Stuffed peppers were always a staple in my house, growing up. My mom usually made them once every other week, and I can still remember the taste of that delicious beef and rice filling!

My healthier version consists of a quinoa and ground chicken filling. It’s mixed with a tangy tomato sauce, seasoned with Italian herbs and topped with a bit of mozzarella cheese. It’s delicious, filling! And I have to say, it is SOOOOO good. Even better than the one my mom makes — but please don’t tell her that. :)

My kids love it too which is a HUGE plus. I also love how quick and easy this is to prepare, so it’s great for a busy weeknight dinner. I usually pair this with some fresh roasted vegetables and or a salad for a complete meal.

quinoa and chicken stuffed peppers


Calories316 kcal
Carbohydrates26.1 g
Fat9.2 g
Protein33.9 g
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Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes


Servings: 6 servings
  • 6 bell peppers - (halved and seeded)
  • 2 lbs ground chicken breast
  • ½ cup uncooked quinoa
  • 1 medium yellow onion - (finely diced)
  • 4 cloves garlic - (minced)
  • 1 tbsp olive oil
  • 2 ½ cups canned tomato sauce
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • ½ tbsp dried parsley
  • cup fresh basil - (chopped)
  • 1 cup reduced fat mozzarella cheese - (shredded)
  • Salt and pepper to taste


  • Cook quinoa according to package directions.
  • Preheat oven to 350, and coat a large 11” x 13” baking dish with nonfat cooking spray.
  • Heat oil in a large skillet over medium high heat. Add in onions and cook until translucent, about 2 minutes. Add in chicken, dried basil, dried oregano, dried parsley and salt and pepper, and cook until meat is no longer pink. Use a wooden spoon to break apart the meat while cooking.
  • Stir in tomato sauce, and mix to combine, Remove from heat.
  • Combine the chicken mixture and the prepared quinoa in a large bowl. Season with additional salt and pepper as needed.
  • Spoon the mixture evenly into each pepper half. Then top each one with mozzarella cheese (about 1 tbsp each).
  • Place in oven, and cook for about 30 minutes or until peppers are tender and cheese is melted and golden. Top with fresh basil before serving.


The entire recipe makes 6 servings
The serving size is 2 stuffed pepper halves


Calories: 316 kcal (16%)Carbohydrates: 26.1 g (9%)Protein: 33.9 g (68%)Fat: 9.2 g (14%)Saturated Fat: 1.8 g (11%)Cholesterol: 79 mg (26%)Sodium: 541 mg (24%)Potassium: 1008 mg (29%)Fiber: 4.4 g (18%)Sugar: 9.8 g (11%)Calcium: 140 mg (14%)Iron: 2.7 mg (15%)
Main IngredientChicken Recipes
Tried this recipe?Mention @laalooshrecipes or tag #laaloosh!

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