Tex-Mex Quinoa Stuffed Peppers

When we started adding recipes to our blog we told ourselves that we were going to create simple recipes that anyone can make at home. Nothing unnecessarily complicated, or fancy, just our favourite dishes that we make on a regular basis for dinner or lunches for work. Diva #1 has lunch with Whitey almost every day at work, and she gave her the idea to start writing out her simple healthy lunch recipes that she often asks her for.

And for those of you not YET in love with quinoa, honestly it really is a SUPERFOOD, click HERE for an interesting read on the 27 Science-Backed Health Benefits of Quinoa. We love it when things taste good but are also good for you 🙂

Tex-Mex Quinoa Stuffed Peppers

Tex-Mex Quinoa Stuffed Peppers

This recipe started out as a chilli recipe that we made with ground beef, and would top with cheese and sour cream and serve with tortilla chips at parties! We replaced the ground beef with chicken breasts and quinoa, stuffed the chilli in peppers, and omitted the cheese and tortilla chips. Once out of the oven we topped the peppers with fresh avocado and a cilantro Greek yogurt sauce as a creamy, but healthy alternative. We’re not going to lie, it’s god damn delicious!

Tex-Mex Quinoa Stuffed Peppers

Tex-Mex Quinoa Stuffed Peppers

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Tex-Mex Quinoa Stuffed Peppers

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • STUFFED PEPPERS:
  • 3 chicken breasts
  • 1 cup quinoa, uncooked
  • Vegetable oil
  • 9 bell peppers (whatever colour you like or mix it up!)
  • 1 red onion
  • 2 cloves garlic, minced
  • 1 tbsp ground cumin
  • 2 tbsp Creole (or Cajun) seasoning
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
  • Salt and pepper
  • 1 can (28 oz) tomatoes, diced
  • 1 can black beans, rinsed
  • 1 can corn, rinsed
  • 4 avocados, for serving
  • DRESSING:
  • 1 bunch cilantro leaves
  • ½ cup plain Greek yogurt
  • 2 cloves garlic, minced
  • Salt
  • 1 dash Tabasco
  • 3 limes, juiced
  • ¼ cup olive oil
  • 1 avocado (optional)

Directions:

  1. STUFFED PEPPERS: Grill chicken breasts, chop up meat and set aside
  2. Cook quinoa according to package instructions and set aside
  3. In a skillet heat oil over medium heat and add 1 pepper, onion and garlic. Cook until tender
  4. Add quinoa, grilled chicken, spices, tomatoes, black beans and corn, simmer for 10 minutes until the liquid from the canned tomatoes has evaporated.
  5. Preheat oven to 350 F, spoon the filling into the remaining 8 bell peppers, allow the filling to spill out of the peppers
  6. Cook until peppers are tender for approximately 45 minutes
  7. DRESSING: Place all dressing ingredients in a food processor or blender, blend until smooth
  8. Drizzle dressing over stuffed peppers, you may not use all of it
  9. Chop up avocados and top the stuffed peppers after the dressing has been added
  10. NOTE: You can also add 1 avocado to the dressing and blend it all together, and omit the chopped avocados topping the peppers

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