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.
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
Ingredients
- Shredded grilled chicken
- Quinoa (1 cup)
- Water (1 cup)
- Green bell peppers
- Cherry tomatoes
- Kalamata olives
- Feta cheese
- Provolone cheese
Instructions
- 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.
- 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, 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.
- 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.
- 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.
- 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.
Jennifer says
July 5, 2013 at 4:45 pmMmm 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.