How are you guys? Been paying attention to any just right tune in recent years?
There is something about the combination of music and meals that leaves me feeling utterly content material. I mean, I LOVE developing dishes greater than anything else on the planet. Music tunes out the whole thing else. I finally end up being happiest in my mind enthusiastic about flavor combos.
Therefore, I made you a new playlist you'll jam to while making those delicious enchilada chicken quinoa stuffed bell peppers. Dance it out!
I forgot to mention that it’s my birthday is that this weekend (omg I’m turning 30!), followed through Christmas (duh) after which Tony’s birthday.
All I need to do is loosen up and eat a big massive bell pepper stuffed with goodness and dripping in enchilada sauce. Maybe pop in a movie and put out of your mind about the whole thing else. I’m in a position to cool and prevent grocery looking for cookie components. How about you?
Maybe you’ll make a while this weekend to make these glorious chicken & quinoa stuffed peppers. One of my favorite things I’ve made in a while. I swear all it takes is one chunk and also you’re in a world stuffed with deliciousness.
That was a serious statement by means of the way in which.
By now you should know that I don’t joke round when it comes to southwest flavors.
Here are the substances in those quinoa stuffed bell peppers:
Southwest spices. OMG. What else?
In my international those are a dream come true. They’re savory, simple, healthy, roasted, gluten free and basically just FREAKIN’ AMAZING. Combining chicken & quinoa with enchilada sauce after which stuffing it in a pepper is most certainly probably the most easiest selections I’ve made.
I know you’ll feel free when you do it too. If you're making these stuffed bell peppers, let me know via leaving a remark under. You can also follow me on Instagram and use the hashtag #ambitiouskitchen when you make any AK recipes — I love seeing your creations! xo.
If you like this recipe, you may additionally like:
Cheesy Chicken Quinoa Enchilada Meatloaf Muffins
Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili
Skinny Refried Bean & Chicken Enchiladas with Homemade Enchilada Sauce
Stuffed Poblano Peppers with Black Bean, Corn & Sweet Potato
Jalapeño-Cheddar Stuffed Enchilada Turkey Meatloaf
Enchilada Chicken & Quinoa Stuffed Bell Peppers
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yummy enchilada chicken and quinoa stuffed bell peppers crowned with cheddar cheese. These protein-packed stuffed bell peppers are simple to make, delicious and loaded with protein!
- For the quinoa:
- 1/3 cup uncooked quinoa
- 3/4 cup water
- For the stuffed peppers:
- 1 pound 93% lean flooring chicken or lean ground turkey
- 1 egg
- 1/2 cup chopped cilantro
- 1/2 white or yellow onion, finely diced
- 1 jalapeño, seeded and diced
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 cup red enchilada sauce, divided
- 4 red bell peppers, minimize in half lengthwise and seeded
- 1 cup shredded mexican or cheddar cheese
Preheat oven to 375 levels F. Spray a 9x13 baking pan with nonstick cooking spray.
First cook dinner the quinoa: add 1/Three cup quinoa and 3/4 cup water to a medium pot and position over top heat. Once water boils, in an instant quilt, cut back heat to low and cook quinoa for precisely quarter-hour. After quarter-hour, fluff quinoa with a fork, then switch to a bowl and place in the refrigerator to assist cool the quinoa down.
In a large bowl mix ground chicken, egg, cilantro, onion, diced jalapeno, cumin, chili powder, garlic powder, cayenne pepper, salt, pepper, and 1/2 cup of the enchilada sauce. Mix smartly, then gently fold in the cooled quinoa (it might probably still be relatively warm).
Stuff each pepper half with the mixture. Top every bell pepper with 1 tablespoon of enchilada sauce. Bake uncovered for Forty minutes.
Remove from heat and add about 2 tablespoons cheese on best of each bell pepper. Bake for 5 extra minutes.
Serve with additional enchilada sauce, cilantro, avocado and jalapeno slices. Serves 4; 2 pepper halves each and every.
Servings: 8 bell pepper halves
Serving size: 2 pepper halves
Saturated fat: 4.5g
Recipe via: Monique Volz // Ambitious Kitchen Photography via: Yoga of Cooking
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