Chicken Quinoa Stuffed Peppers

There’s something truly comforting about Chicken Quinoa Stuffed Peppers. On a chilly fall evening, I find myself craving a hearty dish that warms me from the inside out. This recipe became a favorite during family gatherings, where the vibrant colors of the bell peppers and the delightful aroma of the filling draw everyone to the table. As you slice into the peppers, the soft filling spills out, revealing a delicious mix of quinoa, chicken, and sweet potato. Every bite is a symphony of flavors and textures that instantly satisfies my hunger and lifts my spirits. Whether it’s a weeknight dinner or a cozy weekend meal, these stuffed peppers are sure to please anyone who tries them.

Main Ingredients for Chicken Quinoa Stuffed Peppers

The ingredients for Chicken Quinoa Stuffed Peppers are not only wholesome but complement each other beautifully. The key players, like quinoa and chicken, provide protein and substance, while sweet potatoes add a natural sweetness that balances the dish. Together, they create a filling that is hearty, flavorful, and satisfying.

• 1/2 cup quinoa: A healthy grain packed with protein, it serves as a great base for the stuffing.
• 1 1/4 cups chicken stock: Adds moisture and flavor to the quinoa during cooking.
• 2 tablespoons olive oil: Used for sautéing, it provides healthy fats and enhances flavors.
• 1 small onion: Adds depth and sweetness when sautéed.
• 1 1/2 cups diced sweet potato: Brings natural sweetness and a lovely texture to the filling.
• 2 cloves garlic: Essential for flavor, it adds an aromatic quality.
• 1 previously grilled chicken breast: Provides a protein boost and savory taste.
• 1/2 teaspoon cumin: Adds a warm, earthy flavor that pairs well with the other ingredients.
• 1/2 cup salsa: Introduces a zesty kick and moisture to the filling.
• 2 scallions: Adds freshness and a mild onion flavor.
• 3 bell peppers: The vessels for our delicious filling, they can be any color!
• 1/2 cup grated cheddar cheese: Melts beautifully on top, adding a creamy finish.

Chicken Quinoa Stuffed Peppers Instructions

The steps to create Chicken Quinoa Stuffed Peppers are straightforward and rewarding. You’ll be amazed at how quickly they come together, and the delightful aroma that fills your kitchen is just the beginning. Let’s dive into the delicious process!

1. In a small pot, bring the quinoa and chicken stock to a boil. Once boiling, stir the mixture, then cover and reduce the heat to a simmer. Allow it to cook until done, about 20 minutes. You’ll know it’s ready when the liquid is absorbed, and the quinoa appears fluffy.
2. While the quinoa is cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and sweet potato, sautéing for about 7 minutes. Stir frequently to avoid burning, until the sweet potato has softened and the onion is translucent.
3. Stir in the minced garlic and cook for an additional minute. Once fragrant, remove the skillet from the heat and pour the mixture into a large bowl.
4. Once the quinoa has finished cooking, combine it with the sautéed onion and sweet potato in the bowl. Add the cubed chicken, cumin, salsa, and diced scallions. Mix everything together until well combined.
5. Now, preheat your oven to 375 degrees Fahrenheit. While it’s warming, prepare the bell peppers. Cut each one in half and scoop out the seeds and membranes. Place the halves cut-side up on a baking sheet.
6. Stuff each bell pepper with the quinoa filling, packing it in generously. Once filled, sprinkle the tops with cheddar cheese.
7. Transfer the baking sheet to the oven and bake for 30 to 40 minutes. You’re looking for the peppers to be tender and the cheese to be melted and bubbly. Keep an eye on them to ensure they don’t overcook.
8. Once done, remove from the oven and serve hot. The combination of the warm peppers and savory filling will be an instant crowd-pleaser!

Tips and Tricks about Chicken Quinoa Stuffed Peppers

To make your cooking experience smooth and enjoyable, here are some handy tips. Each little piece of advice can help elevate your dish!

• Storage: These Chicken Quinoa Stuffed Peppers can be stored in the fridge for up to four days. Just make sure they’re in an airtight container to keep them fresh.
• Freezing: You can freeze the cooked peppers for up to three months. It’s best to wrap them tightly in plastic wrap and then place them in a freezer bag.
• Pairing: Serve these stuffed peppers with a side salad or steamed vegetables for a complete meal.
• Variations: Experiment with different fillings; you can use black beans or corn for a vegetarian option.
• Garnish: Fresh herbs like cilantro or parsley make a great garnish to brighten the dish before serving.

