Best 3 Chicken Quinoa Stuffed Peppers Recipes

**A Culinary Excursion: Embark on a Flavorful Journey with Chicken Quinoa Stuffed Peppers**

Prepare to tantalize your taste buds with a culinary masterpiece that seamlessly blends the vibrant flavors of chicken, quinoa, and bell peppers. This delectable dish, meticulously crafted with a symphony of spices and fresh herbs, promises an explosion of flavors in every bite. Discover the art of culinary fusion as you embark on a journey through a medley of textures, from the tender chicken to the fluffy quinoa and the crisp bell peppers. Indulge in a symphony of flavors as you explore variations of this dish, each offering a unique twist on the classic recipe.

**Recipes Galore: A Culinary Adventure Awaits**

1. **Classic Chicken Quinoa Stuffed Peppers:** Experience the timeless flavors of the classic chicken quinoa stuffed peppers, a symphony of savory chicken, fluffy quinoa, and aromatic vegetables enveloped in tender bell peppers. Embark on a culinary journey that pays homage to tradition while delighting your palate with every bite.

2. **Mediterranean-Inspired Chicken Quinoa Stuffed Peppers:** Embark on a culinary voyage to the sun-kissed shores of the Mediterranean with this vibrant rendition of chicken quinoa stuffed peppers. Infused with the flavors of the region, this dish features a tantalizing blend of herbs, spices, and tangy feta cheese, creating a harmonious balance of flavors that will transport you to the heart of the Mediterranean.

3. **Southwestern-Style Chicken Quinoa Stuffed Peppers:** Experience the bold and fiery flavors of the American Southwest with this tantalizing take on chicken quinoa stuffed peppers. Bursting with the vibrant flavors of chili powder, cumin, and chipotle peppers, this dish promises a fiesta of flavors that will leave your taste buds dancing. Prepare yourself for a culinary adventure that captures the essence of the Southwest.

4. **Vegetarian Quinoa Stuffed Peppers:** Discover a symphony of flavors in this vegetarian rendition of quinoa stuffed peppers. Packed with a medley of colorful vegetables, tender quinoa, and a burst of fresh herbs, this dish caters to vegetarians and vegetable enthusiasts alike. Indulge in a delightful symphony of flavors that celebrates the bounty of nature.

As you journey through these recipes, let your senses guide you on a culinary adventure that will leave a lasting impression. Each variation offers a unique culinary experience, showcasing the versatility and endless possibilities of chicken quinoa stuffed peppers. Prepare to be captivated by the harmonious blend of flavors and textures as you embark on this delectable voyage.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA AND CHICKEN STUFFED PEPPERS RECIPE

QUINOA AND CHICKEN STUFFED PEPPERS RECIPE image

Decadent and satisfying, these stuffed peppers are filled with nutrition and fantastic Italian flavors. Complete with melted mozzarella on top, this meal is one of my family's favorite.

Provided by Wendy

Time 55m

Number Of Ingredients 13

Ingredients

6 bell peppers ((halved and seeded))
2 lbs ground chicken breast
1/2 cup uncooked quinoa
1 medium yellow onion ((finely diced))
4 cloves garlic ((minced))
1 tbsp olive oil
2 1/2 cups canned tomato sauce
1 tbsp dried basil
1 tbsp dried oregano
1/2 tbsp dried parsley
1/3 cup fresh basil ((chopped))
1 cup reduced fat mozzarella cheese ((shredded))
Salt and pepper to taste

Steps:

Cook quinoa according to package directions.
Preheat oven to 350, and coat a large 11" x 13" baking dish with nonfat cooking spray.
Heat oil in a large skillet over medium high heat. Add in onions and cook until translucent, about 2 minutes. Add in chicken, dried basil, dried oregano, dried parsley and salt and pepper, and cook until meat is no longer pink. Use a wooden spoon to break apart the meat while cooking.
Stir in tomato sauce, and mix to combine, Remove from heat.
Combine the chicken mixture and the prepared quinoa in a large bowl. Season with additional salt and pepper as needed.
Spoon the mixture evenly into each pepper half. Then top each one with mozzarella cheese (about 1 tbsp each).
Place in oven, and cook for about 30 minutes or until peppers are tender and cheese is melted and golden. Top with fresh basil before serving.

