Taking your classic stuffed pepper recipe, shaking it up, and packing it with color and flavor with these chicken and quinoa stuffed peppers.
WHAT TYPE OF PEPPERS TO USE
Color and taste isn’t the only thing different about bell peppers. Red peppers can come packing up to 11 times the amount of beta-carotene, 8 times the amount of vitamin A, and 1.5 times the amount of vitamin C. So what the heck is beta-carotene? Funny you should ask. This is the one responsible for the lovely yellow and orange and red colors we see in our peppers. But, beyond it’s pretty features, it’s a precursor for vitamin A, meaning our bodies will turn it into vitamin A to use, which we need for healthy skin, immune system, and vision. Even more-so, it’s an antioxidant, which helps protect our body from free radicals which can cause chronic illness.
FILLING TIPS FOR THE ULTIMATE STUFFED PEPPER
- Cook the meat first. Whether you’re using shredded chicken like this recipe, or ground meat, it’s best to always cook the meat before baking. More often than not, the peppers will be done in the oven far before the meat will have a chance to cook thoroughly.
- Pro tip: for shredding chicken if you have a KitchenAid mixer or any mixer with a paddle attachment. Once you’ve boiled your chicken breasts, halve them and throw them in the mixer with the paddle attachment on low for about 1 minute. This will shred the chicken perfectly and will save time and your fingers from trying to pull the chicken apart with forks.
- Mix up the colors! Sometimes the filling in a stuffed pepper can look a little blah with all of the browns from the grains and meat. Add some colorful vegetables to spruce it up; celery, red onion, corn, tomatoes (red, green, yellow), red cabbage. And, of course, top with colorful cheese, avocados, a couple diced colorful cherry tomatoes, and fresh parsley.
GOT LEFTOVERS?
I love when I end up with stuffed pepper leftovers. They make a great, easy lunch!
- Place the stuffed peppers in individual sealed containers and pop in the freezer.
- You can store them up to months and when you’re needing a quick lunch, microwave for about 4 minutes and you’re all set!
Or, if you’re like me and have soup lovers in the house:
- In a large pot, heat up 3 cups of chicken broth.
- Chop up the leftover stuffed peppers and add to broth. Stir and you’ve got yourself some 10-minute stuffed pepper soup!
For those who like an added kick of heat, add some diced, fresh jalapeños to the mix!
Other recipes to try:
Chicken Alfredo Spaghetti Squash Boats
Chicken and Quinoa Stuffed Peppers
Ingredients
- 3 colored bell peppers
- 2 chicken breasts, shredded
- 2 cups red quinoa, cooked
- 15 oz canned black beans
- 15 oz canned corn
- 2 tomatoes, chopped
- 1/4 cup red onion, chopped
- 2 garlic cloves, diced
- 1 Tbsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic salt
- 1 1/2 cups Monterey Jack cheese, finely shredded
- 1 avocado, chopped
- Fresh parsley
- Sour cream and salsa for garnish
Instructions
- Preheat oven to 350°F.
- Prepare a baking sheet with parchment paper and cooking spray.
- In a large bowl, combine shredded chicken, quinoa, black beans, corn, tomatoes, red onion, garlic, chili powder, onion powder, and garlic salt. Mix well.
- Cut each bell pepper in half lengthwise.
- Spoon mixture into bell peppers until just a little over full. Top with cheese.
- Place in the oven and bake for 10 minutes.
- Remove and top with cheese. Return to oven for an additional 10-15 minutes, or until peppers are soft when poked with a fork.
- Remove from oven and top with avocados and fresh parsley.
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