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Overhead view of a green bell pepper stuffed with quinoa, chicken, black beans and more.
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Southwestern Stuffed Peppers with Chicken and Quinoa

These southwestern stuffed peppers with chicken and quinoa are healthy, hearty, and so delicious!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 242kcal
Author Rachel Gurk

Ingredients

  • 6 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 or shredded (about 2 1/2 cups chicken)
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon taco seasoning
  • 1 cup Mexican blend cheese, divided

Instructions

  • Preheat oven to 350°F. Spray baking dish with nonstick cooking spray. Choose a dish that will accommodate 6 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.
  • 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

Serving: 1filled pepper | Calories: 242kcal | Carbohydrates: 22g | Protein: 21g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 52mg | Sodium: 112mg | Fiber: 4g | Sugar: 5g