Who doesn’t love a quick and nutritious weeknight meal? These stuffed peppers with ranch chicken and vegetables are not only simple to make but packed with essential protein and nutrients. This vibrant dish combines tender chicken, crisp vegetables and creamy ranch dressing for the perfect blend of flavor.
Bell peppers, the star of this dish, are a great source of vitamin C. They also have antioxidant properties, aiding in the prevention of various chronic diseases. Quinoa (pronounced “keen wah”) is a gluten-free whole grain that provides nutrients like protein, fiber and magnesium. And we all know that broccoli is good for you. But did you know that it specifically supports heart health and can help lower cholesterol and maintain blood pressure? Simply put – your body will be thanking you for the nourishing meal, as will your family!
Whether you opt to whip up this dish fresh or prep it in advance for the upcoming week, it’s a straightforward yet wholesome meal to add to your go-to dinner rotation.
Stuffed Peppers With Ranch Chicken And Vegetables
Download the full recipe here.
Yield: 4 servings
Ingredients:
4 bell peppers
Vegetable oil cooking spray
6 ounces cooked chicken breast, shredded
2 Tablespoons ranch seasoning
1/2 sweet onion, diced
4 garlic cloves, minced
1 cup chopped broccoli florets
2/3 cup uncooked quinoa
1 1/2 cups low-sodium chicken stock
4 Tablespoons fat-free sour cream
4 teaspoons fresh chives
Directions:
Preheat oven to 425° F.
Cut a thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut a thin slice from the bottom of each pepper so they stand up straight. Dice the parts that you cut off of each pepper and set aside. Place the whole peppers in a baking dish. Spray with vegetable oil cooking spray. Roast the peppers for 10 to 15 minutes while you start the rest of the meal.
In a medium bowl, mix together the shredded chicken and ranch seasoning and set aside.
Spray skillet with vegetable oil cooking spray and add the diced peppers, onion and garlic. Cook over medium-low heat until softened, about 3 minutes. Add the broccoli, quinoa and chicken stock. Bring the mixture to a boil, then reduce it to a simmer. Cover and cook for 15 minutes, or until the quinoa fluffs easily with a fork. Stir in the ranch-flavored shredded chicken.
Fill each pepper with the quinoa mixture. Place the stuffed peppers in the oven and bake for another 15 minutes. Remove and top each one with 1 Tablespoon sour cream and 1 teaspoon chives. Serve immediately.
Nutrition information per serving: 259 calories; 4 grams fat; 1 gram saturated fat; 37 mg cholesterol; 421 mg sodium; 32 grams carbohydrates; 3 grams fiber; 21 grams protein
Looking for more nutrition advice and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit Nutrition Services on henryford.com.
