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Red Pepper Boats with Chicken and Quinoa

When my kids were very little, I took to calling things I stuffed “boats” (potato boats, tomato boats, etc.). They seemed more keen to eat the food this way. The notion stuck and we’ve retained our nautical nomenclature. That’s how I started cutting my bell peppers in half length-wise when stuffing them. Cutting the peppers this longer way, seems more boatesque.

1 cup quinoa4 red bell peppers2 tablespoons grapeseed oil1-lb ground chicken thigh1 small white onion, diced1 zucchini, diced2 garlic cloves, minced2 teaspoons chili powder1 heaping teaspoon of Hungarian paprika½ teaspoon coriander¾ teaspoon kosher salt½ teaspoon cracked black pepper3 tablespoons chopped Italian parsley½ cup marinara sauce½ cup water½ cup grated cheddar or jack cheesePreparation
A step you can skip: I like my bell peppers well cooked. To achieve this, I roasted them on the stove-top earlier in the day. Then, I placed them in a paper bag until evening. If you choose to do this, be sure to scrap off cha…

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