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Grilled Chicken and Quinoa Stuffed Peppers
Fire-Grilled Chicken and Herbed Quinoa in Roasted Pepper Cups
Ingredients:
4 large bell peppers (any color)
1 cup quinoa, rinsed
2 cups water or low-sodium chicken broth
2 grilled chicken breasts, diced
1 tablespoon olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
1 cup cherry tomatoes, halved
1 cup baby spinach, chopped
½ teaspoon dried oregano
½ teaspoon paprika
Salt and pepper to taste
¼ cup crumbled feta cheese (optional)
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving
Directions:
Preheat oven to 375°F (190°C).
Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the insides with olive oil and set aside.
In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes until liquid is absorbed. Fluff with a fork.
In a skillet, heat olive oil and sauté red onion for 2–3 minutes. Add garlic, spinach, cherry tomatoes, oregano, paprika, salt, and pepper. Cook for another 2 minutes.
Stir in cooked quinoa and diced grilled chicken. Remove from heat and mix in parsley and feta (if using).
Fill bell peppers with the quinoa-chicken mixture and place them upright in a baking dish.
Cover with foil and bake for 25 minutes. Uncover and bake another 5–10 minutes until slightly golden.
Serve warm with lemon wedges on the side.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 410 kcal | Servings: 4 servings
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Colorful, filling, and full of flavor These Grilled Chicken & Quinoa Stuffed Peppers make healthy eating feel indulgent. Your new weeknight hero!Grilled Chicken and Quinoa Stuffed Peppers Fire-Grilled Chicken and Herbed Quinoa in Roasted Pepper Cups Ingredients: 4 large bell peppers (any color) 1 cup quinoa, rinsed 2 cups water or low-sodium chicken broth 2 grilled chicken breasts, diced 1 tablespoon olive oil 1 small red onion, finely chopped 2 garlic cloves, minced 1 cup cherry tomatoes, halved 1 cup baby spinach, chopped ½ teaspoon dried oregano ½ teaspoon paprika Salt and pepper to taste ¼ cup crumbled feta cheese (optional) 2 tablespoons fresh parsley, chopped Lemon wedges, for serving Directions: Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the insides with olive oil and set aside. In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes until liquid is absorbed. Fluff with a fork. In a skillet, heat olive oil and sauté red onion for 2–3 minutes. Add garlic, spinach, cherry tomatoes, oregano, paprika, salt, and pepper. Cook for another 2 minutes. Stir in cooked quinoa and diced grilled chicken. Remove from heat and mix in parsley and feta (if using). Fill bell peppers with the quinoa-chicken mixture and place them upright in a baking dish. Cover with foil and bake for 25 minutes. Uncover and bake another 5–10 minutes until slightly golden. Serve warm with lemon wedges on the side. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 410 kcal | Servings: 4 servings #stuffedpeppers #grilledchickenrecipes #quinoastuffedpeppers #healthymeals #chickenquinoabake #highproteinmeal #glutenfreeoptions #bakedpeppers #mealprepideas #bellpepperrecipes #mediterraneandiet #easyfamilymeals #quinoarecipes #ovenbakedgoodness #cleaneatingrecipes #lowcarbdinner #spinachandchicken #fetaandquinoa #chickendinnerinspo #comfortandhealth Colorful, filling, and full of flavor These Grilled Chicken & Quinoa Stuffed Peppers make healthy eating feel indulgent. Your new weeknight hero!
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