Delightful Stuffed Peppers with Quinoa and Ground Chicken

This recipe for stuffed peppers with quinoa and ground chicken is one of my favourite dinners. It’s like a little fiesta in a “bowl”! The combination of quinoa, beans, chickpeas, and ground chicken makes a protein-packed and filling meal. I promise you will be so satisfied!

If you got some peppers at home, you should try this recipe. I guarantee your family will love these stuffed peppers with quinoa and ground chicken as much as my family did. It’s a no-brainer recipe when I cannot think of anything to serve my family. Enjoy!

Delightful Stuffed Peppers with Quinoa and Ground Chicken

Gretel Shaw

I love making these stuffed peppers with quinoa and ground chicken. They're so decadent and so filling.

5 from 1 vote

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Prep Time 45 mins

Cook Time 35 mins

Total Time 1 hr 20 mins

Course Main Course

Cuisine Spanish

Servings 5 people

Calories 402 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 5 large green pepper (green capsicum)
• ½ cup quinoa - sprouted and uncooked
• 2 tablespoons olive oil
• 1 pound ground chicken (minced chicken) - lean
• ¾ cup chickpeas (garbanzo beans) - rinsed and drained
• ¾ cup black beans - rinsed and drained
• ½ cup corn
• ½ cup red onion - chopped
• 3 teaspoons chili powder (chilli powder in British English)
• ½ teaspoon cumin
• ¼ teaspoon chili flakes (chilli flakes in British English) - crushed
•  
  ¼ cup marble cheese - shredded

Instructions

 

• Cook your quinoa according to the package instructions before preparing the chicken mixture.
• Add 2 tablespoons of olive oil and the ground chicken in a skillet on medium heat.
• Add chili powder, cumin, and crushed chili flakes to the skillet.
• Cook chicken until no pink throughout/browning, approximately 15 minutes.
• When the chicken is cooked thoroughly, turn the burner on low heat.
• Add the cooked quinoa, chickpeas, black beans, onions, and frozen corn to the skillet. Cook for 5 minutes. Regularly mixing.
• Preheat the oven to 350 degrees Fahrenheit.
• Chop the tops off each pepper and remove the inner core to create small “bowls”.
• Put the peppers in a small casserole dish.
• Fill each pepper with the chicken mixture from the skillet.
• Add shredded cheese on top.
• Cook for 15 to 20 minutes at 350 degrees Fahrenheit/
• Turn the oven to broil for 3 minutes to brown the top.
• Finito! Serve with salsa, shredded cheese, and plain greek yogurt (instead of sour cream).
• Serve with plain greek yogurt (0%), salsa, and shredded marble cheese.

Nutrition

Calories: 402kcalCarbohydrates: 38gProtein: 27gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 84mgSodium: 125mgPotassium: 1129mgFiber: 9gSugar: 6gVitamin A: 1072IUVitamin C: 135mgCalcium: 105mgIron: 4mg

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