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Make a delicious and better-for-you meal tonight with Quinoa Stuffed Peppers.
One way that I’ve been changing up our diet a bit is by replacing rice with Quinoa. Have you tried Quinoa yet? So far, I’ve found that I really like it if it’s cooked and prepared in a tasty way. It was a great addition to these stuffed peppers paired with some of our favorites. My husband absolutely loves stuffed peppers, so I immediately knew that he would enjoy these.
Plus, when I put these into My Fitness Pal they were just under 200 calories per serving, that fit perfectly into my low calorie diet. It’s amazing when you truly realize just how many calories that you may have been eating in a day. I’ve definitely cut my diet significantly these past few months, but I’ve also replaced a lot with better foods. Who knew those handfuls of chocolate chips I used to eat actually do in fact add up? Whoops! I’ve been working to find some better ways to enjoy delicious foods without all the extra calories and so far, we’ve really fallen in love with the healthier way of cooking around our home. I actually had some more fatty food a few weeks ago on a whim and then felt miserable after, that confirmed just how much it affects me in particular. The great thing is though you can eat one of these Quinoa Stuffed Peppers without feeling that way!
Of course, you can cook these and just use the pepper for flavor, or you can easily cut it up and use it sort of as a nacho style scoop for the filling. That’s actually what my husband prefers to do and he always adds extra cheese.
Now are you ready for a tasty dinner? It’s time to make some delicious Quinoa Stuffed Peppers!
- 1 Lb Ground Chicken or Turkey
- 1/2 Package Taco Seasoning
- 1 Cup Cooked Quinoa
- 1 Tomato, Diced
- 1 Cup Black Beans
- 1 Cup Corn
- 8 Bell Peppers
- Shredded Colby Jack Cheese
- Preheat the oven to 350*.
- Cook the ground chicken in a non-stick skillet on medium-high heat, then add in the seasoning as instructed on the package.
- Place the cooked meat into a large bowl, add in the quinoa, tomato, black beans, and corn.
- Mix well.
- Cut the top off of each bell pepper and fill with the mixture.
- Top with cheese.
- Bake for 20 minutes or until peppers are soft.