Stuffed Peppers With Ground Chicken, Quinoa and Vegetables
Stuffed bell peppers are a fun way to present a vegetable-packed, balanced meal. Here, the peppers are halved lengthwise and piled with a chicken-quinoa-vegetable filling that cooks evenly and tenderly.
- ¾ cup uncooked quinoa
- 2 cups low-sodium chicken broth
- 4 large bell peppers
- ¾ pound ground chicken
- 1 medium yellow onion
- 2 cups frozen mixed vegetables (usually corn, carrots, peas, and green beans), thawed
- 3 tablespoons tomato paste
- 1 egg, beaten
- 1 teaspoon dried oregano
- Salt and pepper
- 2 tablespoons fresh parsley
Measure chicken broth.
Mix chicken and quinoa filling.
- Measuring cups
- Medium pot with lid
- Mesh sieve
- Cutting board
- Chef’s knife
- Sheet pan
- Large mixing bowl
- Measuring spoons
1. Cook the quinoa
Combine the quinoa and chicken broth in a medium pot. Bring everything to a boil, then reduce it to a simmer, cover, and cook for 15 minutes. Drain any excess liquid.
2. Prepare the bell peppers.
While the quinoa is cooking, heat the oven to 375 degrees.
Cut each bell pepper in half lengthwise, and scrape out the seeds and white pith.
Set the eight bell pepper halves cut-side up on a sheet pan. In a large mixing bowl, combine the cooked quinoa with all the remaining ingredients except the parsley. Season with salt and pepper. Use your hands to mix everything together.
Spoon the mixture evenly into the bell pepper halves, then shape it into a dome. (It will be heaping, which is OK.) Bake for 40 minutes, until the bell pepper is soft and the chicken is cooked through.
Sprinkle parsley over the stuffed peppers, and serve two to a plate.