Chicken & Quinoa Stuffed Peppers

Bell peppers stuffed with a savory mix of tender chicken, fluffy quinoa, sweet onions, and aromatic spices create a visually appealing and protein-rich meal that delights both the palate and the eyes.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

4 large bell peppers

1 lb ground chicken

1 cup cooked quinoa

1 medium onion, diced

2 cloves garlic, minced

1 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

1 cup diced tomatoes

1 cup shredded mozzarella cheese

2 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove seeds and membranes.

3. In a large skillet over medium heat, add olive oil and sauté onions and garlic until translucent.

4. Add ground chicken to the skillet and cook until browned.

5. Stir in cooked quinoa, diced tomatoes, cumin, smoked paprika, salt, and pepper.

6. Spoon the mixture into each bell pepper, filling them to the top.

7. Place stuffed peppers in a baking dish and cover with foil.

8. Bake in the preheated oven for 30 minutes.

9. Remove foil, sprinkle mozzarella cheese on top of each pepper, and bake for an additional 10 minutes until cheese is melted and bubbly.

10. Garnish with fresh parsley and serve warm.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place stuffed peppers in a microwave-safe dish and heat on high for 2-3 minutes, or until warmed through. Alternatively, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.