Chicken and Quinoa Stuffed Peppers

If you ask me, stuffed peppers is one of the bestttttt weeknight meals for a long work week! I always like to play with different styles and recipes when I start to crave this meal. That’s when I start surveying the internet for versatile recipes for stuffed peppers.

Yesterday, I hit the jack pot with this luscious dish!


Ingredients :

  • 4 bell pepper cut in half (2 red and 2 yellow – because those are my favorite)
  • 2 packets Seeds of Change Quinoa and Brown Rice (these are microwavable rice packets that absolutely delicious and so easy for that quick rice dish)
  • 1 lb ground chicken
  • 1 yellow onion
  • 1 cup diced mushrooms
  • 1 cup chicken broth
  • 1 cup tomato sauce
  • 4 cloves garlic
  • 1 packet taco seasoning
  • 1 cup mozzarella
  • 1/2 teaspoon salt and pepper

Directions :

  1.  Preheat oven to 375°
  2.  To a large pan, add chopped onions and mushrooms and cook for about 5-7 minutes until fragrant
  3.  Add garlic to pan and cook for another 5 minutes
  4.  Add taco seasoning and combine, then add ground chicken and cook until browned
  5.  Add chicken broth and tomato sauce and bring to slight boil
  6.  Cook quinoa and brown rice according to package directions and then add to chicken mixture and stir to combine
  7.  Allow mixture to simmer for about 10-15 minutes
  8.  Cut bell peppers in half and fill each half with the mixture until full
  9.  Cover with foil, tightly, and cook for 45 minutes
  10.  Remove from oven, uncover and top with mozzarella cheese and broil for 5 minutes or until browned on top

Fresh cilantro does this dish wonders

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