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JESSIKA REED

Hip & Simple Creativity

Grilled Chicken and Quinoa Stuffed Peppers

The other day I was talking to a friend about some vegetarian stuffed peppers she made. I couldn’t stop thinking about them and started coming up with all sorts of combinations to try out. I had never made stuffed peppers but love things that I can individualize easily since Stephen has much more plain tastes then I do.

These turned out awesome and even got a great review from Stephen.

We stuffed these with shredded grilled chicken, quinoa, cherry tomatoes, kalamata olives and feta cheese and topped with provolone cheese! Yum Yum Yum!!! This makes 6 stuffed peppers.

Start the quinoa. We cook ours in a rice cooker and use chicken broth instead of water, it adds so much flavor! We seem to have a problem cooking rice on the stove and that problem also seemed to follow us into our quinoa days. We picked up this little rice cooker at Walmart for like $14 and have had it for years. It is amazing how great this thing works. Make 1 cup. It takes about 40 minutes to cook.
Then prep your chicken. We sprinkled on a little lemon pepper and threw them on the grill for 10 minutes on each side.
While those are cooking, start prepping the rest of the “stuff” to be stuffed. Cut off the tops of the peppers and scoop out the innards. This picture shows my first try, on the rest I cut off a slimmer top. Be careful to keep the pepper intact so everything stays in when you stuff it.
Take this time to prep whatever other veggies and things you will add in. We quartered a cup of cherry tomatoes and 1/4 of the olives.
When the chicken is finished, shred it with two forks. You can also use like your kitchen aid mixer to shred but I usually shred really thin that way and wanted more thick shreds – plus there were less dishes to clean this way! 

Once the chicken is shredded and the quinoa is cooked, get a clean bowl and gently add in all of your ingredients. Add in some salt and pepper to your taste. Get 6 squares of foil ready. Stuff each of the peppers and tightly wrap the foil. Be sure the foil closes on the top of the pepper so you can easily open it to put the cheese on for melting at the end. For Stephen’s pepper I only put in the quinoa, chicken and tomatoes no olives or feta for him!

Grill the pepper sides on medium-high for 3 minutes, turning 1/4 each time. Once all of the sides have been cooked, open up the foil and add the cheese. Close the grill and cook for 1-2 minutes until the cheese is melted.

Transfer to a plate and dive in!

Here are some of the other combinations we want to try with quinoa or rice:

Teriyaki Chicken and Pineapple
Chicken and Mango Salsa
Ground beef and enchilada sauce
Steak and mushrooms
Pulled pork and BBQ sauce

 

Print
Yum
Grilled Chicken and Quinoa Stuffed Peppers

Ingredients

  • Shredded grilled chicken
  • Quinoa (1 cup)
  • Water (1 cup)
  • Green bell peppers
  • Cherry tomatoes
  • Kalamata olives
  • Feta cheese
  • Provolone cheese

Instructions

  1. Start the quinoa. We cook ours in a rice cooker and use chicken broth instead of water. Make 1 cup. It takes about 35-40 minutes to cook.
  2. Then prep your chicken. We sprinkled on a little lemon pepper and threw them on the grill for 10 minutes on each side.
  3. While those are cooking, cut off the tops of the peppers and scoop out the innards. Be careful to keep the pepper intact so everything stays in when you stuff it. Take this time to prep whatever other veggies and things you will add in. We quartered a cup of cherry tomatoes and 1/4 of the olives.
  4. When the chicken is finished, shred it with two forks or in a mixer. Once the chicken is shredded and the quinoa is cooked, get a clean bowl and gently add in all of your ingredients. Add in some salt and pepper to your taste.
  5. Get 6 squares of foil ready. Stuff each of the peppers and tightly wrap the foil. Be sure the foil closes on the top of the pepper so you can easily open it to put the cheese on for melting at the end.
  6. Grill the pepper sides on medium-high for 3 minutes, turning 1/4 each time. Once all of the sides have been cooked, open up the foil and add the cheese. Close the grill and cook for 1-2 minutes until the cheese is melted.
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  • Pine Nut Pasta SaladPine Nut Pasta Salad
  • Au Gratin PotatoesAu Gratin Potatoes
  • Chicken Cordon Bleu with bacon??Chicken Cordon Bleu with bacon??
  • Caprese ChickenCaprese Chicken
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Comments

  1. Jennifer says

    July 5, 2013 at 4:45 pm

    Mmm and now I’m hungry — Good thing I have some red peppers at home because I think I’ll be making some for dinner tonight!

    I love that you took the idea and ran with it. I think that’s my favorite part about stuffed peppers: the possibilities are pretty endless.

    Reply

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