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Overhead view of a green bell pepper stuffed with quinoa, chicken, black beans and more.
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4.58 from 7 votes

Southwestern Stuffed Peppers with Chicken and Quinoa

These southwestern stuffed peppers with chicken and quinoa are healthy, hearty, and so delicious!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Dish
Cuisine: Southwestern
Servings: 6
Author: Rachel Gurk

Ingredients

  • 6 large bell peppers (any color)
  • 1 cup cooked quinoa (see note)
  • ½ cup canned black beans, rinsed and drained
  • 1 ear sweet corn, about ½ to ¾ cup (canned or frozen corn is fine, too)
  • 1 cup quartered grape tomatoes (see note)
  • 2 ½ cups cooked chicken breasts, diced or shredded (see note)
  • 2 tablespoons chopped fresh cilantro, additional for serving
  • 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 3 minutes. Using tongs or slotted spoon, carefully remove peppers and let cool upside down on wire rack, until you are able to handle them..
    6 large bell peppers
  • Prepare filling: In a large bowl, mix together quinoa, black beans, corn, tomatoes, chicken, cilantro, seasoning, and ¾ cup shredded cheese. Save ¼ cup of the cheese to sprinkle on top of the peppers.
    1 cup cooked quinoa, ½ cup canned black beans, rinsed and drained, 1 ear sweet corn, about ½ to ¾ cup, 1 cup quartered grape tomatoes, 2 ½ cups cooked chicken breasts, diced or shredded, 2 tablespoons chopped fresh cilantro, additional for serving, 1 tablespoon taco seasoning, 1 cup Mexican blend cheese, divided
  • 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 to 45 minutes or until browned on top and heated through.
  • Serve with additional chopped fresh cilantro, salsa, sour cream, or avocado.

Notes

  • Not a fan of quinoa? Substitute cooked white or brown rice.
  • Tomatoes: Any type of tomato can be used. If they are large, dice them. Canned diced tomatoes can be substituted; drain slightly before using.
  • Meat: Use any kind of chicken you happen to have, including canned chicken. Taco meat or cooked ground beef can be substituted. For a vegetarian meal, omit the chicken. 

Nutrition

Serving: 1filled pepper | Calories: 251kcal | Carbohydrates: 18g | Protein: 26g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 67mg | Sodium: 253mg | Potassium: 576mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4122IU | Vitamin C: 156mg | Calcium: 153mg | Iron: 2mg

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