Quinoa Stuffed Peppers

InHarvest Products Used


Yield: 4 servings

  • 8 oz. InHarvest Tri-Color Quinoa
  • 1 ½ c. chicken stock
  • 1 bay leaf
  • 4 Anaheim or Fresno Peppers
  • 1 c. chopped pecans or toasted pumpkin seeds
  • 1 c. rotisserie chicken, pulled and chopped
  • ½ c. Mexican white cheese like Cojita or Queso Fresco
  • ½ t. smoked paprika
  • salt and pepper to taste

Chipotle cream

  • 1 c. sour cream
  • 1 T. adobo sauce or 1 teaspoon Chipotle Tabasco
  • ½ lime, juiced
  • ¼ c. cilantro, minced

To make chipotle cream: Blend together sour cream, adobo, lime juice and cilantro. Place in squirt bottle to use as topping.


  1. Cook the quinoa with the chicken stock and bay leaf according to the package directions. In a mixing bowl combine the InHarvest Tri-Color Quinoa, chicken, pecans, cheese and paprika. Mix well.
  2. Preheat oven to 350°F. Take the peppers and slice them lengthwise on one side and remove as many of the seeds and pith as possible. Stuff each pepper with the quinoa-chicken mix.
  3. Place pepper in a casserole pan, place in oven and bake for 22 minutes or until pepper is soft. Top with Chipotle Cream.