Stuffed Bell Peppers

We love getting the family invested in eating more veggies. So what’s not to love about a dinner that adds in a non-traditional vegetable all to be housed inside of a vegetable bowl? Eggplant takes on the flavor of whatever seasoning you throw at it which is why we love it so much. These stuffed bell peppers are a great family meal to add to your weekly routine, or even just spice up the traditional ‘Taco Tuesday’.

What You Need

1 lb. shredded rotisserie chicken

½ c. Quinoa

1 can Corn

1 can Low Sodium Black Beans

1 Eggplant

½ c. salsa of choice

6 bell peppers

 How It’s Made:

  1. Preheat oven to 375 degrees
  2. Dice eggplant
  3. On a packing sheet lined with parchment paper, roast eggplant for 20 minutes 
  4. Cook quinoa according to package directions
  5. Drain and rinse beans and corn
  6. In a large bowl combine the shredded chicken, cooked quinoa, corn, beans, and eggplant and salsa to mix
  7. Cut the tops off of the bell peppers and scoop out the insides
  8. Pack peppers full of the mixture and place on the same parchment paper baking sheet
  9. Cook in oven for an additional 10 minutes 

Serves 6

Nutritional Facts:
Plate icon

Calories 341
Total Fat 11g
Protein 21g

Sodium 810mg
Fiber 7g
Carbohydrates 37g

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