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19) Minced Chicken and Quinoa Stuffed Peppers

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers any color, tops cut off, seeds removed
  • 1 lb minced ground chicken
  • 1 cup cooked quinoa about 1/3 cup dry
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup canned diced tomatoes drained
  • 1/2 cup corn fresh or frozen
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar or mozzarella
  • 1 tbsp olive oil

Method
 

  1. Preheat oven to 375°F (190°C). Drizzle peppers with a little oil and place upright in a baking dish.
  2. Heat oil in a skillet over medium; sauté onion until soft, 3–4 minutes. Add garlic and cook 30 seconds.
  3. Add minced chicken, breaking up with a spoon; cook until no pink remains, about 6–8 minutes. Season with chili powder, cumin, salt, and pepper.
  4. Stir in cooked quinoa, diced tomatoes, and corn; heat through and adjust seasoning.
  5. Spoon mixture into peppers, top with cheese, cover with foil, and bake 25–30 minutes until peppers are tender. Remove foil last 5 minutes to brown cheese.