Ground Chicken and Quinoa Stuffed Bell peppers

6 medium bell peppers (any color you prefer)
1 lb ground chicken
1 cup dry quinoa
1 large sweet onion, chopped
1 cup fresh mushrooms sliced
2 tbsp coconut oil
15 cherry tomatos, halved
1 jar Sprouts Tomato Basil pasta sauce
10oz grated mozzarella cheese

Pre-heat oven to 350. Cut tops off of bell peppers and clean the inside seeds out. Steam peppers in large pot for approximately 6 min and place in large baking dish. prepare Quinoa and set aside. cook ground chicken and set aside. Heat coconut oil on high heat and saute onions and mushrooms. Add cherry tomatos and toss. Add gound chicken and Tomato Basil sauce until warm. fold in the quinoa. Fill the bell peppers and top with grated mozzarella cheese. Cook for 20-25 min.

Serving Size: makes 6 stuffed peppers

Number of Servings: 6

Recipe submitted by SparkPeople user ONYANAC.