Craving a mouthwatering meal that's both nutritious and incredibly satisfying? Get ready to transform your dinner routine with these Chicken Fried Quinoa Stuffed Peppers - a culinary masterpiece that will make your taste buds dance and your health-conscious heart sing! Imagine perfectly roasted bell peppers packed with protein-rich ground chicken, protein-packed quinoa, and a vibrant mix of black beans and corn, all topped with melted, golden cheese. This isn't just a recipe; it's a flavor explosion that combines Mexican-inspired spices with wholesome ingredients in one irresistible dish.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 bell peppers, halved
- 1 cup cooked quinoa
- 1 lb ground chicken
- 1 can black beans, drained
- 1 cup corn
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- 1 cup shredded cheese
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wash bell peppers thoroughly. Cut each pepper in half lengthwise, removing seeds and membranes. Pat dry with paper towels.
- In a large skillet, brown ground chicken over medium-high heat, breaking it into small crumbles. Cook until no pink remains, approximately 6-8 minutes.
- Add cumin, chili powder, and salt to the chicken. Stir to distribute spices evenly.
- Mix in cooked quinoa, drained black beans, and corn. Cook for an additional 3-4 minutes to blend flavors.
- Arrange pepper halves on the prepared baking sheet, cut side up.
- Generously fill each pepper half with the chicken-quinoa mixture, pressing down gently to pack the filling.
- Sprinkle shredded cheese over the top of each stuffed pepper.
- Bake in the preheated oven for 20-25 minutes, until peppers are tender and cheese is melted and slightly golden.
- Remove from oven and let rest for 5 minutes before serving. Optionally, garnish with fresh cilantro or green onions.
Tips
- For maximum flavor, ensure your ground chicken is thoroughly browned and seasoned before mixing with other ingredients.
- Use fresh, firm bell peppers that can stand upright on the baking sheet to prevent spillage.
- Pat the peppers dry after washing to help them roast better and prevent excess moisture.
- Don't overfill the peppers - leave a little room for the cheese to melt and create a delicious golden crust.
- Let the peppers rest for 5 minutes after baking to allow the filling to set and make serving easier.
- For added nutrition, consider using multi-colored bell peppers to increase visual appeal and nutrient variety.
- If you want extra heat, add a diced jalapeño to the chicken mixture or sprinkle some red pepper flakes on top.
- Leftover stuffed peppers can be refrigerated and make an excellent next-day lunch.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 95mg
