Preheat oven to 350ºF (180ºC). Slice tops from peppers; remove ribs and seeds. Slice a thin layer from bottoms of peppers to allow peppers to stand upright.
These brightly-coloured peppers are packed with robust flavour thanks to cumin, paprika, garlic and salt. Stuffed with a filling mixture of quinoa and chicken, they’re great as a main dish or side. Make it vegetarian by skipping the chicken.
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Ingredients
Preheat oven to 350ºF (180ºC). Slice tops from peppers; remove ribs and seeds. Slice a thin layer from bottoms of peppers to allow peppers to stand upright.
In saucepan set over medium-high heat, heat 1 cup (250 mL) stock until boiling. Add quinoa and reduce heat to simmer; cover and cook for about 15 minutes or until quinoa is tender and liquid is absorbed. Fluff with fork; set aside.
In large skillet, heat olive oil over medium heat; sauté kale, onion and garlic for 3 to 4 minutes or until kale is wilted. Stir in chicken, cooked quinoa and remaining broth. Add 2 tsp (10 mL) paprika, cumin, garlic powder and 3/4 tsp (4 mL) salt; remove from heat. Divide mixture evenly among peppers.
Toss together panko, melted butter, parsley, and remaining 1 tsp (5 mL) paprika and ¼ tsp (1 mL) salt; sprinkle over peppers. Place peppers in greased 13- x 9-inch (3.5 L) baking dish. Pour 1/4 cup (60 mL) water into pan; cover with foil and bake for 40 minutes. Remove foil and bake for about 10 minutes more or until panko is toasted.
Test Kitchen Tip:
• For a vegetarian option, replace chicken with cooked, cubed tofu.
• Spoon pan drippings over the cooked peppers before serving.
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