What Goes Well With This Chicken Quinoa Stuffed Peppers

When serving your delicious Chicken Quinoa Stuffed Peppers, consider these ideas to elevate your meal.

• Green Salad: Pair the peppers with a light green salad drizzled with lemon vinaigrette for a refreshing contrast.
• Garlic Bread: Serve with warm garlic bread to soak up any filling that spills out during cooking.
• Rice or Quinoa Bowl: For a more filling meal, serve alongside a fluffy bed of rice or quinoa.
• Occasions: These stuffed peppers are perfect for family dinners, potlucks, or casual gatherings.
• Seasonal Pairings: They’re fantastic in the fall, showcasing seasonal produce like sweet potatoes and bell peppers.

FAQ

Conclusion

Chicken Quinoa Stuffed Peppers are not just a meal; they’re a celebration of flavors and colors that bring joy to any table. I encourage you to give this recipe a try; it’s a fantastic way to enjoy a healthy and hearty dish that everyone will love. Enjoy the process of making them and let the delicious aromas fill your kitchen!

Chicken Quinoa Stuffed Peppers

The ultimate comfort food, Chicken Quinoa Stuffed Peppers are an easy weeknight dinner packed with flavor and nutrition. Stuffed with quinoa, chicken, and sweet potatoes, these peppers will tantalize your taste buds. You’ll want to make them tonight!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup quinoa
• 1 1/4 cups chicken stock
• 2 tablespoons olive oil
• 1 small onion
• 1 1/2 cups diced sweet potato
• 2 cloves garlic
• 1 previously grilled chicken breast
• 1/2 teaspoon cumin
• 1/2 cup salsa
• 2 scallions
• 3 bell peppers
• 1/2 cup grated cheddar cheese

Equipment

• Saucepan
• Oven
• Large Pot
• Grater
• Baking Sheet
• Wooden Spoon
• Cutting Board

Method

 

1. In a small pot, bring the quinoa and chicken stock to a boil. Stir, cover and reduce heat to simmer until cooked, about 20 minutes.
2. While the quinoa is cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and sweet potato, sautéing for about 7 minutes. Stir frequently to avoid burning, until the sweet potato has softened and the onion is translucent.
3. Stir in the minced garlic and cook for an additional minute. Once fragrant, remove the skillet from the heat and pour the mixture into a large bowl.
4. Once the quinoa has finished cooking, combine it with the sautéed onion and sweet potato in the bowl. Add the cubed chicken, cumin, salsa, and diced scallions. Mix everything together until well combined.
5. Now, preheat your oven to 375 degrees Fahrenheit. While it’s warming, prepare the bell peppers. Cut each one in half and scoop out the seeds and membranes. Place the halves cut-side up on a baking sheet.
6. Stuff each bell pepper with the quinoa filling, packing it in generously. Once filled, sprinkle the tops with cheddar cheese.
7. Transfer the baking sheet to the oven and bake for 30 to 40 minutes. You’re looking for the peppers to be tender and the cheese to be melted and bubbly. Keep an eye on them to ensure they don’t overcook.
8. Once done, remove from the oven and serve hot. The combination of the warm peppers and savory filling will be an instant crowd-pleaser!

Notes

• Storage: These Chicken Quinoa Stuffed Peppers can be stored in the fridge for up to four days. Just make sure they’re in an airtight container to keep them fresh.
• Freezing: You can freeze the cooked peppers for up to three months. It’s best to wrap them tightly in plastic wrap and then place them in a freezer bag.
• Pairing: Serve these stuffed peppers with a side salad or steamed vegetables for a complete meal.
• Variations: Experiment with different fillings; you can use black beans or corn for a vegetarian option.
• Garnish: Fresh herbs like cilantro or parsley make a great garnish to brighten the dish before serving.

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Meet Stella Ross

I’m Stella, and I believe that even a busy Tuesday night deserves a special meal. I love taking simple pantry ingredients and turning them into something that feels like a hug in a bowl. I hope this recipe brings a little bit of coziness to your kitchen today!"