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+ servings

Mexican Chicken and Quinoa Stuffed Peppers

A healthy and delicious recipe for stuffed peppers with chicken and quinoa
Prep Time20 mins
Cook Time1 hr 5 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Mexican
Keyword: peppers, quinoa, chicken, mexican, healthy, gluten free, dinner, main dish
Servings: 6
Calories: 404kcal


  • 1/2 cup dry quinoa
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 1 lb ground chicken
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 cup corn
  • 1 cup canned black beans
  • 1 1/2 cups GO VEGGIE Lactose Free Cheddar Shreds
  • 6 bell peppers any color will work!, with tops cut off, white parts and seeds removed
  • diced avocado for topping
  • chopped cilantro for topping


  • Preheat oven to 350 degrees F.
  • Place quinoa and water in a small pot and cook according to quinoa's package instructions. Typically this is to bring the water to a boil, reduce to low, cover, and cook for 15-20 minutes, or until quinoa has sprouted.
  • While quinoa is cooking, heat olive oil over medium-high heat in a large skillet.
  • Add the onion and cook until translucent, about 5 minutes.
  • Add ground chicken, and continue cooking, breaking up the chicken into small pieces, until chicken is cooked through.
  • Add chili powder, cumin, garlic powder, and salt, and stir well to combine. Remove from heat.
  • To the chicken, add corn, black beans, cheese, and cooked quinoa.
  • Place bell peppers in a 9x13" baking dish, cut side up.
  • Fill each bell pepper up with filling. Depending on the size of your bell peppers, you may have some filling left. Bigger bell peppers will fit a LOT of filling!
  • Bake in preheated oven for 35-40 minutes, until cheese is melty and peppers are softened.
  • Top with diced avocado and chopped cilantro. Serve immediately.
  • Enjoy!


Calories: 404kcal | Carbohydrates: 27g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 95mg | Sodium: 556mg | Potassium: 928mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4438IU | Vitamin C: 155mg | Calcium: 245mg | Iron: 3mg