Enchilada Chicken & Quinoa Stuffed Bell Peppers
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!
Servings 8 bell pepper halves
Calories 364cal
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
- Preheat oven to 375 degrees F. Spray a 9x13 baking pan with nonstick cooking spray.
- 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.
- 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).
- Stuff each pepper half with the mixture. Top each bell pepper with 1 tablespoon of enchilada sauce. Bake uncovered for 40 minutes.
- Remove from heat and add about 2 tablespoons cheese on top of each bell pepper. Bake for 5 more minutes.
- Serve with extra enchilada sauce, cilantro, avocado and jalapeno slices. Serves 4; 2 pepper halves each.
Nutrition
Serving: 2pepper halves | Calories: 364cal | Carbohydrates: 29.3g | Protein: 39.8g | Fat: 10.1g | Saturated Fat: 4.5g | Fiber: 4.1g | Sugar: 2.4g