Chili Cheesy Stuffed Peppers
Jump to recipeStuffed peppers are classic for several reasons—they’re easy to make, incredibly versatile, and extremely satisfying. You could say the exact same thing about chili. An even better classic? Combine the two. With chicken, melted Velveeta, and quinoa, these Chili Cheesy Stuffed Peppers are one crowd-pleasing combo.
Made this? Let us know how it went in the comment section below!
Ingredients
- 2 Tbsp.
extra-virgin olive oil, plus more for greasing pan
- 8
bell peppers, tops and cores removed
- 1/4 tsp.
freshly ground black pepper, divided
- 1 lb.
ground chicken
- 1
yellow onion, finely chopped
- 2
garlic cloves, finely chopped
- 1
jalapeño, seeded and finely chopped
- 1 Tbsp.
low-sodium chili seasoning
- 1 Tbsp.
Worcestershire sauce
- 1
(14.5 oz) can chopped tomatoes, drained
- 1 1/2 cups
cups quinoa, cooked
- 8 oz.
Velveeta, cut into ¼” cubes
- 1/4 cup
red onion, sliced, for serving
- 1/2
bunch cilantro, for garnish
- 1/4 cup
sour cream, for serving
- 1
lime, cut into wedges
Directions
- Step 1Preheat oven to 400°F and grease a 9”x13” baking dish with olive oil.
- Step 2Add peppers to dish and drizzle with olive oil; season with ½ the pepper. (If they do not sit flat, cut the bottoms to flatten.)
- Step 3In a large bowl, add ground chicken, onion, garlic, jalapeño, chili seasoning, Worcestershire, chopped tomatoes, quinoa and ½ the Velveeta. Season with remaining pepper and stir together until combined.
- Step 4Divide filling between prepared peppers, about ⅔ cup in each pepper. Top each pepper with 1 tablespoon of Velveeta.
- Step 5Cover dish with foil and bake for 1 hour 25 minutes, until filling is cooked through (reach internal temp 165°F) and peppers are softened.
- Step 6Remove peppers from oven, garnish each with red onion, cilantro, sour cream, and lime wedges.
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