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!
Quinoa & Sweet Potato Stuffed Peppers
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
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.
Katrina @ Warm Vanilla Sugar says
These peppers are such a fabulous weeknight meal! Yum!
Deborah says
Yay for your hubby being home! And I’d be bummed to miss these, too – they look amazing!
carrian says
mmmm, cheesy perfection!
Tieghan says
So happy your husband is home. YAY!!
These look incredible! Perfect dinner!
Colleen, The Smart Cookie Cook says
This sounds so delicious! I’ve seen stuffed peppers plenty of times, but I’ve never seen them stuffed with sweet potatoes and quinoa. That’s such a good idea. Yum!
Susy Slais says
Nice recipe! I’m just going to make a small change: I will stuff zucchinis, since I don’t care for peppers that much–actually, peppers don’t like me! 🙂
Leah | So, How's It Taste? says
These sound incredible..and easy! I have so much quinoa in my house, so I can put it to good use!
Zainab @ Blahnik Baker says
Love the combination of sweet potatoes and quinoa! Would be a great ‘sneaky’ way to get my husband to eat quinoa. PS: Glad yours is home 🙂
Valerie @ From Valerie's Kitchen says
Stuffed peppers are total comfort food for me. Love the modern twist on the filling. SO glad your husband is back home! I know how it is when your husband is gone when you have little ones. When they get home it’s like “Welcome home, now HELP me! ” 🙂
Marilyn Brennan says
Man I am definitely going to make these!
Chung-Ah | Damn Delicious says
So happy for you that your hubbie’s home! And these stuffed peppers – YES please!
Chels R. says
That looks downright tasty!
Pamela @ Brooklyn Farm Girl says
I use a recipe just like this and I love it dearly, one of my favorite lunch time meals! YUM!
Jenny @ BAKE says
I made just plain quinoa stuffed peppers last week I can’t wait to try it again with these additions!
Julie says
I’m eating this right now and it is A.MAZING!! I followed recipe exactly all but I left out the chicken because I don’t like reheated meat and I knew I would have a lot left over. Thanks for this awesome recipe! Will make many times more!!!
Debbie says
Oh my gosh! I don’t like reheated chicken either!! What’s with that??
Robin says
Just made these tonight for dinner…….DELISH!!!!!!
I have a vegetarian teen daughter, so we omitted the chicken and added chickpeas instead. They came out great!!
Next time we will try them with black beans and yellow corn added……these are definitely getting added to the “favorites” category. Thank you!!!!
Debbie says
Omg!! Lauren!! You’ve done it again!! My picky kids were making the happy dinner sounds that usually only accompany their fav meal, chicken, broccoli and noodles!! This was awesome!! We all gobbled it up. This was super fantastic as a healthy AND yummy meal! It CAN be done!! Thank you!!