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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
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Course
Main Course
Cuisine
Spanish
Servings
5
people
Calories
402
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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:
402
kcal
Carbohydrates:
38
g
Protein:
27
g
Fat:
18
g
Saturated Fat:
5
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
9
g
Trans Fat:
0.1
g
Cholesterol:
84
mg
Sodium:
125
mg
Potassium:
1129
mg
Fiber:
9
g
Sugar:
6
g
Vitamin A:
1072
IU
Vitamin C:
135
mg
Calcium:
105
mg
Iron:
4
mg
How did this recipe turn out for you?
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