Chicken & Quinoa Stuffed Peppers Recipe

Name: Chicken & Quinoa Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Red Bell Peppers; .5 tablespoons Coconut Oil; 1 Onion; 2 tablespoons Minced Garlic; 1 pound Diced Chicken Breast; 1 teaspoon Italian Seasoning; .25 teaspoons Black Pepper; .25 teaspoons Red Chili Flakes; .25 cups Shredded Carrots; 3 Campari Tomatoes; 2 handfuls Chopped Baby Spinach; .33 cups LowFat Cottage Cheese; 1 cup Cooked Quinoa

Servings: persons

5 Red Bell Peppers
.5 tablespoons Coconut Oil
1 Onion
2 tablespoons Minced Garlic
1 pound Diced Chicken Breast
1 teaspoon Italian Seasoning
.25 teaspoons Black Pepper
.25 teaspoons Red Chili Flakes
.25 cups Shredded Carrots
3 Campari Tomatoes
2 handfuls Chopped Baby Spinach
.33 cups LowFat Cottage Cheese
1 cup Cooked Quinoa

1
["Pre-Heat Oven at 400 degrees", "Heat 1/2 TB Coconut Oil in a Saute Pan on a medium flame. Add 1 small Onion, Diced? and 2 TB Minced Garlic. ?Cook for 2-3 minutes?.", "Then add ?1 lb Diced Chicken Breast, ?Italian Seasoning, ?Black Pepper & Red Pepper Flakes (optional)?.", "Stir Occasionally and when Chicken is nearly cooked through, add 1/4 Cup Shredded Carrots?, 3 Chopped Campari (or 2 Plum) Tomatoes?.
2
Saute for about 4-5 more minutes?.", "Turn heat off and Stir in 2 Handfuls of Chopped Baby Spinach?, 1/3 Cup LowFat Cottage Cheese & 1 Cup Cooked Quinoa.", "Cut off the tops of peppers, remove seeds and place in a deep pan. ?Fill Peppers with Chicken Mix and cover with foil?.
3
Bake for 20 minutes?.
4
Remove Foil and turn oven up to broil for about 5 minutes (to crisp up the top of the filling)"]

332

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

You need 13 ingredients. The key ingredients include: 5 Red Bell Peppers, .5 tablespoons Coconut Oil, 1 Onion, 2 tablespoons Minced Garlic, and more.

Yes, Chicken & Quinoa Stuffed Peppers 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!

Chicken & Quinoa Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions