Quinoa and Chicken Stuffed Bell Peppers

Stuffed bell peppers are always fun.  And now they’re even more fun because we’re using quinoa in place of rice.  The store ran out of ground turkey, so we figured we try ground chicken.  Here ya go!

Easy Quinoa and Chicken Stuffed Bell Peppers

1 cup cooked quinoa
1 lb ground chicken
6 bell peppers, any colors (cut top of peppers and remove seeds)
2 cloves minced garlic (we love garlic by the way)
½ red onion, chopped
1 cup chopped mushrooms
1 can organic diced tomatoes, do not drain
Cumin
Salt and pepper

Pre-heat over to 350 degrees

In a large skillet over medium heat, add garlic and onions until onions are soft.  Then add in the ground chicken and season with cumin salt and pepper to your liking.  When chicken is about finished, stir in diced tomatoes.  Finally, add the cooked quinoa and mix everything together. 

Stuff the bell peppers, place in 9x13 casserole dish, cover with foil, and bake for about 30 minutes. If you think the peppers need more time, go for it!

Next time, we’re going to use ground turkey and add more veggies.  We’re still learning our spices, but we’ll be sure to add in more of those too. Not bad for our first try!