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!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Cut top about ½ inch off each bell pepper; remove core and seeds from inside the pepper. Or split in half.
- 2
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.
- 3
In a medium- large skillet, add oil, onions, garlic and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
- 4
Then add chili, cumin, creole seasoning, paprika, followed by tomatoes, continue stirring with a heavy wooden spoon for about 3 minutes.
- 5
Then add ground chicken, beans, cooked quinoa, green onions, and chicken stock. Cook for about 5 minutes.
- 6
Finally, throw in corn kernels and adjust the seasoning, to taste. Remove from the heat.
- 7
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.
- 8
Remove from the oven and let rest for 10 minutes before serving.