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Grilled Chicken & Quinoa Stuffed Bell Peppers

June 17, 2017

Hello, friends.


I have teamed up with Hodgson Mill this week to bring you these Tex-Mex inspired stuffed peppers, that filled with juicy grilled chicken, a whole bunch of summer veggies, and some savory, fluffy quinoa and brown rice. This recipe is adapted from the one Ree Drummond made on her blog. For my recipe, I wanted to spice it up a bit, adding some paprika, coriander, cumin, and chili powder to bring a little extra heat to this dish. What I love so much about this recipe is that it is incredibly easy to put together (can anyone say, ‘one pot cooking’?!). Everything is cooked in one skillet and then divided into hollowed out peppers then baked to cheesy perfection! Make this for a weeknight dinner or for your next summer cookout!











Grilled Chicken & Quinoa Stuffed Bell Peppers

Recipe adapted from Ree Drummond




1 Hodgson Mill Rosemary & Olive Oil Quinoa & Brown Rice mix, cooked

8 bell peppers, any color

2 tablespoons olive oil

2-3 grilled chicken breast, cubed

1 red onion, finely diced

2 cloves garlic, minced

1 medium zucchini, peeled and diced

4 Roma tomatoes, seeded and finely diced

Salt and pepper to taste

Red pepper flakes, a pinch or two

2 teaspoons paprika

1 teaspoon ground coriander

1 ½ teaspoon ground cumin

1 teaspoon chili powder

1 ½ cups grated parmesan cheese, plus more for garnish





Preheat the oven to 350 F.


In a medium sauce pan, prepare the quinoa/brown rice mixture as per to the directions on the package.


Cut the tops off the pepper, removing and discarding the stems. Remove the seeds and membrane. Set them into a 9x13 baking dish.


While the grains are cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add in the onions, garlic and cook until the onions begin to turn translucent, about 3 to 4 minutes. Add in the zucchini and cook for another minute. Add the tomatoes and a pinch of salt and pepper as well as the red pepper flakes. Stir together before adding the paprika, coriander, cumin, and chili powder. Cook everything until it is heated through then stir in the chicken and quinoa mixture.


Stir in one cup of cheese and taste for seasoning. Fill each pepper with the quinoa and chicken mixture, topping each with the remaining ½ cup of cheese. Pour a small amount of water into the bottom of the dish and drizzle the peppers lightly with olive oil. Cover with foil and bake peppers for 30 minutes. Uncover and bake until the peppers are soft and cheese is melted, about another 15 to 20 minutes. Garnish with fresh sage and serve immediately.











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