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Chipotle chicken quinoa stuffed peppers with fresh ingredients

Chipotle Chicken and Quinoa Stuffed Peppers

Deliciously spicy and comforting stuffed peppers filled with a savory chicken and quinoa blend, topped with melty cheese.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Stuffed Peppers
  • 4 large large bell peppers, any color Their crispy skins add vibrant color and flavor.
  • 1 cup grated Monterey Jack or cheddar cheese (organic if possible) For a creamy, melty topping.
  • 1 cup quinoa, rinsed and drained A nutty grain that gives a lovely texture.
  • 1.75 cups water To cook the quinoa perfectly.
  • 0.25 teaspoon sea salt Just enough to enhance the flavors.
  • 0.25 cup canned chipotles in adobo sauce For delicious smoky heat.
  • 0.5 medium orange, peeled and chopped Adds a touch of sweetness and acidity.
  • 2 tablespoons lime juice To brighten the dish with tang.
  • 2 tablespoons extra virgin olive oil For sautéing and a touch of richness.
  • 1 lb organic lean ground chicken or turkey A healthy protein choice.
  • 1 medium yellow onion, diced Adding depth to the filling.
  • 3 cloves garlic, minced For an irresistible aromatic quality.
  • 1 tablespoon chili powder To enhance the warmth of the dish.
  • 2 teaspoons cumin Providing a warm earthiness.
  • 1 teaspoon smoked paprika Intensifying the smoky profile.
  • 1 teaspoon oregano For a hint of herby freshness.
  • 1.5 cups cooked black beans (or 1 14-oz can, drained and rinsed) For added fiber and heartiness.
Avocado Crema
  • 1 ripe avocado, pitted For a creamy and lush topping.
  • 0.5 cup organic whole milk Greek yogurt For a rich and tangy topping.
  • 0.25 cup fresh cilantro, chopped For a refreshing finish.
  • 2 tablespoons water To achieve a smooth crema.
  • 1 clove garlic, minced Continuing the flavor theme.
  • 1-2 to taste limes, juice For added zing.
Serving Suggestions
  • 1 package corn tortilla chips Crunchy and essential for scooping.
  • to taste pickled jalapeños For an extra kick.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and lightly oil a large rimmed baking sheet.
  2. Slice the peppers in half lengthwise and remove the seeds, keeping the stems intact.
  3. Brush both sides of the peppers with oil and roast, cut side down, in the oven for 15 minutes.
  4. Remove from the oven, carefully flip them over so that the cut side is facing up.
  5. In a food processor, combine chipotles, orange, water, salt, and lime juice. Blend until smooth.
  6. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat, cover, and cook for 15 minutes.
  7. Remove from heat and fluff the quinoa with a fork.
Cooking Filling
  1. Warm olive oil in a large skillet over medium heat.
  2. Add chicken, onion, and garlic. Sauté for about 5 minutes, or until the chicken is cooked through.
  3. Sprinkle in chili powder, cumin, smoked paprika, oregano, sea salt, and other spices. Cook for another 3 minutes.
  4. Stir in the chipotle sauce, and cook until most of the liquid has evaporated.
  5. Fold in black beans, quinoa, and cilantro.
Assembly & Baking
  1. Generously fill each pepper half with the chicken quinoa mixture. Top with grated cheese.
  2. Bake at 350°F (175°C) for about 8 minutes, or until the cheese has melted.
  3. Optional: Broil for 1 minute for a browned cheese topping.
Avocado Crema
  1. Blend avocado, Greek yogurt, cilantro, lime juice, salt, garlic, and water in a food processor until smooth.
  2. Transfer to a container until serving.
Serving
  1. Serve each stuffed pepper half with a dollop of avocado crema and pickled jalapeños on the side.
  2. Add corn tortilla chips for an extra crunch.

Notes

Adjust the number of chipotles to taste, or substitute with a milder pepper. Consider using ground beef instead of chicken for a different flavor.