Go Back Email Link

Chicken and Quinoa Stuffed Peppers

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.
5 from 1 vote
Print Share Tweet Pin
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Nutritions

Nutrition Facts
Chicken and Quinoa Stuffed Peppers
Amount per Serving
Calories
320
% Daily Value*
Fat
 
10
g
15
%
Sodium
 
320
mg
14
%
Carbohydrates
 
40
g
13
%
Fiber
 
7
g
29
%
Sugar
 
11
g
12
%
Protein
 
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.

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

1. For a smoky flavor, add a dash of smoked paprika to the chicken and quinoa mix.
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.