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- 4 large bell peppers (any color) - 1 lb ground chicken - 1 cup cooked quinoa - 1 cup corn (fresh or frozen) - 1 cup black beans, rinsed and drained - 1 cup diced tomatoes (canned or fresh) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro for garnish (optional) To make chicken stuffed bell peppers, gather these fresh ingredients. Start with large bell peppers; any color works. Ground chicken provides protein and taste. Cooked quinoa adds texture and nutrition. Corn gives sweetness, while black beans add fiber. Diced tomatoes bring juiciness to the mix. For flavor, use a small onion and garlic. Cumin and chili powder spice up the dish. Don’t forget salt and pepper to taste. Finally, top with shredded cheese for a melty finish. This recipe is easy and fun. It combines healthy foods in a colorful package. You can customize it to fit your taste. For the full recipe details, check the Full Recipe section. Enjoy your cooking adventure! - Preheat the oven to 375°F (190°C). - Prepare bell peppers by cutting tops and removing seeds. This makes space for the filling. - In a skillet, sauté onion and garlic in olive oil until they turn translucent. This takes about 3-4 minutes. - Next, add ground chicken to the skillet. Cook until browned, breaking it apart. This should take about 6-8 minutes. - Then, stir in cooked quinoa, corn, black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well and let it simmer for 5 minutes. This helps the flavors blend nicely. - Stuff each bell pepper with the chicken mixture. Make sure to pack it in well. - Top each pepper with the shredded cheese. This will melt and create a tasty crust. - Cover the baking dish with foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for another 10 minutes. Look for bubbly and golden cheese on top. You can find the Full Recipe for more details. This dish is perfect for a family meal or gathering! - Use fresh herbs for added flavor. They can brighten up your dish. - Ensure the filling is moist to avoid dry peppers. If too dry, add a splash of broth. - Pair with a simple side salad or crusty bread. This adds crunch and freshness. - Consider a drizzle of your favorite dressing before serving. It can enhance the taste. These tips will help you create the best chicken stuffed bell peppers. For the full recipe, check out the details above. {{image_2}} You can easily change the protein in your stuffed peppers. Ground turkey or beef works well. This swap gives you a new taste and texture. If you want to change the grain, use brown rice or cauliflower rice instead of quinoa. Both options make the dish lighter. Want to spice things up? Add diced jalapeños for heat. They bring a nice kick to the meal. You can also mix in different cheeses for a unique taste. Try mozzarella for a creamy effect, or pepper jack for extra spice. These little changes make a big difference in flavor. You can experiment with what you like best. Store any leftover chicken stuffed bell peppers in an airtight container. This keeps them fresh. I find they taste best within 3 to 4 days. After that, the peppers may lose their crispness. If you want to enjoy them later, make sure to refrigerate them right away. For easy meals in the future, you can freeze the unbaked stuffed peppers. Just wrap them well to avoid freezer burn. When you want to bake them, you can cook from frozen. Just remember to add extra time to the oven duration. This way, they warm up nicely and stay full of flavor. To make chicken stuffed bell peppers, start by prepping the bell peppers. Cut the tops off and remove the seeds. Lightly brush the outsides with olive oil. Place them in a baking dish. Next, heat olive oil in a skillet. Sauté chopped onion and minced garlic until they look soft. This takes about 3-4 minutes. Then, add the ground chicken. Cook it until it turns brown, which takes around 6-8 minutes. Now, mix in your cooked quinoa, corn, black beans, diced tomatoes, cumin, and chili powder. Stir well and simmer for 5 minutes. This step lets all the flavors combine. After that, take the skillet off the heat and blend in half of your shredded cheese. Fill each bell pepper with the chicken and quinoa mix. Top them with the rest of the cheese. Cover the dish with foil and bake at 375°F for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese bubbles and turns golden. Let the peppers cool for a few minutes before serving. Garnish with fresh cilantro if you want. For the full recipe, check the detailed instructions above. Yes, you can make stuffed peppers ahead of time. Prepare the filling and stuff the peppers. Then, store them in the fridge for up to 24 hours. Cover them with foil or plastic wrap to keep them fresh. When you are ready to cook, bake them straight from the fridge. You may need to add a few extra minutes to the baking time. If you want to store them longer, freeze the stuffed peppers. Wrap each one in plastic wrap and place them in a freezer-safe bag. They can last for up to three months. When ready to eat, bake them from frozen. Just remember to add extra time for cooking. If you want to swap out quinoa, there are many options. You can use brown rice, white rice, or even cauliflower rice. These options are great for different dietary needs. For a protein boost, try adding lentils or chickpeas. You can mix and match according to your taste. If you prefer a grain-free option, try using chopped vegetables. Diced mushrooms or zucchini work well. They add a nice texture and flavor to the dish. Experiment with what you like best! We've covered how to make delicious chicken stuffed bell peppers. You learned about the fresh ingredients you'll need, along with easy steps for preparation, cooking, and assembling the dish. I also shared tips to enhance your meal and ideas for storing leftovers. These peppers are tasty, healthy, and versatile. Whether you stick to the recipe or try your own twists, you'll enjoy every bite. Make this dish your own, and savor the flavors!

Chicken Stuffed Bell Peppers

Looking for a vibrant and delicious dinner idea? Try these colorful Chicken Stuffed Bell Peppers! Filled with ground chicken, quinoa, and loads of fresh ingredients, they are both nutritious and satisfying. Easy to make and perfect for any occasion, these stuffed peppers will impress your family and friends. Click to explore this simple recipe and bring new flavors to your table today!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground chicken

1 cup cooked quinoa

1 cup corn (fresh or frozen)

1 cup black beans, rinsed and drained

1 cup diced tomatoes (canned or fresh)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides of the peppers with olive oil and place them in a baking dish.

      In a large skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion and minced garlic until translucent, about 3-4 minutes.

        Add the ground chicken to the skillet, breaking it up with a spoon. Cook until browned, about 6-8 minutes.

          Stir in the cooked quinoa, corn, black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well and let it simmer for another 5 minutes to combine the flavors.

            Remove the skillet from heat and mix in half of the shredded cheese.

              Stuff each bell pepper generously with the chicken and quinoa mixture. Top with the remaining cheese.

                Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

                  Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro if desired.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4