Quinoa and Chicken Stuffed Peppers

Quinoa and chicken stuffed peppers is a dish you can feel good about. Bell peppers are packed with nutrients including vitamin E to promote healthy skin and beta carotene. Filling the peppers with fluffy quinoa, protein-packed chicken, and a few spices create a dish that is low in calories and full of flavor. We have all had a stuffed pepper but this recipe delivers more texture and freshness by keeping the bell pepper raw. This way you get a crisp bite with the hot, flavorful filling.

Serves 4 (1 bell pepper per serving)


Ingredients

  • 4 yellow bell peppers
  • 2 chicken breasts, boneless and skinless
  • 1 garlic clove, minced
  • 1/2 cup chicken or vegetable broth, reduced-sodium
  • 1/4 cup finely shredded carrot
  • 1/4 cup quinoa
  • 1/2 cup water
  • 1/2 onion, finely chopped
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Olive or vegetable oil
  • Salt
  • Black pepper

Directions

  1. Preheat oven to 350 degrees F.
  2. Season both sides of each chicken breast with salt and black pepper.
  3. Drizzle the bottom of a baking dish with oil.
  4. Place chicken into the baking dish and bake for 20-25 minutes or until the internal temperature is 165 degrees F.
  5. Remove from the oven and cool before cutting into cubes.
  6. Bring the water to a boil over medium-high heat.
  7. Rinse the quinoa under cold water and drain.
  8. Season the boiling water with salt and stir in the quinoa.
  9. Reduce to a simmer, cover and cook for 8-10 minutes or until tender.
  10. Spread onto a sheet pan, fluff, and cool. Season with salt and black pepper.
  11. Halve each bell pepper, remove the seeds and the ribs.
  12. Drizzle oil into a pan and heat over medium.
  13. Add the onion, garlic and sauté until softened.
  14. Transfer the cubed chicken to the pan along with the cooked quinoa and broth.
  15. Add the chili powder and cumin.
  16. Cook for a few minutes to warm everything through.
  17. Taste and adjust seasonings as needed.
  18. Toss in the shredded carrots along with the fresh cilantro.
  19. Stuff each bell pepper half.
  20. Serve and eat!

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