Chicken, Black Bean and Quinoa Stuffed Peppers
Bell peppers filled with tomato quinoa, black beans, corn, and seasoned chicken, finished with melted Mexican cheese.
- Calories
- 680
- Protein
- 45g
- Carbs
- 78g
- Fat
- 20g
Per serving
Ingredients
For 4 servings · 50 min total
- bell pepperhalved and seeded4
- cooked shredded chicken16 oz
- quinoarinsed8 oz
- black beansdrained and rinsed2 can
- frozen corn6 oz
- diced tomatoes2 can
- yellow oniondiced4 oz
- shredded mexican cheese3 oz
- low-sodium chicken broth2 cup
- chili powder1 tsp
- canola oil4 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Dice the onion and halve and seed the bell pepper. Warm canola oil in a skillet over medium heat. Add the onion, season with salt, and cook until translucent, about 4-5 minutes.
- 2Add the quinoa, broth, diced tomatoes, chili powder, and black pepper. Cover and simmer until the quinoa is tender and the liquid is absorbed, about 15-18 minutes; the grains should look translucent with a visible spiral.
- 3Stir in the black beans, corn, and cooked shredded chicken. Heat until steaming and the chicken reaches 165°F (74°C), about 4-5 minutes.
- 4Spoon the filling into the pepper halves. Return them to the covered skillet with a splash of water, cover, and cook until the peppers are fork-tender, about 8-10 minutes.
- 5Top with Mexican cheese, cover, and cook until melted, about 2-3 minutes. Taste and adjust the salt.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.