chicken fajita stuffed peppers


These stuffed peppers made with spicy seasoned chicken, beans and quinoa are all protein and nutrition.  These should be called the power peppers.  You can easily sub in rice for the grain, if so desired.  Love the way they turned out.  The seasonings, chicken broth and cheese give this dish all the flavor you need for a quick dinner.  Plus they warm up great the next day.


  • 5 or 6 bell peppers, washed
  • 1.5 tbs olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 chicken breasts
  • 1 tbs chili powder
  • 1/2 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 18 oz jar diced tomatoes
  • 2/3 cup uncooked quinoa
  • 1.5 cups chicken broth
  • 1 (15 oz.) can pinto beans
  • shredded maxi blend cheese


Slice your bell peppers in half, lengthwise.  Remove stems and seeds.

Slice your chicken breasts into small pieces.

Preheat oven to 400 F.  Pour 1/2 cup of the chicken broth into your baking dish.

In a deep skillet or pot, heat 1.5 tbs olive oil on medium high.  Cook the onion until translucent, about 3 minutes.  Add the garlic and stir until fragrant – about 30 seconds.  Add the chicken and seasonings (including salt and pepper to taste).  Cook chicken, stirring constantly, for about 3-4 minutes.  Add the diced tomatoes, the remaining 1 cup chicken broth and uncooked quinoa.  Bring to a boil and then lower heat to a simmer.  Cook the mixture, covered for about 15 minutes, stirring occasionally, until thickens.  Next, mix in the beans and allow to cook for a few more minutes.  Remove pot from heat and spoon the mixture into each pepper halve, filling them as much as you can.  Cover the baking dish with aluminum foil and bake for 30-35 minutes.  Remove from oven, add cheese to each top and place back into oven until cheese has melted.. about 1 more minute.

Yields 6 servings.

…delicious happens





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