Chicken And Quinoa Stuffed Peppers With Warm Spices

Name: Chicken And Quinoa Stuffed Peppers With Warm Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 red peppers (or 4 red bell peppers, and 4 roasted red peppers); 1/2 cup quinoa; 1 tablespoon olive oil; 1 chicken breast, chopped into bite side pieces; salt and pepper; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/4 onion, diced; 2 cloves garlic, minced; 1 sprig celery, diced; 1 zucchini, diced; 1 lb fresh spinach; 1/4 cup finely minced cilantro; 1/2 cup fresh feta or ricotta

Servings: persons

8 red peppers (or 4 red bell peppers, and 4 roasted red peppers)
1/2 cup quinoa
1 tablespoon olive oil
1 chicken breast, chopped into bite side pieces
salt and pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 onion, diced
2 cloves garlic, minced
1 sprig celery, diced
1 zucchini, diced
1 lb fresh spinach
1/4 cup finely minced cilantro
1/2 cup fresh feta or ricotta

1
Preheat your oven to 350F. If you are not using stored bought roasted peppers (which are just as easy, and usually cheaper than fresh), you will first need to roast half of the peppers. If you have them jarred, you can simply finely chop them and set aside.
2
If you have a gas stove, simply char the peppers on all sides right over the flame. You can also do this on a foil lined baking sheet under the broiler, or on a barbecue. Char until all sides are blackened. Transfer to a bowl and cover with saran wrap. Allow to sit in the bowl, covered, for 10 minutes. Gently peel the skin off and discard. Core, and deseed the peppers and finely chop.
3
With the remaining 4 peppers, remove the core and cut in half lengthwise. Strip the seeds out and place in a baking dish cut side up. Add a 1/2 cup of water. Cover with aluminium foil and place in the oven, this will allow them to soften while you prepare the filling.
4
Fill a medium sauce pot with water and bring it to a boil. Rinse the quinoa under water, and pick through to make sure there isn't any grit. Add salt to the water and cook in the boiling water for 8 minutes. Drain and reserve.
5
Meanwhile, heat a large skillet to medium heat. Sprinkle a pinch of salt and pepper over the chicken as well as the cumin and the coriander and add to the skillet. Saute until cooked through. Remove to a plate and add the onion. Reduce the heat to medium low and sweat until soft. Add the garlic, the celery and the zucchini and cook until they are all soft. Stir in the chopped roasted peppers along with any of their juices. Return the chicken to the pot along with the spinach and stir until spinach is wilted. Stir in the quinoa and the cilantro. Taste the mixture and add salt and pepper as necessary.
6
Remove the peppers from the oven. Spoon the quinoa mixture into the peppers and top with cheese. Place in the oven and bake for 15 minutes. Serve hot.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 red peppers (or 4 red bell peppers, and 4 roasted red peppers), 1/2 cup quinoa, 1 tablespoon olive oil, 1 chicken breast, chopped into bite side pieces, and more.

Yes, Chicken And Quinoa Stuffed Peppers With Warm Spices falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!