Wednesday, February 4, 2015

Quinoa & Chicken Mexican Stuffed Peppers

I had two GIAGANTIC green bell peppers calling my name in the fridge, so I searched the pantry to see what I could create for dinner tonight and came up with these tasty stuffed peppers!  I love how they are not only delicious but very pleasing to the waistline as well. If you don't want your peppers too spicy then leave out the jalapenos, but I like my peppers with some heat!

Quinoa & Chicken Mexican Stuffed Peppers


1 1/2 cups cooked chicken
1 15 oz can of black beans, drained & rinsed
1 cooked cup of quinoa
2 large green or red bell peppers
2 jalapenos, chopped
1 small onion, chopped
1 tbsp olive oil
1 cup of your favorite salsa - I used pineapple in this recipe
shredded cheese
green onions (for topping)

Start by preheating your oven to 350 degrees and chopping your jalapenos and onion

Saute them for about 3 minutes in the olive oil

Next drain and rinse you beans before adding them to the mixture

And cut your peppers in half. Scoop out the insides until you have a nice shell to fill.

Add the chicken and beans to the skillet

And mix well

Saute the chicken and beans until warm and then add the salsa

Mix in the cooked quinoa

Now you are ready to fill your peppers. Don't be scared to fill these guys right up and pack them tight - this recipe makes plenty of filling and nobody wants to get a pepper without enough filling!

Bake them for 25 minutes in a shallow dish with about an inch of water on the bottom.

Take them out and top with some shredded cheese.

Put them back in the oven and broil them for about 5 minutes (until the cheese is brown and bubbling).

Top with some green onions and they are ready to serve! Pair them with a salad or some refried beans!

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