Mexican Chicken & Quinoa Stuffed Peppers

How to Make Mexican Chicken & Quinoa Stuffed Peppers

1. 1

   Step 1: Cook the quinoa and preheat the oven

   Active 5 min · Passive 15 min

   Rinse the dry quinoa in a fine sieve. In a small saucepan combine the dry quinoa with 1 1/4 cups (300 ml) water, bring to a boil, reduce to a simmer, cover and cook until water is absorbed (about 12–15 minutes). While the quinoa starts, preheat the oven to 375°F (190°C). Fluff cooked quinoa with a fork and set aside to cool slightly.

   For this step

   • 2/3 cup (dry)dry quinoa
   
2. 2

   Step 2: Prepare the peppers

   Active 6 min

   Trim the tops of the medium bell peppers and remove seeds and membranes (reserve tops if you like for presentation). If any peppers won’t stand up, slice a thin bit off the bottom to level them. Place the prepared medium bell peppers upright in a 9x13-inch (or similar) baking dish.

   For this step

   • 6 medium bell peppersmedium bell peppers
   
3. 3

   Step 3: Sauté the aromatics and spices

   Active 5 min

   Heat the olive oil in a medium skillet over medium heat, add the small yellow onion + 2 garlic cloves and cook, stirring, until softened (about 3–4 minutes). Stir in the spice mix (1 tsp chili powder, 1 tsp ground cumin, 3/4 tsp kosher salt, 1/2 tsp black pepper) and cook 30–60 seconds until fragrant, then remove from heat.

   For this step

   • 1 small onion + 2 cloves garlicsmall yellow onion + 2 garlic cloves
   • 1 tablespoonolive oil
   • 1 blend (see details)spice mix (1 tsp chili powder, 1 tsp ground cumin, 3/4 tsp kosher salt, 1/2 tsp black pepper)
   
4. 4

   Step 4: Make the filling

   Active 4 min

   In a large bowl combine the cooked quinoa, cooked shredded chicken, black beans (drained), corn (drained or frozen and thawed), salsa and the sautéed onion mixture. Reserve 1/4 cup of the shredded cheese for topping; stir the remaining 3/4 cup shredded cheese into the filling. Taste and adjust with a pinch more salt or pepper if needed.

   For this step

   • 2 cups shredded cooked chickencooked shredded chicken
   • 1 cup (drained)black beans (drained)
   • 1 cupcorn (drained or frozen)
   • 1/2 cupsalsa
   • 1 cup shreddedshredded cheese
   
5. 5

   Step 5: Stuff and bake the peppers

   Active 8 min · Passive 12 min

   Spoon the filling into each prepared medium bell pepper, filling to just below the rim (about 1 to 1¼ cups filling per pepper). Sprinkle the reserved 1/4 cup shredded cheese over the tops. Cover the baking dish loosely with foil and bake at 375°F (190°C) for 10 minutes, then remove the foil and bake 2–6 more minutes until peppers are tender and cheese is melted and lightly browned. Check the center of a pepper with an instant-read thermometer—the filling (including chicken) must reach 165°F / 74°C. If not yet 165°F, return to oven uncovered until it does. If tops brown too quickly, cover loosely with foil.
   
6. 6

   Step 6: Rest, serve and store safely

   Active 2 min

   Let the stuffed peppers rest about 2 minutes before serving so the filling sets. Serve warm. Refrigerate any leftovers in shallow airtight containers within 2 hours and use within 3–4 days; reheat to 165°F/74°C before eating. Makes 6 stuffed peppers; serve 1 stuffed bell pepper per serving (serves 6).

1. Rinse the dry quinoa in a fine sieve. In a small saucepan combine the dry quinoa with 1 1/4 cups (300 ml) water, bring to a boil, reduce to a simmer, cover and cook until water is absorbed (about 12–15 minutes). While the quinoa starts, preheat the oven to 375°F (190°C). Fluff cooked quinoa with a fork and set aside to cool slightly.
2. Trim the tops of the medium bell peppers and remove seeds and membranes (reserve tops if you like for presentation). If any peppers won’t stand up, slice a thin bit off the bottom to level them. Place the prepared medium bell peppers upright in a 9x13-inch (or similar) baking dish.
3. Heat the olive oil in a medium skillet over medium heat, add the small yellow onion + 2 garlic cloves and cook, stirring, until softened (about 3–4 minutes). Stir in the spice mix (1 tsp chili powder, 1 tsp ground cumin, 3/4 tsp kosher salt, 1/2 tsp black pepper) and cook 30–60 seconds until fragrant, then remove from heat.
4. In a large bowl combine the cooked quinoa, cooked shredded chicken, black beans (drained), corn (drained or frozen and thawed), salsa and the sautéed onion mixture. Reserve 1/4 cup of the shredded cheese for topping; stir the remaining 3/4 cup shredded cheese into the filling. Taste and adjust with a pinch more salt or pepper if needed.
5. Spoon the filling into each prepared medium bell pepper, filling to just below the rim (about 1 to 1¼ cups filling per pepper). Sprinkle the reserved 1/4 cup shredded cheese over the tops. Cover the baking dish loosely with foil and bake at 375°F (190°C) for 10 minutes, then remove the foil and bake 2–6 more minutes until peppers are tender and cheese is melted and lightly browned. Check the center of a pepper with an instant-read thermometer—the filling (including chicken) must reach 165°F / 74°C. If not yet 165°F, return to oven uncovered until it does. If tops brown too quickly, cover loosely with foil.
6. Let the stuffed peppers rest about 2 minutes before serving so the filling sets. Serve warm. Refrigerate any leftovers in shallow airtight containers within 2 hours and use within 3–4 days; reheat to 165°F/74°C before eating. Makes 6 stuffed peppers; serve 1 stuffed bell pepper per serving (serves 6).