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overhead photo of the chipotle chicken quinoa stuffed peppers on a blue platter

Chipotle Chicken and Quinoa Stuffed Peppers

★★★★★

5 from 2 reviews
  • Author: Allison
  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 4 large bell peppers, any colour
  • 1 cup grated Monterey Jack or cheddar cheese (organic if possible)

quinoa

  • 1 cup quinoa, rinsed and drained
  • 1 3/4 cups water
  • 1/4 teaspoon sea salt

Chipotle Orange Sauce

  • 1/4 cup canned chipotles in adobo sauce (2 chipotles and 2 tablespoons of sauce)
  • 1/2 of a medium orange, peeled and chopped
  • 1/4 cup water
  • Pinch of sea salt
  • 2 tablespoons lime juice

Chipotle Chicken and Beans

  • 2 tablespoons extra virgin olive oil
  • 1 lb / 454 grams organic lean ground chicken or turkey
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 1/2 cups cooked black beans (or 1 14-oz can, drained and rinsed)
  • 1/4 cup fresh cilantro, chopped

Avocado Yogurt Crema

  • 1 ripe avocado, pitted
  • 1/2 cup organic whole milk Greek yogurt
  • 1/2 cup cilantro
  • Juice of 1–2 limes (to taste)
  • 1/4 teaspoon sea salt
  • 1 garlic clove, minced
  • 2 tablespoons water

For Serving

  • Corn tortilla chips
  • Pickled jalapeños

Instructions

  1. Roast the peppers: Preheat the oven to 400 F. Lightly oil a large rimmed baking sheet. Slice the peppers in half lengthwise and remove the seeds, but keep the stems intact. Brush both sides with oil and roast, cut side down, for 15 minutes. Remove from the oven and carefully flip them over so that the cut side is facing up.
  2. Make the chipotle orange sauce: In a food processor, combine the chipotles in adobo sauce, orange, water, salt, and lime juice. Process until smooth.
  3. Cook the quinoa: Combine the quinoa, water, and salt in a medium saucepan and bring to a boil. Turn down heat to low, cover, and cook for fifteen minutes. Remove from the heat and fluff with a fork.
  4. Cook the chicken: Warm the oil over medium heat. Add the chicken, onion, and garlic. Cook, stirring occasionally, for five minutes, or until the chicken is cooked. Add the spices, salt, and pepper. Cook for three more minutes, then add the chipotle sauce. Cook until most of the liquid has evaporated before stirring in the black beans, quinoa, and cilantro.
  5. Stuff the peppers: Add a generous amount of chipotle chicken quinoa filling to each pepper half. Top with the grated cheese. Bake at 350 F for 8 minutes, until the cheese has melted. If desired, broil for 1 minute to brown the cheese.
  6. Meanwhile, make the avocado yogurt crema: Combine the avocado, Greek yogurt, cilantro, lime juice, salt, garlic, and water in a food processor. Process until smooth. Transfer into a container.
  7. Serve each pepper half with a generous dollop of avocado crema and pickled jalapeños. Tortilla chips on the side are always a good idea!

Notes

Vegetarian variation: Replace the chicken with 1 lb of crumbled firm or extra firm tofu.

Vegan variation: Replace the chicken with 1 lb of crumbled firm or extra firm tofu. Replace the Greek yogurt with unflavoured and unsweetened non-dairy yogurt, and use grated vegan cheese.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: Mexican

Keywords: chipotle chicken quinoa stuffed peppers

Find it online: https://upbeetkitchen.com/2021/07/31/chipotle-chicken-and-quinoa-stuffed-peppers/