If you're on the hunt for a hearty yet healthy dinner, these Chicken & Quinoa Stuffed Peppers are just the ticket. Packed with flavor and nutrition, they're perfect for a weeknight meal or a cozy weekend treat.
The star of this dish is the bell peppers. They act as natural bowls, keeping everything contained while adding a subtle sweetness. Ground chicken brings lean protein to the mix, while quinoa offers a nutty texture and is packed with nutrients. Onions and garlic lend their aromatic qualities, creating a flavorful base. Olive oil is used for sautéing, giving a smooth richness to the dish. Spices like cumin and smoked paprika add warmth and depth. Diced tomatoes add a juicy burst of flavor, and mozzarella cheese provides a creamy, melty topping. Finally, parsley adds a fresh, vibrant finish.
These stuffed peppers pair beautifully with a simple side salad dressed in lemon vinaigrette. For a heartier meal, serve with roasted sweet potatoes or a crusty loaf of bread to soak up any juices.
Start by preheating your oven to 375°F (190°C). This ensures it’s ready by the time you’ve prepped the peppers. Slice the tops off the bell peppers and remove the seeds and membranes, creating a clean cavity for the filling.
Heat a tablespoon of olive oil in a large skillet over medium heat. Toss in the diced onions and minced garlic, sautéing them until they become translucent and fragrant. This usually takes about five minutes.
Add the ground chicken to the skillet. Break it up with a spoon and cook until it's browned all over. Stir in the cooked quinoa, diced tomatoes, cumin, smoked paprika, salt, and pepper. Mix everything well, letting the flavors meld together for a couple of minutes.
Spoon the savory mixture into each bell pepper, packing them full. Arrange the stuffed peppers in a baking dish, cover with foil, and pop them into the preheated oven. They’ll need about 30 minutes to bake.
After 30 minutes, remove the foil and sprinkle a generous amount of mozzarella cheese over each pepper. Return them to the oven for another 10 minutes, just until the cheese is melted and bubbly. Garnish with freshly chopped parsley before serving warm.
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