Chicken and Quinoa Stuffed Peppers
Summary
Ready to dive into a gastronomical journey that’s both mouth-watering and healthy? We’re talking about the sensational Chicken and Quinoa Stuffed Peppers! It’s a delightful blend of hearty chicken, nutrient-packed quinoa, and fresh bell peppers. This recipe perfectly balances taste and nutrition, making it a go-to dish for any health enthusiast. The question on everyone’s lips? How do you make these incredible stuffed peppers? Let’s break it down together.
Ingredients
- Chicken breast, diced: 1 cup (240 grams)
- Quinoa, uncooked: 1/2 cup (85 grams)
- Large Bell Peppers (red, yellow, or green): 4
- Olive Oil: 2 tablespoons (30 ml)
- Onion, finely chopped: 1 medium (150 grams)
- Garlic cloves, minced: 2
- Tomato, diced: 1 large (180 grams)
- Black beans, drained and rinsed: 1 cup (170 grams)
- Corn kernels, fresh or frozen: 1/2 cup (85 grams)
- Cumin powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Pepper: 1/4 teaspoon
- Cheddar cheese, grated: 1/2 cup (50 grams)
- Fresh cilantro, chopped: 2 tablespoons
Time: Prep – 20 minutes; Cooking – 30 minutes
Serves 4.
Nutritional Facts (per serving)
- Calories: 320
- Proteins: 22g
- Fats: 10g
- Carbohydrates: 40g
- Sugars: 6g
- Fiber: 7g
- Sodium: 320mg
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium-sized pot, bring 1 cup of water to a boil. Add the quinoa, reduce heat, cover, and let simmer for 15 minutes or until the water is absorbed. Fluff it with a fork once done.
- Meanwhile, cut the tops off the bell peppers and remove the seeds and membranes.
- In a skillet over medium heat, pour the olive oil. Once hot, sauté the onions and garlic until translucent.
- Add the diced chicken to the skillet. Cook until browned, ensuring it’s no longer pink inside.
- Incorporate the tomatoes, black beans, corn, cumin, salt, and pepper to the skillet. Cook for another 5 minutes.
- Stir the cooked quinoa into the skillet mixture until well combined.
- Carefully spoon the chicken and quinoa mixture into each bell pepper.
- Top each stuffed pepper with an even amount of cheddar cheese.
- Place the peppers standing up in a baking dish and cover them with aluminum foil.
- Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
- Garnish with fresh cilantro before serving.
Tips
- For a smoky flavor, add a dash of smoked paprika to the chicken and quinoa mix.
- Opt for multi-colored bell peppers to make the dish visually more appealing.
- For a spicier kick, sprinkle some red chili flakes or chopped jalapeños to the mix.
- Storing leftovers? Keep them in an airtight container in the fridge for up to 3 days.
Serving Suggestions
- Pair your Chicken and Quinoa Stuffed Peppers with a fresh green salad drizzled with a light vinaigrette.
- Consider a side of roasted veggies or steamed asparagus for an extra dose of greens.
- Complement the dish with a cool, tangy yogurt dip or a squeeze of fresh lime.
- For dessert, a refreshing fruit salad or sorbet would be the perfect palate cleanser after enjoying the robust flavors of the Chicken and Quinoa Stuffed Peppers.
FAQ
Here are 10 frequently asked questions about Chicken and Quinoa Stuffed Peppers in an FAQ format:
1. Can I use pre-cooked or rotisserie chicken for this recipe?
Absolutely! If you have pre-cooked or rotisserie chicken on hand, you can use it. Just skip the chicken browning step and mix it directly with the rest of the ingredients in the skillet.
2. How can I make this recipe vegetarian or vegan?
To make it vegetarian, simply omit the chicken or replace it with tofu or extra veggies. For a vegan version, skip the chicken and cheese, or use vegan cheese alternatives available in the market.
3. What other grains can I use instead of quinoa?
If you’re not a fan of quinoa or don’t have it in stock, you can try using rice, barley, or couscous. Adjust the cooking time according to the grain of choice.
4. How do I ensure my peppers remain upright while baking?
You can trim a thin slice from the bottom of each bell pepper so they have a flat base. Alternatively, you can use a muffin tin to hold them upright during baking.
5. Can I freeze these stuffed peppers for later?
Yes, you can! Once the stuffed peppers cool down, place them in a freezer-safe container and freeze for up to a month. When ready to eat, bake them directly from the freezer, adding a few extra minutes to the cooking time.
6. What other cheeses can I use besides cheddar?
Feel free to experiment! Mozzarella, Monterey Jack, or Pepper Jack are all great alternatives that melt beautifully.
7. My family isn’t a fan of black beans. Can I substitute with something else?
Certainly! You can substitute black beans with pinto beans, chickpeas, or even lentils.
8. How can I adjust the spiciness of the dish?
If you prefer a milder dish, ensure you omit the optional chili flakes or jalapeños. For an even spicier kick, consider adding more chili or using hot peppers like habaneros.
9. Can I use other herbs besides cilantro for garnish?
Of course! While cilantro adds a distinct freshness, you can also use chopped parsley, basil, or even green onions for a different twist.
10. How do I know when the stuffed peppers are perfectly cooked?
The peppers should be tender but not overly soft. You can check by poking them with a fork. If they’re tender but still hold their shape, they’re done!
There you have it – a full guide to making your very own Chicken and Quinoa Stuffed Peppers. Dive in and let your taste buds celebrate! At AH7, we’re always here to bring you the best of health, flavor, and all things delicious. Until next time, happy cooking!
Chicken and Quinoa Stuffed Peppers
Nutritions
Ingredients
- * Chicken breast diced: 1 cup (240 grams)
- * Quinoa uncooked: 1/2 cup (85 grams)
- * Large Bell Peppers red, yellow, or green: 4
- * Olive Oil: 2 tablespoons 30 ml
- * Onion finely chopped: 1 medium (150 grams)
- * Garlic cloves minced: 2
- * Tomato diced: 1 large (180 grams)
- * Black beans drained and rinsed: 1 cup (170 grams)
- * Corn kernels fresh or frozen: 1/2 cup (85 grams)
- * Cumin powder: 1/2 teaspoon
- * Salt: 1/2 teaspoon
- * Pepper: 1/4 teaspoon
- * Cheddar cheese grated: 1/2 cup (50 grams)
- * Fresh cilantro chopped: 2 tablespoons
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium-sized pot, bring 1 cup of water to a boil. Add the quinoa, reduce heat, cover, and let simmer for 15 minutes or until the water is absorbed. Fluff it with a fork once done.
- Meanwhile, cut the tops off the bell peppers and remove the seeds and membranes.
- In a skillet over medium heat, pour the olive oil. Once hot, sauté the onions and garlic until translucent.
- Add the diced chicken to the skillet. Cook until browned, ensuring it’s no longer pink inside.
- Incorporate the tomatoes, black beans, corn, cumin, salt, and pepper to the skillet. Cook for another 5 minutes.
- Stir the cooked quinoa into the skillet mixture until well combined.
- Carefully spoon the chicken and quinoa mixture into each bell pepper.
- Top each stuffed pepper with an even amount of cheddar cheese.
- Place the peppers standing up in a baking dish and cover them with aluminum foil.
- Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
- Garnish with fresh cilantro before serving.
Notes
2. Opt for multi-colored bell peppers to make the dish visually more appealing.
3. For a spicier kick, sprinkle some red chili flakes or chopped jalapeños to the mix.
4. Storing leftovers? Keep them in an airtight container in the fridge for up to 3 days.
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