Chicken and Quinoa Stuffed Peppers Recipe

There’s something incredibly heartwarming about gathering around the dinner table with family and enjoying a meal that not only looks stunning but also tastes divine. My Chicken and Quinoa Stuffed Peppers Recipe is a delightful celebration of colorful veggies and hearty flavors, perfect for a cozy family dinner or a special weekend treat. Picture vibrant red, yellow, and orange bell peppers, filled with a savory mix of seasoned chicken, fluffy quinoa, and finely chopped vegetables. As they bake, the peppers become tender, melding beautifully with the filling, creating a dish that’s both comforting and full of character. This recipe is also wonderfully versatile, encouraging creativity in your kitchen while keeping things family-friendly and fun.

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Skill Level: Easy

Ingredients:

• 4 large bell peppers (red, yellow, and orange)
• 1 cup cooked quinoa
• 2 cups cooked, shredded chicken
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium zucchini, finely diced
• 1 cup canned diced tomatoes, drained
• 1 cup shredded cheddar or mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 2-3 minutes.
4. Add the diced zucchini to the skillet and sauté for another 5 minutes, until tender.
5. Mix in the cooked quinoa, shredded chicken, drained diced tomatoes, oregano, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
6. Remove the skillet from heat and stir in half of the shredded cheese.
7. Spoon the chicken and quinoa mixture into each bell pepper, filling them generously.
8. Place the stuffed peppers in a baking dish. Sprinkle the remaining cheese on top of each pepper.
9. Cover the dish with aluminum foil and bake for 20 minutes.
10. Uncover and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and golden.
11. Remove from oven and garnish with fresh chopped parsley.

Helpful Tips:

• You can prepare the stuffed peppers ahead of time, cover, and refrigerate them until ready to bake.
• For a vegetarian version, substitute the chicken with black beans or chickpeas.
• Customize the filling by adding your favorite vegetables like corn, spinach, or mushrooms.

Pairings:

• Serve with a fresh green salad and a balsamic vinaigrette.
• Add some crusty bread on the side to soak up any extra juices.
• A glass of red wine or a sparkling water with a splash of lime complements this dish wonderfully.

At Zynahz, our mission is to bring joy and a touch of creativity into your kitchen with every recipe we share. We believe in the power of food to bring families together and create cherished memories. I hope you enjoy making and savoring these Chicken and Quinoa Stuffed Peppers as much as I do. Please share your culinary creations with us, and don’t forget to spread the love by sharing this recipe with friends and family. Explore more delightful recipes on Zynahz, and stay connected with us on social media. Don’t forget to sign up for our newsletter for more kitchen inspirations. Happy cooking!