Hey hey hey! I’m so excited to FINALLY share a new recipe again! It’s only been what, forever? If you follow me on Instagram I recently asked in my stories what people wanted to see from me, and the consensus was more variety. I like to give the people what they ask for, so I’m trying to mix it up a bit. I’ll be sharing more health tips, life updates, and other topics near and dear to me.
These tasty Teriyaki Chicken and Quinoa Stuffed Peppers are so delicious though I just couldn’t wait. I’ve been making this dish for our family for years now- in fact it was one of the first I ever shared on social media. The filling crumbles up and is a good mix of sweet and savory, perfect for tiny hands and developing taste buds. Charlie had it when she was little and now Evee is quickly becoming a fan! Since bell peppers are in season, they’re at maximum flavor capacity and you can get them CHEAP! Win win!!
I try to buy seasonal whenever possible because honestly, it’s worth it.
- I care about this planet and shopping seasonally is so much more environmentally friendly. Here’s why: produce that is out of season is often grown a long way away from home. I’m not just talking the next town; we’re talking continents here. When produce has to travel a long distance to get to you, more fuel is required to make that possible. Which, as we all know, doesn’t make Mother Earth a happy gal.
- It’s also much cheaper to shop seasonally, partially thanks to the reduced travel cost but also due to the sheer abundance of it! Have you ever had a neighbor that grew oranges or something? They’re practically forcing those babies on their friends because there’s too much all at once. (By the way, I will take anyone’s excess oranges. Just saying.)
- And of course, it’s both healthier and more flavorful to buy in season. The produce is allowed to fully ripen instead of being picked before its ready in order to travel. Ripe produce means richer flavor plus a greater vitamin and mineral content. Good news all around.
But back to these stuffed peppers. They’re quick, they’re easy, and they’re so so good! If you’re not a fan, then I don’t know if we can be friends. I’m kidding, of course we’re friends. You’re here, right? That’s about all it takes!
Not sure how to prepare the bell pepper? It’s simple! Slice the top off your pepper so that it’s like a lid. Using a small knife, or honestly just your hands, remove the center that’s covered in seeds and all the little white membranes. That’s it!Print
Teriyaki Chicken and Quinoa Stuffed Peppers
1 lb ground chicken
1 yellow onion, diced
1/4 cup teriyaki sauce
1 cup quinoa, cooked
3/4 cup pineapple, chopped
4 bell peppers (I prefer red, orange, or yellow for this recipe)
1/3 cup sliced almonds
1. Preheat oven to 350*F. In a medium saute pan, cook onions for about 2 minutes until starting to soften. Add ground chicken and stir often to ensure crumbly texture. When the chicken is heated through, add teriyaki sauce and remove the pan from the heat, tossing mixture to coat.
2. Transfer chicken mixture to a large bowl and add quinoa and pineapple.
3. To prepare peppers, slice the top off the pepper and remove seeds and membranes inside with your hands. Place in a pan sprayed with cooking spray.
4. Spoon filling into each pepper until mounded over. Top with sliced almonds.
5. Bake for 30 minutes until pepper skins look wrinkly. Remove from oven, serve and enjoy!