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Single-Serving Quinoa Stuffed Pepper

Dive into the world of easy, flavorful cooking with our single-serving stuffed peppers recipe. In just 5 minutes of prep and 40 minutes of hands-off cook time, this dish outshines others with its simplicity and rich taste, perfect for your dynamic lifestyle.

Close look of a stuffed pepper half sprinkled with chopped parsley in a vintage plate.

Looking for a quick lunch or dinner option that doesn’t skimp on flavor or nutrition? Then you should give a try to these delicious stuffed bell peppers with quinoa. It’s perfect for when you’re cooking just for yourself. This dish strikes the perfect balance between simplicity and taste.

You’ll love how this recipe comes together with minimal effort and common ingredients. With just 5 minutes of prep time and 40 minutes of cook time, you can turn a simple bell pepper into a mouth-watering meal.

The best part? Once you’ve prepped your ingredients, the oven does most of the work for you. This is the kind of recipe that cooks almost on its own, giving you extra time to unwind or catch up on your day.

Whether you’re settling in after a long day at work or looking for a satisfying weekend meal, this single-serving stuffed peppers is sure to become a favorite in your recipe collection.

🌟 Expert Tips

  • Choosing the Right Pepper: Opt for a medium-sized bell pepper that sits flat on its base. This ensures even cooking and makes filling it easier.
  • Sauté for Flavor: Don’t skip sautéing the onion and garlic. This step develops deep flavors that will infuse your stuffed peppers with a savory richness.
  • Cream Cheese Softness: Ensure your cream cheese is at room temperature before mixing. This makes it easier to blend, ensuring a smoother, creamier filling.
  • Resting Time: Allow the stuffed pepper to rest for a few minutes after baking. This helps the flavors meld together and makes it easier to handle.

🥘 Ingredients & Substitutes

Chicken breast, onion, garlic, bell pepper, quinoa, cream cheese on a white marble surface.
  • Bell Pepper: The vessel for your dish, bell peppers provide a sweet, crunchy base. If you’re looking for a twist, try using a poblano pepper for a milder, earthy flavor, or a large tomato for a juicier alternative.
  • Chicken Breast: This lean protein gives the dish its substance. If you prefer plant-based options, tofu or tempeh can be great substitutes. For a different meat choice, ground turkey or beef can also work well.
  • Quinoa: Quinoa adds a nutty flavor and a unique texture. If it’s not your favorite or you don’t have it on hand, try substituting with couscous, rice, or even cauliflower rice for a lower-carb option.
  • Cream Cheese: It binds the ingredients and adds creaminess. If cream cheese isn’t available or you’re looking for a healthier alternative, Greek yogurt or ricotta cheese are excellent options that still provide a creamy texture.
  • Onion and Garlic: These aromatics add depth and flavor. Shallots can be a good substitute for onions, offering a milder taste. For garlic, try using a small amount of garlic powder or minced chives for a different flavor profile.

👩‍🍳 Directions

Start by cutting the bell pepper in half, remove the seeds, and arrange it in a baking dish. Then place it in a preheated oven at 350°F (175°C) to roast while you prepare the stuffing.

Collage of two images of raw and baked 2 halves of bell pepeprs.

Next, boil the quinoa in a small pot. It should cook for about 10 minutes, remaining slightly undercooked, as it will continue cooking in the oven later.

Small saucepan with floating quinoa in water.

While the pepper and quinoa are cooking, proceed to make the rest of the stuffing.

Finely chop the onion, garlic, and chicken breast. Heat some olive oil in a skillet, then add the onion and garlic. Cook for 2-3 minutes until they become translucent, seasoning with a little salt and pepper.

Add the finely chopped chicken breast and cook on high heat until it starts to brown slightly. Remember to season with a bit more salt and pepper.

Quick Note:

It’s important to season each ingredient separately for a balanced final flavor.

Frying pan with caramelized onions and chicklen breast pieces.

Once the chicken is lightly browned, turn off the heat and add the well-drained quinoa and cream cheese. