I’m a huge fan of stuffed peppers but for some reason they always seemed complicated with too many steps. It also takes about an hour of prep/cook time which usually is too much time for my hungry stomach. However, today I was craving something cheesey and I also happen to have ground chicken I didn’t know what to use for (it was on sale so I stocked up). I could have made tacos, but I figured why not get a little more adventurous. I looked at a few recipes, then realized I want to use different ingredients in different quantities because well what I had available wasn’t the typical beef and rice and beans. I’m also a spice addict and the recipes I saw mostly called for too much salt with too many steps so I decided to go rogue. Luckily, this actually worked out and I think is a winner for a repeat.
Stuffed Peppers Recipe
6 bell peppers
1 pound ground chicken
1 medium size onion
Several cloves of garlic
1 can diced tomatoes
1 teaspoon Worcestershire sauce
1/2 cup uncooked quinoa
1 cup chicken broth
Pepper, salt, oregano, red pepper flakes, paprika to taste
1/2 cup shredded Cheddar cheese
- Bring a large pot of water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain and put to the side
- In a large skillet, saute garlic first for 3 minutes, add onions and saute for 5 minutes. Add chicken and saute until cooked (took me about 8 minutes).
- Stir in the tomatoes (I drained the water), quinoa, 1 cup chicken broth and Worcestershire sauce, pepper, oregano, paprika, red pepper flakes. Cover, and simmer for 15 minutes.
- Remove from heat and stir in the cheese. I used weight waters Mexican cheese because it’s what was in my fridge but I think sharp cheddar would have been yummier
- Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the chicken, quinoa mixture, and place peppers open side up in a baking dish. I had some juices left in my pan from the mixture so I put a little bit in each pepper to make them juicier. I sprinkled a little cheese on top and cover the pepper with the top that I cut off earlier
- Bake 25 minutes – I baked uncovered