Pesto Chicken Quinoa Stuffed Peppers
This easy and healthy pesto chicken quinoa stuffed peppers recipe is perfect for a weeknight dinner and can even be prepped ahead of time. This recipe is gluten free and can be made dairy free.
Equipment
- Safe Oven Dish
Ingredients
- 6 large red bell peppers
- 1 lb ground chicken
- 2 cups cooked quinoa in broth
- 3 tbsp pesto use dairy free if applicable
- 1 15 oz can diced tomatoes
- 1/2 cup shredded mozzarella sub dairy free cheese if applicable
- 1 tsp oregano
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit
- If not already cooked, cook quinoa in broth (instead of water) according to package.
- Cut off the tops of bell peppers and place in an oven safe dish with water just slightly covering the bottom of the pan. Once the oven is preheated, add empty bell peppers in and cook for 10 minutes
- In a saute pan, slightly brown ground chicken on medium heat with olive oil, pesto, garlic powder and onion powder
- Once cooked, add in can of diced tomatoes and cooked quinoa and combine well.
- Remove peppers from the oven and stuffed with the mixture. Depending on the size of your peppers, you may have leftover stuffing.
- Add 1-2 tbsp of shredded mozzarella to the tops of each peppers
- Place in the oven for 25 more minutes or until the peppers are soft and the cheese is melted
Notes
- I used 93% lean ground turkey but any ground meat or meat alternative will work
Nutrition
Serving: 1stuffed pepper | Calories: 432kcal | Carbohydrates: 13.4g | Protein: 27.9g | Fat: 21.1g | Saturated Fat: 3.2g | Cholesterol: 71.6mg
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!
Share by Email