Chicken & Quinoa Stuffed Peppers (THM E)

Where've I been?  Here.  Buried under mountains of laundry, loads of dust and piles of paperwork.  Life has been a little crazy.  Three homeschooling kids, with lots of activities, I barely have time to breathe, let alone cook.

Newfound desire to cook more often, and Trim Healthy Mama are inspiring me.  Tonight, we're having stuffed peppers.  Usually, you use beef, and rice, and all sorts of things that just are not, well, healthy.  Definitely warm and comforting, but...not good for a waistline you're trying to decrease.

Hubby & I sketched out a menu for the week this week, based on our schedule, and the kids' schedules.  Tonight's meal must be a crock-pot meal, or it will not be done at all.  One kid at classes, taking two others on a field trip, then rushing home to take MIL to a doctors appointment means that I have to have it in the crockpot before I leave for the field trip.

We decided on Stuffed Peppers.  I'm making it THM-friendly so I don't have to be off-plan for dinner! :)  Patting self on back.

Chicken & Quinoa Stuffed Peppers

4 medium-sized Peppers (I used a combination of Green, Orange & Red), cut in half and seeded
1 1/2 lbs. of Ground Chicken Breast
1 1/2 Cups COOKED Tri-Color Quinoa (I like Ancient Grains Brand)
2 Tbs. Dried Minced Onion, divided
2 tsp. Dried Minced Garlic, divided
1 tsp. Seasoned Salt, divided
2 tsp. Italian Seasoning
1 28 oz can crushed tomatoes (make sure there's no sugar in there!!!)

In a large bowl, mix together ground chicken breast, cooked quinoa, 1 Tbs minced onion, 1 tsp minced garlic, 1/2 tsp season salt and 1 tsp. Italian seasoning.  Mix well to combine ingredients.

Place a scoop of the chicken mixture into each of the halves of pepper - I like to overstuff a little bit - I know, I know, I shouldn't....but I mound it in there and create a dome on top!

Pour about 1 cup of the crushed tomatoes in the bottom of a 5 to 6 quart crockpot.  Place as many peppers in one layer as you can, cover each tomato with a little sauce, add the rest of the peppers.  Pour the remaining tomato sauce over all of it.  Sprinkle in the remaining 1 Tbs minced onion, 1 tsp minced garlic, 1/2 tsp season salt and 1 tsp. Italian seasoning.

Cook on low 6-8 hours.  Enjoy!!!!

*sorry no picture - my family DEVOURED it too quickly!!!