Stuffed Peppers

Howdy! It’s been a while since I shared a recipe with y’all, so I’m sharing one of my favorite weeknight meals– STUFFED PEPPERS!

The filling is actually pretty similar to my crockpot mexican chicken and quinoa, sans enchilada sauce– but it’s cooked in the skillet, so you can pull it all together relatively quickly.

I love cooked peppers, so filling them with this chicken/bean/quinoa mixture adds complexity and different textures. So yummy!

I opt to have mine without cheese, but G loves a sprinkle of Mexican cheese on top of his!

They’re really easy to make and pull together and make for a pretty healthy and inexpensive weeknight dinner.

Plus, I always make extras so I can take it for lunch the next day 🙂

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Stuffed Peppers

Ingredients

• 6 bell peppers
• 1 lb ground chicken
• 1/2 cup quinoa
• 1/2 cup salsa
• 1 can black beans
• 1/2 cup corn
• 1/2 cup onions chopped
• 1 tbsp chili powder
• 1 tsp garlic salt
• 1/2 tsp cumin
• 1 pinch cayenne pepper
• 1/4 tsp red pepper flakes
• 1/2 cup shredded mexican cheese blend optional

Instructions

1. Preheat oven to 375.

2. Cut tops off of peppers, and use a spoon to scoop out the seeds and ribs.
   

3. Cook quinoa according to instructions
   

4. Brown the ground chicken in a skillet over medium heat. Add seasoning, black beans, corn, onions, salsa, and cooked quinoa.
   

5. Divide filling between hollowed out peppers and place in baking dish. Cover with aluminum foil and cook for 25-35 minutes, until peppers are softened.
   

6. Remove foil and top with cheese if desired. Cook for another 5-10 minutes until cheese is bubbly.
   

7. Remove from oven, allow to cool a bit, and ENJOY!