Chicken and Quinoa Stuffed Bell Peppers

Indulge in a true Southern favorite! Create stuffed peppers packed with protein and nutrition for a healthy, filling and flavorful meal.

Makes 6–12 servings.


  • 6 bell peppers
  • 4 large boneless-skinless chicken thighs
  • Salt and pepper
  • 1 small onion, medium dice
  • 1 1/2 cups butternut squash, medium dice
  • 1/2 cup cherry tomatoes, cut in half
  • 4 tbsp. vegetable oil
  • Nonstick cooking spray
  • 2 cups low sodium chicken stock 
  • 1 cup dry quinoa
  • 1 cup okra, cut into 1/2-inch slices
  • 2 tbsp. garlic, minced
  • 1 1/2 cups corn
  • 1 tbsp Cajun seasoning
  • 1 tbsp. fresh thyme leaves
  • 1/4 cup Worcestershire sauce
  • Grated cheddar cheese


  1. Preheat the oven to 400°F.
  2. Cut each bell pepper in half vertically, making sure to scoop out the seeds and the white pith (they’re very bitter). Set peppers aside.
  3. Lightly season chicken with salt and pepper.
  4. In a separate bowl, lightly toss the onions, squash and cherry tomatoes with 2 tbsp of oil.
  5. Spray two sheet pans with nonstick cooking spray and transfer the chicken to one tray and the squash, tomatoes and onions to the other tray. Roast in preheated oven for 20 minutes.
  6. Once chicken is cooked, take it out and cut into medium-sized chunks. Set the roasted veggies aside. 
  7. Meanwhile, in a medium-sized pot, bring chicken broth to a boil. Pour the quinoa into the pot, give it a quick stir and bring it back to a boil, then reduce heat to a simmer. Cover and let it cook for 15 minutes.
  8. While your quinoa, chicken and veggies are cooking, heat a large pan (preferably cast iron) over medium-high heat. Heat 2 tbsp of oil in the pan, then add the okra. Sauté for 3–5 minutes or until tender. Add garlic, sauté for 1 minute, then add the corn, Cajun seasoning, thyme and Worcestershire sauce. Let the sauce reduce until there’s barely any left, about 3 minutes. Turn off heat.
  9. By this time, your chicken, quinoa and veggies should be done. Add them all to your okra-Worcestershire sauce and mix together. Taste and season with salt and pepper as needed.
  10. Reduce the oven temperature to 375°F.
  11. Spoon chicken-quinoa mixture into each pepper half and place on a sheet tray or in a couple of cast iron skillets.
  12. Roast the stuffed peppers for 35 minutes. Remove and sprinkle each pepper with cheddar cheese. Put peppers back in the oven for 10 more minutes, then remove and enjoy!
  13. Serve each guest two bell pepper halves, or you can serve one bell pepper half per guest as an appetizer for your next dinner party!

Recipe provided courtesy of Rob Varner of Sheepshead Eats.