Everett pizza blend finely shredded cheese
Directions for roasted cauliflower:
1) Preheat oven to 425F degrees
2) Cover a rectanglular shaped baking sheet with foil
3) Chop the cauliflower into florets
4) Add the florets to the baking sheet
5) Pour the melted, coconut oil over the cauliflower
6) Season with Himalayan pink salt, M&B's Organic Garlic & Parsley seasoning, and Bragg's 24 Herbs & Spices seasoning
7) Bake for 25-30 minutes until tender.
Directions for the sautéed ground chicken:
1) In the same medium skillet on medium heat, add about a tablespoon of coconut oil.
2) Add the chicken and season with a few turns of Himalayan pink salt, a few dashes of Wow-a-chihuahua seasoning, and M&B's Organic Garlic & Parsley seasoning
3) Sauté the beef until lightly brown on both sides.
4) Then set aside over warm heat.
Directions to assemble the cubanelle peppers:
1) Cover a rectanglular shaped baking sheet with foil, add 1/2 Tbsp. of coconut oil, and rub on the foil. (the oven is already preheated and the same temperature is fine.)
2) Wash the peppers first
3) Slice them down the center and remove the seeds
4) Open the frozen quinoa and place in a bowl
5) In a separate bowl, add the majority of the cooked ground chicken & the room temperature quinoa.
6) Mix the two together and fill the peppers.
7) Bake for about 5-10 minutes until the peppers are tender.
8) Then add the sauce and cheese evenly over the inside of the peppers.
9) Pop it bake in the oven for a few minutes for the cheese to melt and they are done. Enjoy!
10) Remember to give let them cool a tad so you don't burn your mouth.
**Makes 4 cubanelle peppers but I only made 3 peppers so there was leftover ground chicken and quinoa.**
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