Southwestern Chicken and Quinoa Stuffed Peppers - this healthy chicken stuffed peppers recipe is super yummy, fast and easy. It's a great source of protein, fibre and vegetables. |

Southwestern Chicken Stuffed Peppers

These Southwestern chicken stuffed peppers are a cheesy dinner that kicks meal planning up a notch! A group pleaser for sure.
Course Main Course
Cuisine American
Keyword cheesy stuffed peppers, southwest stuffed peppers, stuffed peppers
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 474kcal
Author Randa Derkson


  • 4 red bell peppers
  • 2 chicken breasts cooked and shredded
  • 1 14oz can fire roasted diced tomatoes
  • 1 cup black beans
  • 1/2 cup frozen corn
  • 2 tsps chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp sea salt
  • 1 cup cooked quinoa
  • 1 1/2 cups tex mex cheese shredded


  • Preheat the oven to 425.
  • In a large pan over medium-high heat add the beans and frozen corn. Stir around until the corn is no longer frozen
  • Shred the chicken breast.
  • Add the chicken, fire roasted tomatoes, and seasonings. Simmer over medium for 5 minutes.
  • Add the quinoa and the cheese, mix until melted.
  • Remove the tops off of the red peppers and spoon out the seeds and ribs.
  • Spoon the mixture evenly between the red peppers. Transfer to a baking pan (a cake pan works well) and roast at 425 for 20 minutes.


Serving: 1g | Calories: 474kcal | Carbohydrates: 33g | Protein: 42g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 116mg | Sodium: 712mg | Potassium: 1031mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4480IU | Vitamin C: 154.8mg | Calcium: 351mg | Iron: 3.5mg