Chicken Fiesta Stuffed Peppers Recipe | SideChef
Smoky chipotle roasted chicken combined with cheese, quinoa, vegetables, and enchilada sauce, then stuffed & baked in a pepper. This is a great weeknight dinner with leftovers for lunch.
Keywords
- Low-Fat
- Peanut-Free
- Tree Nut-Free
- Fish-Free
- Beans & Legumes
- Cheese
- Main Dish
- Southwestern
- Tex-Mex
- Oven
- Stove
- Sugar-Free
- Intermediate
- Low Salt
- Egg-Free
- Nut-Free
- Soy-Free
- Tomato-Free
- Low-Sugar
- Gluten-Free
Ingredients
- 4 Bone-in, Skin-on Chicken Thigh
- 2 tablespoon Smoked Paprika
- 1 tablespoon Ground Cumin
- 3 teaspoon Garlic Powder
- 1/2 teaspoon Ground Black Pepper
- 3 tablespoon Olive Oil
- 5 Bell Pepper
- 1/2 cup Quinoa
- 1 cup Water
- 1/4 teaspoon Sea Salt
- 1/2 White Onion
- 1 Jalapeño Pepper
- 1 clove Garlic
- 1 can Corn
- 1 can Black Beans
- 1 can Enchilada Sauce
- 1 1/2 cup Shredded Cheddar Cheese
- as needed Olive Oil
- to taste Sour Cream
- to taste Avocado
- to taste Fresh Cilantro
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