John and I have been eating at home to decrease our spending, and we are working on making meals for two (that don't have left overs for 10 extra people!!).
It's a learning curve, but we are figuring it out.
One of our more successful (and very tasty!!) meals was Southwest stuffed quinoa peppers.
Begin by cutting 2 red peppers in half and removing the seeds and ribs.
I cut the peppers length wise to get two servings out of each pepper, but feel free to cut laterally, and stuff the peppers standing up.
Combine 1 cup of shredded chicken, 1 cup of cooked quinoa, 1/2 cup of corn, 1/2 cup of black beans, and 1/4 cup of chives. (And if you're feeling spicy, add a splash of sriracha!)
Stuff the chicken and quinoa mixture into the peppers and top with Parmesan cheese and bread crumbs (optional, but obvi a good idea).
Place the peppers in a baking dish, drizzle with a little olive oil, and bake for 30 minutes at 400 degrees (or until cooked all the way through).
It's as easy (and healthy and tasty) as that!!
And I'm not going to lie, I'm no chef, but I certainly appreciated the variety of colors!
I'm looking forward to mixing and matching this recipe to come up with different variations... I'm thinking something with avocado?!
If you have any suggestions of stuffing ideas, please do let me know!