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quinoa stuffed bell peppers with sliced jalapeño

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!
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
Servings 8 bell pepper halves
Calories 364 kcal
Author Monique of AmbitiousKitchen.com

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 Facts
Enchilada Chicken & Quinoa Stuffed Bell Peppers
Amount Per Serving (2 pepper halves)
Calories 364 Calories from Fat 91
% Daily Value*
Fat 10.1g16%
Saturated Fat 4.5g28%
Carbohydrates 29.3g10%
Fiber 4.1g17%
Sugar 2.4g3%
Protein 39.8g80%
* Percent Daily Values are based on a 2000 calorie diet.