Fiesta Stuffed Peppers
Anti-Inflammatory Recipes
Prep Time:
25 Minutes
25 Minutes
Cook Time:
25 Minutes
25 Minutes
Serves:
10 Servings
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
- Preheat the oven to 375°F.
- Prepare quinoa according to package directions.
- Wash and slice bell peppers in half, removing the stem and seeds.
- Prepare a large pot of water and bring it to a boil on the stove.
- Boil pepper slices in water for 4-5 minutes. Remove once soft using tongs and pat dry to remove any excess water.
- 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.
- 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.
- Scoop two large spoonfuls of the mixture into each pepper half.
- Lay a sheet of aluminum foil on top of a baking sheet and line the peppers along the sheet face up.
- Bake for 25 minutes or until bell peppers are soft but not mushy.
- Sprinkle on nutritional yeast, add 1 tablespoon of cashew cream, and any additional toppings.
- Optional: Serve with tortilla chips, salsa, and guacamole.