I created this recipe in 2016 and decided to name them Fiesta Stuffed Peppers after Scott’s response to his first bite, now this is a mouth party. Flavorful roasted chicken shredded and simmered with black beans, corn, cheddar cheese, and enchilada sauce mixed with the perfect amount of quinoa to give the peppers the proper “umph” – a balance some stuffed peppers struggle with. They don’t have to be stuffed in peppers, though, the filling is delicious on its own. This is ideal for meal prep, leftover rotisserie chicken, or an easy weeknight dinner. You, too, are invited to the mouth party. I hope you join.

Chicken Fiesta Stuffed Peppers

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Servings

4-6

servings

Ingredients

For the Chicken:
4 chicken thighs or breasts, preferably skin-on*
2 tablespoons smoky paprika
1 tablespoon cumin
3 teaspoons garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
For the Stuffed Peppers
5-6 green bell peppers, depending on size
1/2 cup Quinoa
1 cup water
1/4 teaspoon sea salt
1/2 white onion, diced
1 jalapeno, seeds removed, diced small
1 clove garlic, minced
15 oz. can of yellow corn, drained (or 2 ears steamed corn)
15oz. can black beans, drained
2 cups of shredded chicken, from above
1 1/2 cups shredded cheddar
olive oil, salt, and pepper as needed

Directions

Preheat oven to 350 degrees F
Combine the paprika, cumin, garlic powder, 1 t. salt and 1/2 t. pepper, mix, and sprinkle all over your chicken, coating it thoroughly. You may have some seasoning leftover, which is never a bad thing, just save it in a ziplock bag for next time. Alternatively, you can use taco seasoning.
Arrange the chicken in a baking dish, drizzle with olive oil, and roast for 30-40 minutes or until cooked through. Allow to cool before shredding. This step can be done the day before, or you can substitute it with a rotisserie chicken. See notes below if so. While the chicken is finishing, prep the remaining ingredients.
Add the quinoa, water, and sea salt to a small sauce pan. Bring to a boil, then reduce to a simmer and cover for 10-12 minutes until the water is absorbed. Fluff with a fork and set aside until needed.
Prep the peppers. Cut the stem-end off the peppers, then use a spoon to scrape out any ribs or seeds. Rinse, dry, and rub the surface of the pepper with olive oil. Set peppers up-right in a baking dish.
In a large saute pan, heat 3-counts of olive oil over medium heat. Once hot cook the onion and jalapeno until soft and the onions are translucent, about 2-3 minutes. Add the garlic and cook for 45 seconds. Sprinkle with 1/4 teaspoon black pepper and 1/2 teaspoon garlic salt.
Add the quinoa, black beans, corn, shredded chicken, and enchilada sauce. Combine and cook for 3 minutes or until warm.
Add 1 cup of cheese and mix until melted. Stuff the chicken mix inside each pepper. Snug the peppers next to each other in your baking dish. Sprinkle the tops with the remaining cheese.
Pour 2 cups of water in the baking dish, cover loosely with foil, and bake 30-40 minutes until the peppers are tender.

Notes:

Alternatively, you can use 2 heaping cups of shredded chicken (a little less than what a rotisserie chicken would yield you) and when cooking, just use some taco seasoning.
This is delicious with avocado, sour cream, scallions, or even tortilla chips.