Nutrition Facts : Calories 316 kcal, Carbohydrate 26.1 g, Protein 33.9 g, Fat 9.2 g, SaturatedFat 1.8 g, Cholesterol 79 mg, Sodium 541 mg, Fiber 4.4 g, Sugar 9.8 g, ServingSize 1 serving

SAUSAGE AND RICE STUFFED PEPPERS

Sausage and Rice Stuffed Peppers image

Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.

Provided by NANCIENANCIE

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

Ingredients

6 large green bell peppers
1 pound ground sausage
1 large onion, chopped
2 (10.75 ounce) cans tomato soup
2 ⅔ cups water
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper to taste
1 pound Cheddar cheese, shredded, divided
3 cups uncooked instant rice

Steps:

Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
Spoon rice mixture into peppers.
Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

Nutrition Facts : Calories 1276.5 calories, Carbohydrate 154.6 g, Cholesterol 133.3 mg, Fat 53.1 g, Fiber 5.3 g, Protein 43.6 g, SaturatedFat 25.9 g, Sodium 1141.8 mg, Sugar 8.1 g

QUINOA AND VEGETABLE STUFFED PEPPERS

Quinoa and Vegetable Stuffed Peppers image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup quinoa
2 cups chicken or vegetable stock
6 small bell peppers, mixed colors, seeded and halved
3 tablespoons EVOO, plus extra for drizzling
Salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 small firm eggplant, trimmed of half the skin, chopped
1 small to medium firm zucchini, seeded and chopped
1 red onion, chopped
1 fresh chile pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh mint leaves, a handful, chopped
2 plum tomatoes, chopped
1 cup crumbled feta or ricotta salata cheese

Steps:

Preheat the oven to 450 degrees F.
Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.

Nutrition Facts : Calories 303 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 638 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 11 grams, Sugar 10 grams

Tips:

Select the Right Peppers: Choose bell peppers that are firm, brightly colored, and have smooth skin. Avoid peppers with bruises or blemishes.
Prepare the Peppers Properly: Cut the pepper tops and remove seeds and ribs thoroughly. This will create a space for the stuffing.
Cook the Quinoa Perfectly: Rinse the quinoa thoroughly before cooking. Use a 1:2 ratio of quinoa to water or broth, and cook according to the package instructions.
Flavorful Chicken Mixture: Season the chicken with a blend of spices like cumin, paprika, garlic powder, and salt. You can also add chopped vegetables like onions, celery, or carrots for extra flavor.
Balanced Stuffing: Combine the cooked quinoa, chicken mixture, and any additional desired fillings like beans, corn, or cheese. Ensure the stuffing is flavorful and has a good balance of textures.
Stuff the Peppers Carefully: Fill the pepper cavities with the quinoa mixture, pressing it down gently to ensure it's packed tightly. Don't overstuff the peppers, as they may burst during baking.
Baking Perfection: Bake the stuffed peppers at a moderate temperature (around 375°F) for 30-40 minutes, or until the peppers are tender and the filling is thoroughly heated.

Conclusion:

Stuffed bell peppers are a versatile and delicious dish that can be enjoyed as a main course or a side dish. By following these tips, you can create a flavorful and satisfying meal that combines the goodness of quinoa, chicken, and colorful bell peppers. Whether you're looking for a healthy and nutritious option or a crowd-pleasing appetizer, chicken quinoa stuffed peppers are sure to impress. Get creative with your fillings and seasonings to make this dish your own and enjoy a delicious and satisfying meal that's perfect for any occasion.