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!
Dinner, Gluten Free, Meal Prep, Mexican
quinoa stuffed bell peppers
Servings8bell pepper halves
AuthorMonique of AmbitiousKitchen.com
For the quinoa:
For the stuffed peppers:
1pound93% lean ground chicken or lean ground turkey
1/2white or yellow onion, finely diced
1jalapeño, seeded and diced
Freshly ground black pepper
1cupred enchilada sauce, divided
4red bell peppers, cut in half lengthwise and seeded
1cupshredded mexican or cheddar cheese
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.
Enchilada Chicken & Quinoa Stuffed Bell Peppers
Amount Per Serving (2 pepper halves)
Calories 364Calories from Fat 91
% Daily Value*
Saturated Fat 4.5g28%
* Percent Daily Values are based on a 2000 calorie diet.