These Quinoa Stuffed Bell Peppers are a healthy and easy weeknight meal, loaded with fiber, protein, nutrients, and flavor. They make a hearty, healthy, packed meal that’s amazingly delicious and would keep your belly full.
Gorgeous enough for a dinner party, hearty enough for family supper this Quinoa Stuffed Bell Pepperscombines a number of southwestern flavors that are good for you – beans, ground chicken, cumin, and of course the nutritional power house garlic, and quinoa.
The first time I tried quinoa, was a memorable experience, but not in a good way- so quinoa went on my blacklist– never again! . But they say in life- never say never, especially, when it comes to a powerhouse food.
Quinoa is a ” mother grain”- different from most grains, because it is a complete protein, packed with all the essential amino acids in a balanced protein. It is often cited as one of the best protein sources in the vegetable kingdom.
With such compelling evidence, how could I pass up on this “mother grain”? I decided to give it one more tries, but this time, on my own terms and with flavors that I love and one that is suitable for the whole family.
There is nothing boring about this spicy south –of – the border, chili, cumin, onions, garlic, coriander, stuffed in bell pepper, fortified with this my creole seasoning here In fact, you would think the quinoa is boiled rice and would want to eat it all the time.
I like mine with about a tablespoon of cheese on top of it . Makes it more indulgent .
The rest of the family prefer it without cheese.
Feel free to substitute ground chicken for ground turkey or lean ground meat.
- 4-6 bell peppers
- 1 cup cooked quinoa
- 2 cups cooked black beans
- 2-3 tablespoon canola or olive oil
- ½ pound ground chicken
- ½ cup diced onions
- 2 teaspoons minced garlic
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili
- 1-2 TeaspoonsCreole seasoning
- ½ cup chicken stock or water
- 2 chopped tomatoes
- 2 tablespoon chopped cilantro
- ¼ cup low fat shredded cheese
- Freshly ground pepper to taste
Cut top about ½ inch off each bell pepper; remove core and seeds from inside the pepper. Or split in half.
To accelerate cooking time Blanch bell pepper in a large pot of boiling water for about 2-3 minutes; remove with a slotted spoon -let it dry on paper towels or clean dish, towel.
In a medium- large skillet, add oil, onions, garlic and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
Then add chili, cumin,creole seasoning, paprika, followed by tomatoes , continue stirring with a heavy wooden spoon for about 3 minutes.
Then add chicken , beans, quinoa, and chicken stock. Cook for about 5 minutes
Finally throw in cilantro, adjust the seasoning, to taste. Remove from the heat
Stuff the bell peppers with the quinoa mixture and place in the baking dish. Bake until the peppers are tender and the filling is heated through, 25 to 30 minutes. Top with cheese
Remove from the oven and let rest for 10 minutes before serving.