Southwestern Ground Chicken Stuffed Peppers

Bring some bold, smoky flavor to your dinner table with these Southwestern Ground Chicken Stuffed Peppers, a colorful, protein-packed dish that’s hearty, balanced, and naturally anti-inflammatory.

Introduction

Bell peppers are endlessly versatile, the perfect edible vessel for creative fillings! These Southwestern Ground Chicken Stuffed Peppers combine lean ground chicken, quinoa, and vegetables for a dish that’s as vibrant as it is nourishing. Spiced with a zesty fajita or Southwestern blend, this recipe delivers a little heat and a lot of flavor. It’s easy to make, gluten-free friendly, and perfect for a cozy weeknight dinner that doesn’t skimp on freshness.

🌿 Mindful Morsel

This recipe is full of anti-inflammatory goodness! Bell peppers are rich in vitamin C and antioxidants that help calm inflammation, while quinoa adds complete plant-based protein and fiber to keep you feeling full and balanced. The ground chicken keeps it lean and light, and the lime adds a burst of vitamin C to tie it all together. A delicious, mindful take on Southwestern comfort food!

Recipe Information

  • Serves: 2–4

  • Prep Time: 10 minutes

  • Cook Time: 45–50 minutes

  • Total Time: 55–60 minutes

  • Calories per Serving: ~390 (based on ground chicken and Monterey Jack cheese)

Ingredients

  • 1 Tbsp olive oil (plus more for brushing)

  • 1 cup chicken stock

  • ½ cup quinoa (or rice, if preferred)

  • 1 yellow onion, diced

  • 2 green onions (scallions), sliced

  • 16 oz ground chicken

  • 2 tsp Southwestern or fajita seasoning (adjust to taste)

  • 1 (15 oz) can diced tomatoes

  • 1 yellow bell pepper

  • 1 orange bell pepper

  • 1 lime, cut into wedges

  • ½–1 cup shredded Monterey Jack or Colby Jack cheese

  • Salt and pepper, to taste

Instructions

  1. Prep the ingredients: Rinse the produce and preheat your oven to 400°F (200°C). Dice the yellow onion, slice the green onions, cut the lime into wedges, and halve the bell peppers lengthwise. Remove the seeds and ribs.

  2. Cook the quinoa: In a small saucepan, bring the chicken stock to a boil. Add quinoa, stir, then reduce heat to medium and simmer for 15 minutes, stirring occasionally to prevent sticking. Once the quinoa is fluffy and liquid is absorbed, remove from heat and set aside.

  3. Prepare the filling: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add diced onion and green onions, cooking for 4–5 minutes until softened. Add the ground chicken and cook until browned, breaking it apart with a spatula. Stir in the Southwestern or fajita seasoning until the mixture is evenly coated. Adjust with salt and pepper as needed.

  4. Roast the peppers: Brush the bell pepper halves with olive oil and place them cut-side up in a baking dish. Roast for 7 minutes to soften slightly.

  5. Combine and fill: To the skillet, add cooked quinoa and the diced tomatoes. Stir to combine and let simmer for 5 minutes to meld flavors. Taste and adjust seasoning as desired.

  6. Stuff and bake: Remove the peppers from the oven and fill each half with the chicken-quinoa mixture. If there’s extra filling, spread it around the peppers in the pan for a hearty side. Top each pepper generously with shredded cheese.

  7. Finish: Return to the oven and bake for 10 minutes, until the cheese is melted and bubbly.

  8. Serve: Plate the peppers and serve with lime wedges for a bright finishing touch. Enjoy your flavorful, balanced Southwestern dinner!

Tips/Notes

  • To make gluten-free: ensure your seasoning blend and stock are certified gluten-free.

  • Substitute rice or cauliflower rice for quinoa if preferred.

  • Try topping with diced avocado, chopped cilantro, or a drizzle of Greek yogurt for extra creaminess.

  • Great for meal prep, store leftovers in the fridge for up to 3 days and reheat in the oven.

Social Media Callout

These Southwestern Ground Chicken Stuffed Peppers are a fiesta of flavor and color! Save this recipe for your next healthy dinner night and tag @mmmindfulmorsels, I’d love to see your spicy, mindful creations!

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