Southwestern Stuffed Peppers with Chicken and Quinoa
These southwestern stuffed peppers with chicken and quinoa are healthy, hearty, and so delicious! Try them today and have the leftovers tomorrow!
Quinoa is a very “in” food right now. It seems like everyone is eating it. Have you tried it?
If you’re not familiar with quinoa, here are some fun facts from good ol’ Wikipedia.
- Quinoa is a from a “grain-like” crop, and what you eat are the seeds.
- Quinoa originated in South America.
- Per 100 grams (3.5 oz), quinoa contains 14 grams of protein and has a balanced set of amino acids, which makes it a complete protein source, uncommon for food from plants.
- Quinoa has a light and fluffy texture.
- Quinoa has a slightly nutty flavor and can be used in most places that you would use rice.
- Quinoa typically cooks in about 15 minutes (much faster than brown rice!).
- Quinoa is pronounced “KEEN-wah.”
Did you learn anything new? I did!
Another great thing about quinoa besides the fact that it’s good for you is that it is versatile. You can use it to make breakfast pancakes (protein packed!), salads, soups, or dinner! I have lots and lots of recipes on my site that use quinoa.
Or….you could make these southwestern quinoa stuffed peppers which are delicious, filling, and flavorful.
This recipe calls for chicken but you could easily make these stuffed peppers vegetarian by leaving the chicken out. Between the quinoa, beans, and cheese, these stuffed peppers have plenty of protein.
I use canned black beans for this recipe, but stuffed peppers would be amazing with pinto beans, too. I love to cook up a big batch of pinto beans in the Instant Pot and keep them on hand for recipes like this one. If you haven’t tried your Instant Pot for cooking beans, don’t wait! Beans go from dry to delicious in under an hour, no pre-soaking needed.
Like stuffed peppers?
Here’s a few more recipes you may like:
- 4 bell peppers (any color!)
- 1 cup cooked quinoa
- ½ cup black beans, rinsed and drained
- 1 ear sweet corn, kernels cut away from cob
- 1 cup quartered grape tomatoes
- 2 cooked chicken breasts, diced (omit if preparing for vegetarians, obviously)
- 2 tablespoons chopped fresh cilantro
- 1 heaping tablespoon taco seasoning
- 1 cup Mexican blend cheese, divided
- Preheat oven to 350°F. Spray baking dish with nonstick cooking spray. Choose a dish that will accommodate 4 filled peppers.
- Prepare peppers: Bring a large pot of salted water to boil over high heat. Wash peppers and cut off tops. Discard seeds and ribs. Submerge peppers in water and boil for three minutes. Using tongs or slotted spoon, carefully remove peppers and let cool upside down on wire rack, until you are able to handle them..
- Prepare filling: In very large bowl, mix together all other ingredients. Save ¼ cup of the cheese to sprinkle on top of the peppers (or...use extra, not like I did that or anything).
- Filling the peppers: Set peppers upright in prepared baking dish. Fill peppers with filling, pushing down gently and heaping up slightly on top. Sprinkle with reserved cheese.
- Bake at 350°F for 40-45 minutes or until browned on top and heated through.
- Serve with more chopped fresh cilantro, salsa, sour cream, or avocado.
Nutrition Information:Yield: 4 Serving Size: 1 filled pepper
Amount Per Serving: Calories: 348Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 78mgSodium: 167mgCarbohydrates: 29gFiber: 5gSugar: 6gProtein: 32g
Verdict: I really like these stuffed peppers. The crispy fresh corn is probably my favorite part of this dish.
Husband’s take: He likes them too. At first I thought he wasn’t too crazy about them (a little “out there” for him, he prefers all things traditional), but he ate seconds and leftovers, always a good sign.
Changes I would make: I would probably add slightly more taco seasoning to these to make them a bit spicier (I can’t believe I just said that).
Difficulty: Easy to moderate.