Healthy Chicken Stuffed Bell Peppers

Chicken & Quinoa Stuffed Bell Peppers | Clean Eating Recipes

This recipe is from the Fixate cookbook! (HIGHLY recommend, especially if you are following the 21 Day Fix!)

This one was a HUGE hit in my family! I LOVE stuffed peppers but was looking for a HEALTHIER alternative, and this one fit the bill!

My husband and I also just started the new Master’s Hammer & Chisel Program, and this meal fits very nicely into the portion control / container plan for that.

You can make some modifications here also – I was out of Quinoa so I skipped it!  If you make this, let me know what you think!

Makes about 8 servings!

Want more recipes like this? Check out my free Crockpot Clean Eating eBook!

You can get the full eBook, which includes healthy crockpot meals, healthy sides, & a grocery list by clicking the link below!

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  • 4 Medium bell peppers (any color), sliced in half & seeds removed
  • 2 Tsp olive oil
  • 1 Medium yellow onion, chopped
  • 2 Cloves garlic, chopped
  • 1.5 Lb chicken breast, in 3/4″ chunks
  • 1 Tsp. chili powder
  • 1 Tsp. ground cumin
  • 1/4 Tsp. Sea salt
  • 1/4 Tsp. black pepper
  • 1 Cup tomato sauce
  • 2 Cups cooked quinoa
  • 1 Cup beans, drained
  • 1 Cup frozen corn
  • 5 Tbsp. chopped cilantro
  • 1 Tbsp. fresh lime juice
  • 1 Cup Monterey jack cheese
  • Hot sauce (optional)


Preheat oven to 375 Degrees.

Place bell peppers into 9×13 glass baking dish.

Heat oil in a nonstick pan on medium heat. Add onion and cook for 3 – 5 minutes. Add garlic and cook for an additional minute. Add chicken, chili powder, cumin, salt, and pepper – cook for 5 minutes, or until chicken is fully cooked.

Add tomato sauce, quinoa, beans, corn, cilantro, and lime juice.  Reduce heat to low and cook an additional 5 minutes.

Top each bell pepper with 1/2 cup of the mixture and cover lightly with aluminum foil – bake for 35 minutes.

Top with cheese, and bake uncovered for 3 more minutes to melt. Sprinkle with cilantro and hot sauce, if desired.

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