Chicken Red Pepper Quinoa Recipe: A Flavor Fiesta!
Craving something wholesome, vibrant, and ridiculously easy to make? Look no further! This chicken red pepper quinoa recipe is a one-pan wonder that combines lean protein, fluffy quinoa, and sweet roasted peppers in a dish that’s as nutritious as it is delicious. Perfect for meal prep, weeknight dinners, or impressing guests without the stress!
Why You’ll Love This Quinoa with Red Peppers
- Nutrient Powerhouse: Quinoa packs all nine essential amino acids, while red peppers deliver a vitamin C boost.
- Meal-Prep Friendly: Tastes even better the next day as flavors meld.
- Customizable: Add spinach, black beans, or a sprinkle of feta for extra flair!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped (about 1 1/2 cups)
- 4 cloves garlic, minced
- 1 cup quinoa, rinsed
- 1 ¼ cups water
- 3 cups shredded cooked chicken breast
- 1 ½ cups lower-sodium marinara sauce
- ⅓ cup grated Parmesan cheese
- ¾ cup sliced fresh basil, divided
- 4 large red bell peppers (about 8 ounces each)
- 2 ounces low-moisture, part-skim mozzarella cheese, shredded (about 1/2 cup)
Directions
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Preheat oven to 350 degrees F. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add quinoa; cook, stirring occasionally, for 30 seconds. Add water; increase heat to high and bring to a boil. Reduce heat to medium; cover and cook for 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Stir in chicken, marinara, Parmesan and 1/2 cup basil.
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Trim top 1/2 inch from peppers; remove seeds and membranes. Arrange the peppers, cut-sides up, in an 8-inch-square glass baking dish. Cover with plastic wrap; microwave on High for 3 minutes. Remove plastic wrap. Spoon the quinoa mixture evenly into the pepper halves (about 1 1/4 cups each).
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Bake the stuffed peppers until they are softened, about 15 minutes. Sprinkle evenly with mozzarella. Continue baking until the cheese is melted, 5 to 7 minutes. Sprinkle evenly with the remaining 1/4 cup basil.
Nutritional Information
Each serving of Chicken Parmesan & Quinoa Stuffed Peppers contains approximately:
Calories: 380 | Protein: 32g | Carbohydrates: 35g | Fat: 12g | Fiber: 4g
This dish is packed with protein and fiber, making it a balanced meal that keeps you full and energized.
Healthier Alternatives for the Recipe
For a lighter version, use part-skim mozzarella and whole wheat breadcrumbs. Add spinach or mushrooms to the filling for extra nutrients.
Serving Suggestions
Serve your Chicken Parmesan & Quinoa Stuffed Peppers with a side of garlic bread or a fresh green salad. A drizzle of balsamic glaze adds a tangy twist.
Common Mistakes to Avoid
- Overcooking the chicken can make it dry. Ensure it’s just cooked through before mixing.
- Don’t skip preheating the oven. It ensures even cooking.
- Stuffing the peppers too tightly can prevent even cooking.
Storing Tips for the Recipe
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.
Conclusion
This chicken red pepper quinoa recipe isn’t just a meal—it’s a canvas. Whether you stick to the classic or venture into Chicken Parmesan & Quinoa Stuffed Peppers, you’re guaranteed a dish that’s hearty, healthy, and bursting with color. Share your creations with #QuinoaDelight—we’d love to see your spin!
Hungry for more? Drop a comment below with your favorite quinoa combos! 🌶️🍗
