With ground chicken, melty cheese, quinoa, and jarred salsa cooked in one pot, this Mexican stuffed peppers recipe is like a healthy taco in a bell pepper shell.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 3
Ingredients
• 3 bell peppers , stems and tops removed, then seeded and
• 1 pound ground chicken
• 1/2 medium onion, chopped
• 12 ounce jar restaurant style salsa
• 1 T taco seasoning (see homemade taco seasoning recipe here)
• 1 cup cooked quinoa
• 1/4 teaspoon kosher salt
• 1 cup shredded cheese , Mexican blend or cheddar
• 2 tablespoons chopped cilantro
• ¼ cup sour cream , optional
Instructions
• Preheat the oven to 350 degrees F.
• Brown the ground chicken in a large fry pan over medium high heat for 3-5 minutes or until cooked almost through. Add the onion cook until softened, about 5 more minutes. Stir in the jarred salsa, and taco seasoning. Add the quinoa and then reduce to medium low. Cover and cook for 5 minutes, stirring occasionally.
• Fold in ¾ of the chopped cilantro, reserving some for garnish.
• While the meat is cooking, cut off the tops of the peppers, spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 3 minutes or until they soften but still hold their shape.
• Transfer the peppers to a baking dish. Fill the peppers with the hot meat and quinoa mixture.
• Bake for 18-20 minutes or until peppers are tender. Sprinkle with cheese and heat for an additional minute or two until the cheese has melted. Garnish with the chopped cilantro and sour cream if you’d like, and serve.
Don't Forget the Secret Ingredient 