Chicken and Quinoa Stuffed Peppers!
Updated: Jan 29
These stuffed peppers are a healthy, easy, and tasty way to end your day! They are bursting with flavor and oh so healthy! This is a big hit with my whole family, which is always a plus! I like to use quinoa instead of rice for the added fiber and protein. Don't forget to add the hot sauce when it is finished! :)
Prep time: 20 minutes Cook time: 1 hour
-1 cup Quinoa (yields around 3 cups cooked)
-1 green pepper
-1 red pepper
-1 yellow pepper
-1/2 a large onion- chopped
-1/2 a red pepper- chopped
-1 jalapeño pepper- chopped (Optional)
-3 cloves garlic- chopped
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1lb ground white meat chicken
-1 15oz can of diced tomatoes
-1 15oz can of crushed tomatoes
-1 1/2 teaspoon of dried basil
-1/2 cup fresh grated parmesan. (I like to use Locatelli Romano)
-A couple fresh basil leaves- chopped
-Cook your quinoa and set aside.
-Preheat oven to 375 F and lightly spray with olive oil on your baking dish.
-Slice your 3 peppers vertical. Starting at the stem and go down. Wash and remove the inside and seeds. Set aside.
-Sautee your chicken on the stovetop (use a little olive oil spray and lightly salt and pepper your meat), when half way cooked add the chopped onion.
-Once cooked, add the diced tomatoes, 1 cup (8oz) of the crushed tomatoes, basil, salt, pepper, the chopped red pepper, jalapeño and 1/4 of the parmesan.
-Sautee on low heat for 5 minutes and then add 1/2 of your quinoa. Mix all together and transfer into your peppers, Fill to the top-almost overflowing. Add a large tablespoon of the leftover crushed tomatoes on each pepper and sprinkle with the remaining parmesan and fresh chopped basil on top. (dried is ok if you don't have any fresh basil.)
-Bake for 45-55 minutes. You will know it is done when your peppers are the consistency you like. (I use a fork to test the tenderness)
-Serve and ENJOY!!!
*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet