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Healthy Enchilada Chicken & Quinoa Stuffed Bell Peppers

Delicious, protein-packed enchilada chicken & quinoa stuffed bell peppers with melty cheese and fresh jalapeño. This easy weeknight dinner recipe is loaded with incredible spices and perfect for meal prep!

Prep Time
15 mins
Cook Time
1 hour
Total Time
1 hour 15 mins

quinoa stuffed bell peppers with a title underneath

How are you guys? Been listening to any good music lately?

There is something about the combination of music and food that leaves me feeling completely content. I mean, I LOVE creating dishes more than anything in the world. Music tunes out everything else. I end up being happiest in my brain thinking about flavor combinations.

Therefore, I made you a new playlist you can jam to while making these delicious enchilada chicken quinoa stuffed bell peppers. Dance it out!

red bell peppers sliced in half to make quinoa stuffed bell peppers

I forgot to mention that it’s my birthday is this weekend (omg I’m turning 30!), followed by Christmas (duh) and then Tony’s birthday.

All I want to do is relax and eat a big giant bell pepper stuffed with goodness and dripping in enchilada sauce. Maybe pop in a movie and forget about everything else. I’m ready to chill and stop grocery shopping for cookie ingredients. How about you?

quinoa stuffed bell peppers in a glass baking dish

Maybe you’ll make some time this weekend to make these glorious chicken & quinoa stuffed peppers. One of my favorite things I’ve made in a while. I swear all it takes is one bite and you’re in a world full of deliciousness.

That was a serious statement by the way.

By now you should know that I don’t joke around when it comes to southwest flavors.

quinoa stuffed bell peppers topped with jalapeño slices

Here are the ingredients in these quinoa stuffed bell peppers:

Quinoa.

Chicken.

Cilantro.

Garlic.

Enchilada Sauce.

Gooey Cheese.

Southwest spices. OMG. What else?

In my world these are a dream come true. They’re savory, easy, healthy, roasted, gluten free and basically just FREAKIN’ AMAZING. Combining chicken & quinoa with enchilada sauce and then stuffing it in a pepper is probably one of the best decisions I’ve made.

quinoa stuffed bell peppers topped with jalapeño slices

I know you’ll be happy if you do it too. If you make these stuffed bell peppers, let me know by leaving a comment below. You can also follow me on Instagram and use the hashtag #ambitiouskitchen when you make any AK recipes — I love seeing your creations! xo.

If you like this recipe, you might also like:

Cheesy Chicken Quinoa Enchilada Meatloaf Muffins

Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili

Skinny Refried Bean & Chicken Enchiladas with Homemade Enchilada Sauce

Stuffed Poblano Peppers with Black Bean, Corn & Sweet Potato

Jalapeño-Cheddar Stuffed Enchilada Turkey Meatloaf

Enchilada Chicken & Quinoa Stuffed Bell Peppers

Course Dinner, Gluten Free, Meal Prep, Mexican
Keyword quinoa stuffed bell peppers
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serves 8
Yummy enchilada chicken and quinoa stuffed bell peppers topped with cheddar cheese. These protein-packed stuffed bell peppers are easy to make, delicious and loaded with protein!

Ingredients

  • For the quinoa:
  • 1/3 cup uncooked quinoa
  • 3/4 cup water
  • For the stuffed peppers:
  • 1 pound 93% lean ground chicken or lean ground turkey
  • 1 egg
  • 1/2 cup chopped cilantro
  • 1/2 white or yellow onion, finely diced
  • 1 jalapeño, seeded and diced
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 cup red enchilada sauce, divided
  • 4 red bell peppers, cut in half lengthwise and seeded
  • 1 cup shredded mexican or cheddar cheese

Instructions

  1. Preheat oven to 375 degrees F. Spray a 9x13 baking pan with nonstick cooking spray.
  2. First cook the quinoa: add 1/3 cup quinoa and 3/4 cup water to a medium pot and place over high heat. Once water boils, immediately cover, reduce heat to low and cook quinoa for exactly 15 minutes. After 15 minutes, fluff quinoa with a fork, then transfer to a bowl and place in the fridge to help cool the quinoa down.
  3. In a large bowl combine ground chicken, egg, cilantro, onion, diced jalapeno, cumin, chili powder, garlic powder, cayenne pepper, salt, pepper, and 1/2 cup of the enchilada sauce. Mix well, then gently fold in the cooled quinoa (it can still be slightly warm).
  4. Stuff each pepper half with the mixture. Top each bell pepper with 1 tablespoon of enchilada sauce. Bake uncovered for 40 minutes. 
  5. Remove from heat and add about 2 tablespoons cheese on top of each bell pepper. Bake for 5 more minutes.

  6. Serve with extra enchilada sauce, cilantro, avocado and jalapeno slices. Serves 4; 2 pepper halves each.

Nutrition
Servings: 8 bell pepper halves
Serving size: 2 pepper halves
Calories: 364kcal
Fat: 10.1g
Saturated fat: 4.5g
Carbohydrates: 29.3g
Fiber: 4.1g
Sugar: 2.4g
Protein: 39.8g

Recipe by: Monique Volz // Ambitious Kitchen Photography by: Yoga of Cooking

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