Name: Chili Cheesy Stuffed Peppers
Prep time: 25 min
Cook time: 25 min
Yield: 8
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 c. cups quinoa, cooked -; 8 oz. Velveeta, cut into ¼” cubes -; 1/4 c. red onion, sliced, for serving -; 1/2 bunch cilantro, for garnish -; 1/4 c. sour cream, for serving -; 1 lime, cut into wedges -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chili Cheesy Stuffed Peppers

1. 2 tbsp. extra-virgin olive oil, plus more for greasing pan -

2. 8 bell peppers, tops and cores removed -

3. 1/4 tsp. freshly ground black pepper, divided -

4. 1 lb. ground chicken -

5. 1 yellow onion, finely chopped -

6. 2 garlic cloves, finely chopped -

7. 1 jalapeño, seeded and finely chopped -

8. 1 tbsp. low-sodium chili seasoning -

9. 1 tbsp. Worcestershire sauce -

10. 1 (14.5 oz) can chopped tomatoes, drained -

11. 1 1/2 c. cups quinoa, cooked -

12. 8 oz. Velveeta, cut into ¼” cubes -

13. 1/4 c. red onion, sliced, for serving -

14. 1/2 bunch cilantro, for garnish -

15. 1/4 c. sour cream, for serving -

16. 1 lime, cut into wedges -

How to cook deliciously - Chili Cheesy Stuffed Peppers

1. Stage

Preheat oven to 400°F and grease a 9”x13” baking dish with olive oil.

2. Stage

Add peppers to dish and drizzle with olive oil; season with ½ the pepper. (If they do not sit flat, cut the bottoms to flatten.)

3. Stage

In 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.

4. Stage

Divide filling between prepared peppers, about ⅔ cup in each pepper. Top each pepper with 1 tablespoon of Velveeta.

5. Stage

Cover dish with foil and bake for 1 hour 25 minutes, until filling is cooked through (reach internal temp 165°F) and peppers are softened.

6. Stage

Remove peppers from oven, garnish each with red onion, cilantro, sour cream, and lime wedges.