Quinoa & Chicken Stuffed Bell Peppers

I love stuffed peppers recipes since it is such an easy, low carb, and delicious meal to make, with minimal clean up. The presentation is also great, since it is like a tasty surprise in a stuffed pepper. This recipe should be in you rotation of chicken recipes, especially if you are hitting the gym and need extra protein for your gains. Sometimes I use black beans, but in this case I am using quinoa as the carb. This ancient healthy grain makes the chicken stuffed pepper recipe a delicious option for lunch and dinner.

For those who are looking for a vegan pepper recipe, instead of chicken you can use tempeh and instead of dairy based shredded cheese, use cashew cheese. This way anyone can enjoy this stuffed bell pepper while keeping to their dietary needs. Bell peppers don’t freeze especially well but it does reheat okay after being in the fridge, so you can either make this ahead of time and then bake for dinner, or you can cook it and take the leftovers for lunch the next day. I seasoned the chicken with paprika, garlic, and sea salt, but there is no reason you can not spice it up with chili, cumin, oregano, or rosemary. Throw it all in a preheated oven, drizzled with some olive oil, and add some extra cheese on top if you want the melty, cheesy goodness.

If you enjoyed this chicken stuffed peppers recipe, please send me a message or drop me a comment below. I would love to hear how my recipes have changed your ideas of what healthy food could be. To me, nothing is more important than making it easy for you to reach your weight loss and fitness goals while also eating tasty and filling food. Be happy and healthy!