Stuffed Bell Peppers with Quinoa and Chicken
Bell peppers filled with quinoa and shredded chicken, baked until the tops catch and the filling sets.
- Total
- 45 min
- Serves
- 2
A nutritious and hearty dish featuring bell peppers stuffed with a savory mixture of quinoa, chicken, and vegetables, perfect for meal prep.
Ingredients
- 2 pieces Bell Peppers
- 1 cup Cooked Quinoa
- 1 cup Cooked Chicken Breast, shredded
- 1/2 cup Diced Tomatoes
- 1/2 cup Onion, diced
- 2 cloves Garlic, minced
- 1 tablespoon Olive Oil
- 1 teaspoon Italian Seasoning
- Salt (to taste)
- Pepper (to taste)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a skillet, heat olive oil over medium heat and sauté onion and garlic until soft.
- Add diced tomatoes, cooked quinoa, shredded chicken, Italian seasoning, salt, and pepper. Mix well until heated through.
- Stuff each bell pepper with the quinoa and chicken mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 5 minutes.
- Let the stuffed peppers rest for a few minutes before serving.
- Serve warm and enjoy your healthy stuffed bell peppers.
Nutrition (per serving)
- Calories
- 400
- Protein
- 30 g
- Fat
- 10 g
- Carbs
- 45 g
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