Fiesta Stuffed Peppers

Anti-Inflammatory Recipes

Prep Time:
25 Minutes
Cook Time:
25 Minutes
Serves:
10 Servings

Ingredients

  • 2 cups cooked quinoa
  • 5 bell peppers (red, orange, or yellow)
  • 1 medium yellow onion
  • 2 tablespoons olive oil
  • 1 lb ground chicken
  • 2 teaspoons chili powder
  • 1 teaspoon coriander
  • ⅛ teaspoon paprika
  • 1 tomato, diced
  • 1 ½ cups cooked pinto beans
  • 1 cup frozen corn
  • 1 cup pineapple, finely diced
  • 3 tablespoons cilantro, chopped
  • 1 tablespoon lime juice
  • ⅔ cup nutritional yeast
  • 10 tablespoons cashew cream (per stuffed pepper)

Preparation

  1. Preheat the oven to 375°F.
  2. Prepare quinoa according to package directions.
  3. Wash and slice bell peppers in half, removing the stem and seeds.
  4. Prepare a large pot of water and bring it to a boil on the stove.
  5. Boil pepper slices in water for 4-5 minutes. Remove once soft using tongs and pat dry to remove any excess water.
  6. In a skillet, heat 1 tablespoon of olive oil on medium heat. Add ground chicken to the warm oil, sprinkle with chili powder, coriander, and paprika, and cook thoroughly.
  7. Continue to stir to ensure the chicken cooks evenly, then add in tomatoes, pinto beans, corn, pineapple, and lime juice. Cook for an additional 5 minutes or until the corn is cooked.
  8. Scoop two large spoonfuls of the mixture into each pepper half.
  9. Lay a sheet of aluminum foil on top of a baking sheet and line the peppers along the sheet face up.
  10. Bake for 25 minutes or until bell peppers are soft but not mushy.
  11. Sprinkle on nutritional yeast, add 1 tablespoon of cashew cream, and any additional toppings.
  12. Optional: Serve with tortilla chips, salsa, and guacamole.
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