Description
A wholesome and flavorful meal featuring tender ground chicken, nutty quinoa, fresh vegetables, and melted cheese baked inside colorful bell peppers. Perfect for weeknight dinners or meal prep, this recipe offers a nutritious balance of protein, grains, and veggies in every bite.
Ingredients
6 large bell peppers, halved and seeds removed
2 pounds ground chicken (or any lean ground meat)
2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, shredded
3 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon Montreal Steak seasoning
1 teaspoon Italian seasoning
1/2 cup Tillamook Grated Parmesan Cheese or Cabot Grated Parmesan Cheese
1 cup diced tomatoes (fresh or canned)
1 cup Rao’s Homemade Marinara Sauce or Yo Mama’s Original Tomato Sauce
1 package Seeds of Change Quinoa & Brown Rice with Garlic (or 1 cup cooked quinoa)
2 tablespoons fresh dill or dill weed
2 cups Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese or Sargento Mozzarella
Salt and pepper to taste
Sour cream, Greek-style sour cream, or nonfat yogurt for serving
Sesame seeds for garnish
Instructions
1. Preheat the oven to 400°F and line a baking dish with parchment paper.
2. Slice bell peppers in half lengthwise, removing seeds and membranes. Arrange cut side up on the prepared baking dish.
3. If you prefer softer peppers, prebake them for 10 to 15 minutes before filling.
4. Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté until caramelized, then add shredded carrot and cook for another 2 minutes.
5. Add ground chicken to the skillet and cook until no longer pink, breaking it apart as it cooks.
6. Stir in minced garlic, garlic powder, Montreal Steak seasoning, and Italian seasoning. Mix well to combine.
7. Add diced tomatoes and marinara sauce, stirring until the sauce coats the meat evenly.
8. Mix in the cooked quinoa and grated Parmesan cheese. Stir until the mixture becomes cohesive and well blended.
9. Turn off the heat, add fresh dill, and adjust seasoning with salt and pepper as needed.
10. Spoon the filling evenly into each pre-baked pepper half, pressing lightly so it fills each cavity.
11. Cover the baking dish with foil and bake for 30 to 40 minutes until the peppers are tender but still firm.
12. Remove the foil, top each pepper with shredded cheese, and bake uncovered for another 5 to 10 minutes until the cheese is melted and bubbly.
13. Sprinkle sesame seeds over the top before serving.
14. Serve warm with a dollop of sour cream, Greek-style sour cream, or nonfat yogurt.
Notes
Use bright red, orange, or yellow bell peppers for a sweeter flavor.
If you prefer a vegetarian version, substitute ground chicken with plant-based ground meat.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Reheat in the oven at 350°F until warmed through for best texture.
Add extra herbs such as parsley or basil for freshness.
You can also drizzle a light sesame sauce or sprinkle toasted sesame seeds for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American