Southwestern Chicken and Quinoa Stuffed Peppers

Southwestern Chicken and Quinoa Stuffed Peppers via The Kittchen-5

I am almost three weeks into my modified paleo diet and I am constantly looking for new and exciting ways to eat chicken, quinoa, and vegetables. Today I bring you Southwestern Chicken and Quinoa Stuffed Peppers. Light fluffy quinoa and shredded chicken is seasoned with chunky salsa, combined with beans and avocado and stuffed inside a bell pepper. If you want to get creative, you can add a bit of cheddar cheese and a fried egg with a runny yolk on top. It’s a low fat meal that is positively loaded with protein, which helps keep you feeling full.

Southwestern Chicken and Quinoa Stuffed Peppers via The Kittchen-2

While I am on my diet I am keeping cooked quinoa, shredded chicken, and plenty of veggies in my fridge at all times. And you know what? If you do that prep work on a Sunday, you can get a handful of different dinner options on the table in 20 minutes or less. It’s empowering because dinner has gone from a bit of a chore to something that is easy to accomplish (and without much mess).

Southwestern Chicken and Quinoa Stuffed Peppers via The Kittchen-4

If you are on a strict Paleo or Whole 30 diet and are not eating legumes, you could substitute corn, kale, shredded carrots, or jalapeños for the beans.

Southwestern Chicken and Quinoa Stuffed Peppers via The Kittchen

Southwestern Chicken and Quinoa Stuffed Peppers

Yields 2

5 minPrep Time

20 minCook Time

25 minTotal Time

Save Recipe

Ingredients

  • 1 Large Bell Pepper
  • 1 cup Shredded Chicken
  • 1 cup Cooked Quinoa
  • 1/4 cup Salsa
  • 1/4 cup diced Avocado
  • 1/4 cup Beans (I used a mix of Black and Kidney)
  • *Optional toppings: Cheddar Cheese and a fried egg

Instructions

  1. Start by heating your oven to 350 degrees.
  2. Then slice the pepper in half and remove the seeds and membranes.
  3. In a bowl, pour the salsa over the chicken, letting the chicken soak in the salsa for a minute. Then add the quinoa, beans, and avocado. Stir to combine.
  4. Fill the pepper halves with the chicken and quinoa mixture. Sprinkle cheddar cheese on top if you like.
  5. Place the peppers in the oven to bake for 15 minutes. The peppers will have softened, but will still have a bit of crunch.
  6. For something extra special, serve the peppers with a fried egg with a runny yolk on top.
http://thekittchen.com/southwestern-chicken-and-quinoa-stuffed-peppers/

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  • That egg! Perfection….a runny egg on anything would make me happy…..

  • you had me at the first photo with runny egg. yumms 😀

  • Oh my.. these look like perfection…

  • This looks so delicious and filling but also healthy! I wish I had thought of eating something like this when I was trying a paleo diet, well done sticking with it for 3 weeks!

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