Quinoa & Sweet Potato Stuffed Peppers

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Soooo, my husband got home Saturday morning—>!!!!!!! He was supposed to get home Saturday evening, but the flights got all screwed up so he got no sleep and came home 12 hours ahead of schedule! I was a happy girl for sure!

When he called me three times to let me know the day before, I didn’t answer the phone, so he went on my instagram and facebook page to see what was up and message me that way.

He was pretty bummed on missing the Peanut Butter Pie Cake and I can’t blame him. BUT, the recipe will be up and available this week, plus I should probably make SOMETHING for his birthday {which was yesterday…oops}. Moreover, he was bummed about missing all the food. Stuffed peppers included.

These little dudes are southwest goodness all shoved into a lovely colorful bell pepper and topped with some cheese. They are simple to make, really healthy and even my 4 year old was thrilled with these for dinner!! I don’t understand her sometimes. Yikes.

Anyways, moral of the story: I love my husband and am so glad that he’s home :D:D:D:D

Here’s how to make them:Start out by cooking quinoa in some chicken stock. Pretend I took a photo of that. Then, saute some onion and sweet potato in a little olive oil until they’re soft and brown. Brown food tastes good. Stir in some minced garlic, cook another minute then remove from the heat.Dump the cooked veggies into a large bowl along with that quinoa and some precooked chicken.Also to go into this mish mosh of goodness: salsa, cumin and scallions! Tada! You’re all done the filling. It doesn’t look like much, but this is flavor town right here.Now you can preheat your oven and prep your peppers. I used a variety of colors because I wanted to but feel free to use any color you’d like. Even a mild poblano pepper would be fabulous!!So, stuff each pepper and top with cheese.Bake until the pepper is cooked to your liking and then serve!

Here’s the printable 🙂 Enjoy your day!

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Quinoa & Sweet Potato Stuffed Peppers

These tasty stuffed peppers are full of quinoa, sweet potato, and southwest goodness all shoved into a lovely colorful bell pepper and topped with some cheese.

servings 6 servings

Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Ingredients

• ▢ 1/2 cup quinoa
• ▢ 1 1/4 cups chicken stock
• ▢ 2 tablespoons olive oil
• ▢ 1 small onion
• ▢ 1 1/2 cups diced sweet potato 1/4 inch cube
• ▢ 2 cloves garlic minced
• ▢ 1 previously grilled chicken breast chilled and cubed, leftovers!
• ▢ 1/2 teaspoon cumin
• ▢ 1/2 cup salsa
• ▢ 2 scallions diced
• ▢ 3 bell peppers
• ▢ 1/2 cup grated cheddar cheese

US Customary - Metric

Instructions

• In a small pot, bring quinoa and chicken stock to a boil. Stir, cover and reduce heat to simmer until cooked, about 20 minutes.
• While quinoa is cooking, saute onions and sweet potato in olive oil over medium heat. Cook 7 minutes, stirring frequently until sweet potato has softened. Stir in garlic, cook another minute then remove from heat. Pour into large bowl.
• Pour cooked quinoa into bowl with onions and sweet potato, along with chicken, cumin, salsa and scallions. Stir until combined.
• Preheat oven to 375 degrees.
• Cut bell peppers in half, scoop out seeds and place on baking sheet. Stuff each pepper with quinoa filling and top with cheese.Bake 30-40 minutes or until the pepper is cooked to your liking. Serve hot.

Nutrition

Calories: 258kcal | Carbohydrates: 24g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 327mg | Potassium: 542mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6818IU | Vitamin C: 79mg | Calcium: 107mg | Iron: 2mg

Course: Dinner

Cuisine: American

Keyword: Quinoa, stuffed peppers, sweet potato