Quinoa Stuffed Bell Peppers

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. A must-have on your January healthy menu list!

Course Main

Cuisine Mexican

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 350kcal

Author Imma

Ingredients

4-6 bell peppers
2-3 tablespoons canola or olive oil
½ cup diced onions
2 teaspoons minced garlic
½ teaspoon chili
½ teaspoon cumin
1-2 teaspoons Creole seasoning
1 teaspoon smoked paprika
2 chopped tomatoes
½ pound ground chicken
2 cups cooked black beans
1 cup cooked quinoa
½ cup chicken stock or water
2 tablespoons chopped green onions
freshly ground pepper to taste
½ cup corn kernels , drained well
¼ cup low fat shredded cheese

Instructions

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 peppers in a large pot of boiling water for about 2-3 minutes; remove with a slotted spoon then 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 ground chicken, beans, cooked quinoa, green onions, and chicken stock. Cook for about 5 minutes.
Finally, throw in corn kernels and adjust the seasoning, to taste. Remove from the heat.
Stuff the bell peppers with the quinoa mixture and place in the baking dish. Bake them in a preheated oven at 350 F for 25 to 30 minutes or until the peppers are tender and the filling is heated through. Top with grated cheese, if desired.
Remove from the oven and let rest for 10 minutes before serving.

Notes

Feel free to substitute ground chicken for ground turkey or lean ground meat.
You may prepare this in the morning, cover it, store it in the fridge, and just pop it in the oven at dinner time.
You may also use your rice cooker to cook quinoa using a 1:2 ratio of quinoa to water.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition