Enchilada Chicken & Quinoa Stuffed Bell Peppers
Total Time
1 hour and 15 minutes
Prep Time
15 minutes
Cook Time
1 hour
Rating
4.67 out of 5 stars
(6)
Ingredients
8 servings
- For the quinoa:
- 1/3 cup uncooked quinoa
- 3/4 cup water
- For the stuffed peppers:
- 1 pound 93% lean ground chicken or lean ground turkey
- 1 egg
- 1/2 cup chopped cilantro
- 1/2 white or yellow onion, finely diced
- 1 jalapeño, seeded and diced
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 cup red enchilada sauce, divided
- 4 red bell peppers, cut in half lengthwise and seeded
- 1 cup shredded mexican or cheddar cheese
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Preparation
Step 1
Preheat oven to 375 degrees F. Spray a 9x13 baking pan with nonstick cooking spray.
Step 2
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.
Step 3
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).
Step 4
Stuff each pepper half with the mixture. Top each bell pepper with 1 tablespoon of enchilada sauce. Bake uncovered for 40 minutes.
Step 5
Remove from heat and add about 2 tablespoons cheese on top of each bell pepper. Bake for 5 more minutes.
Step 6
Serve with extra enchilada sauce, cilantro, avocado and jalapeno slices. Serves 4; 2 pepper halves each.
Step 7
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