
Bright, protein-packed bell peppers filled with shredded chicken, fluffy quinoa, black and kidney beans, avocado, and salsa — a quick 25-minute meal perfect for weeknights.

This Southwestern chicken and quinoa stuffed pepper is one of those weeknight lifesavers that arrived in my kitchen when I needed something fast, flavorful, and wholesome. I discovered this combination on a frantic Tuesday evening when the pantry and fridge were both half-empty and the kids were circling like hungry satellites. The vibrant salsa infused the shredded chicken with tangy notes, while cooked quinoa added a lovely, slightly nutty body. The bell pepper acts as a natural, low-carb vessel that crisps just enough at 350 degrees to stay tender-crisp.
What makes this dish special is the contrast of textures and the clean, balanced Southwestern flavors — bright tomato and chili spice from the salsa, creamy avocado, earthy beans, and optional melty cheddar or a runny fried egg for richness. I often double the filling to make bowls for lunches, but when life is short and dinner needs to be quick, stuffing two large pepper halves and baking them for 15 minutes delivers a fresh, satisfying meal in under half an hour. It’s flexible, family-friendly, and keeps well for next-day lunches.
My family’s reaction the first time I served these was immediate applause — the kids loved scooping the filling with a fork, and my partner declared the runny-yolk-on-top trick a revelation. Over time I’ve fine-tuned the salsa-to-quinoa ratio so the filling stays moist without making the peppers soggy; these little adjustments are what make the dish reliably tasty every time.
My favorite aspect is how forgiving the recipe is — tiny swaps rarely break it. Once, I swapped black beans for pinto and used leftover smoky chipotle salsa; the result was a crowd-pleaser. The runny-yolk trick elevates it from simple to celebratory, and it’s become my go-to when friends drop by unexpectedly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you’ve added avocado, eat sooner to avoid browning — a squeeze of lime slows oxidation. For longer storage, place the filling (without avocado or egg) in freezer-safe containers and freeze for up to 3 months. When reheating, thaw overnight in the refrigerator, then bake at 325°F for 10–12 minutes or microwave until heated through; add fresh avocado and a fried egg just before serving to restore freshness and texture.
To make this vegetarian, swap shredded chicken for 1 cup roasted sweet potato cubes or 1 cup crumbled, pan-fried firm tofu seasoned with cumin and smoked paprika. For dairy-free, omit the cheddar or use a plant-based melting cheese. If you’re grain-free, replace quinoa with riced cauliflower (approximately 1 cup cooked) but expect a softer mouthfeel. To increase heat, add 1–2 teaspoons chopped pickled jalapeño or a teaspoon of chipotle in adobo.
Serve warm stuffed peppers with a wedge of lime, a spoonful of Greek yogurt or crema if you like, and a side salad of crisp romaine with cilantro-lime vinaigrette. For a heartier meal, place a scoop of the filling over a bed of greens and use the pepper as a crunchy accent. They also work beautifully as part of a brunch spread; the fried egg on top turns them into a satisfying morning plate alongside roasted potato wedges.
The flavor profile draws from Southwestern U.S. and Mexican-inspired ingredients — salsa, avocado, and beans — rather than a single traditional dish. Stuffed vegetables are a worldwide technique: in Latin American cuisine peppers are commonly stuffed with rice and meat, while Mediterranean versions use rice, herbs, and lamb. This iteration blends those approaches with quinoa for texture and balance, reflecting modern pantry flexibility and an emphasis on whole grains.
In summer, use fresh pico de gallo and char the peppers briefly on a grill for smoky flavor. In winter, try roasted root vegetables and a warming spice blend (cumin, coriander, smoked paprika) with a heartier grain like farro. For holidays, swap in roasted butternut and top with crumbled queso fresco and toasted pepitas for a festive spin.
For streamlined lunches, double the filling, portion into containers, and store the peppers and filling separately. Reheat the stuffed peppers in the oven at 350°F for 10–12 minutes or microwave for 2–3 minutes until hot. Pack avocado and eggs separately to add fresh. Use BPA-free meal containers and include an ice pack if transporting to maintain safety and texture.
These Southwestern chicken and quinoa stuffed peppers are a reliable, adaptable dish that brings brightness and comfort to the table quickly. Give them a try on a busy night — I think they’ll become a regular in your rotation just as they did in mine.
If your quinoa is cold, warm it slightly before mixing so it absorbs salsa more evenly and the filling isn’t chilled.
To prevent soggy peppers, avoid using watery salsa; drain excess liquid or choose a thicker style like chunky salsa.
Trim a thin slice from the bottom of each pepper half so it sits flat in the baking dish for even roasting.
When reheating, add fresh avocado and a freshly fried egg to restore texture and flavor lost during storage.
This nourishing southwestern chicken and quinoa stuffed peppers recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes — assemble the filling and store it separately from the peppers for up to 3 days. Add avocado and bake just before serving for best texture.
Make vegetarian by swapping shredded chicken for roasted sweet potato (1 cup) or firm tofu (1 cup) seasoned with cumin and smoked paprika.
This Southwestern Chicken and Quinoa Stuffed Peppers recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F (177°C) and prepare a baking dish or rimmed sheet pan to hold the pepper halves during baking.
Slice the bell pepper lengthwise, remove seeds and membranes, and trim the bottom if needed so each half sits flat in the pan.
In a bowl, pour 1/4 cup salsa over 1 cup shredded chicken, let it rest for a minute, then fold in 1 cup cooked quinoa, 1/4 cup rinsed beans, and 1/4 cup diced avocado. Season with salt and lime juice if desired.
Spoon the filling into the pepper halves, packing gently. Sprinkle 1/4 cup shredded cheddar on top if using and arrange in the prepared dish.
Bake in the preheated oven for 15 minutes until peppers are softened but still slightly crisp. For softer peppers, bake 3–5 minutes longer.
Optionally fry an egg with set whites and runny yolk and place atop each pepper half. Serve immediately with lime wedges.
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This recipe looks amazing! Can't wait to try it.
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