Southwest Stuffed Peppers

Using up the groceries we purchase is a big goal of mine, so when I found myself moving around the same tri-colored bell peppers in the fridge on a number of occasions, I knew it was time to incorporate them into a meal.


Looking at what else was available I decided on stuffed peppers and I'm so glad I did! It's been a while since we've had them, but this delicious recipe is getting them back into the rotation!


With the prep of the quinoa and chicken and the 35–40-minute bake time, this recipe is definitely longer than our typical weeknight meal but prepping the quinoa and shredded chicken in advance would make this an easy assemble and pop in the oven type of meal - I'll definitely be prepping next time to save time (and stress!) during the busy week.


Give this recipe a go and let me know what you think!


Southwest Stuffed Peppers (serves 4)


Ingredients

  • 1 c. dry quinoa

  • 1 lb. thin sliced chicken breast

  • 1/2 c. water

  • 1 can black beans

  • 1 small red onion

  • 2 c. frozen corn

  • 1 1/2 c. salsa

  • 4 bell peppers

  • 1/2 t. salt

  • 1/2 t. garlic powder

  • 1 t. cumin

  • 1/4 shredded cheddar cheese


Instructions

  • Cook quinoa according to directions on package (I added 1 c. quinoa and 1 1/2 c. water to my Instapot and cooked on high for 2 mins)

  • Place water and chicken in Instapot and cook on high for 25 minutes (from frozen); release pressure once done and use a fork to shred. You can also use a slow cooker or simply bake or grill the chicken and shred.

  • Pre-heat over to 375 F.

  • Cut the tops off of the peppers and de-seed; cut around the stem and dice the top of the peppers to use in the stuffing.

  • Take a thin slice off the bottom of each pepper (without making a hole) so they stand on their own.

  • Add 1 1/2 c. cooked quinoa to a bowl with 2 cups of shredded chicken, diced peppers, black beans, onion and corn; mix well. Stir in salsa, salt, garlic powder and cumin.

  • Spoon mixture into each bell pepper, filling just above the top of the pepper; top with shredded cheese.

  • Bake uncovered for 35-40 minutes. Remove from oven, plate each pepper on a plate and enjoy!


NOTE: I used my Instapot to cook both the shredded chicken and quinoa, but you could use any method that works best for you and what you have!




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