entrees

Stuffed Peppers with Paprika-Infused Quinoa, Chicken and Kale

These brightly-coloured peppers are packed with robust flavour thanks to cumin, paprika, garlic and salt. Stuffed with a filling mixture of quinoa and chicken, they’re great as a main dish or side. Make it vegetarian by skipping the chicken.
10 min
PREP TIME
1h 5 min
COOK TIME
320
CALORIES
15
INGREDIENTS
6
Servings

INGREDIENTS

  • 6 assorted sweet bell peppers (red, orange or yellow)
  • 2 cups (500 ml) Chicken Cooking Stock divided
  • 1/2 cup (125 ml) quinoa
  • 2 tbsps (30 ml) olive oil
  • 4 cups (1 l) baby kale coarsely chopped
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 3 cups (750 ml) shredded cooked chicken
  • 3 tsps (15 ml) Paprika divided
  • 1 Cumin Ground
  • 1/2 Garlic Powder
  • 1 Sea Salt Grinder divided
  • 3/4 cup (175 ml) panko bread crumbs
  • 2 tbsps (30 ml) melted butter
  • 2 tbsps (30 ml) chopped fresh parsley

Preparation

  • 1 Preheat oven to 350ºF (180ºC). Slice tops from peppers; remove ribs and seeds. Slice a thin layer from bottoms of peppers to allow peppers to stand upright.
  • 2 In saucepan set over medium-high heat, heat 1 cup (250 mL) stock until boiling. Add quinoa and reduce heat to simmer; cover and cook for about 15 minutes or until quinoa is tender and liquid is absorbed. Fluff with fork; set aside.
  • 3 In large skillet, heat olive oil over medium heat; sauté kale, onion and garlic for 3 to 4 minutes or until kale is wilted. Stir in chicken, cooked quinoa and remaining broth. Add 2 tsp (10 mL) paprika, cumin, garlic powder and 3/4 tsp (4 mL) salt; remove from heat. Divide mixture evenly among peppers.
  • 4 Toss together panko, melted butter, parsley, and remaining 1 tsp (5 mL) paprika and ¼ tsp (1 mL) salt; sprinkle over peppers. Place peppers in greased 13- x 9-inch (3.5 L) baking dish. Pour 1/4 cup (60 mL) water into pan; cover with foil and bake for 40 minutes. Remove foil and bake for about 10 minutes more or until panko is toasted.
  • 5 Test Kitchen Tip:
    • For a vegetarian option, replace chicken with cooked, cubed tofu.
    • Spoon pan drippings over the cooked peppers before serving.

NUTRITION INFORMATION

(per Serving)

REVIEWS