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+ servings
chicken fried quinoa stuffed pepper
5 from 1 vote

Chicken Fried Quinoa Stuffed Peppers

Stuff your peppers with chicken fried quinoa and top it with an egg for a yummy, nutritious meal!
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Fat 14
Carbs 24
Protein 21
Yield 8

Ingredients

  • 8 large bell peppers any color, tops cut off and seeded*
  • 3/4 cup uncooked quinoa
  • 1.5 cups water
  • 2 tablespoons olive oil
  • 1/2 large white onion minced
  • 1 lb. ground chicken
  • 2 cups mixed frozen vegetables
  • 1/4 cup low sodium soy sauce or tamari
  • 1 teaspoon maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 8 large eggs
  • salt to taste
  • pepper to taste

Instructions

  • First, preheat oven to 375ºF and spray a 9x13-inch baking dish with cooking spray.
  • Next, cut the tops off of 8 large sweet bell peppers and remove the seeds and ribs from the insides. Then, place them inside of the baking dish and spray each of them on the inside and outside with nonstick cooking spray. Bake peppers at 375ºF for 15 minutes.
  • Prepare quinoa by bringing 3/4 cup uncooked quinoa and 1.5 cups of water to a rolling boil over high heat. Once boiling, cover and turn down to low. Continue cooking for around 15 minutes or until all water has absorbed.
  • While the peppers are baking and the quinoa is cooking, prepare quinoa fried rice. Heat 2 tablespoons of olive oil in a large sauce pan over medium/high heat. Then add onion and saute for a few minutes. Add ground chicken and cook for 7-10 minutes to completely cook.
  • While the chicken is browning, prepare sauce by mixing together soy sauce, maple syrup, sesame oil, and minced garlic. Set aside.
  • Move the meat to one side of the pan and add in 2 cups of frozen veggies and the cooked quinoa. Saute for a few minutes and then mix in the sauce.
  • Now it's time to assemble the stuffed peppers. Your peppers should be done baking by now. Spoon in enough filling to fill each pepper around 3/4 of the way full. You can really pack the quinoa fried rice in there, so use your spoon to press it down so you can fit as much as possible. Depending on the size of your peppers, you may have enough filling for 8-10 peppers or have some quinoa fried rice leftover. This is okay!
  • Position the peppers so that they are standing as straight up as possible. If they are leaning in any way shape or form, the egg might slide off them. Crack a large egg on top of each pepper and then season with salt and pepper, to taste.
  • Bake peppers at 375ºF for around 25 minutes for a medium-runny egg or longer for a harder egg.
  • Serve with sriracha.

Tips & Notes

  • Bell Peppers: this recipe will make anywhere from 8-10 stuffed peppers depending on how big your peppers are. You may have some leftover chicken fried quinoa!

Watch it

Nutrition Facts

Calories: 301kcal | Carbohydrates: 24g | Protein: 21g | Fat: 14g | Fiber: 5g | Sugar: 4g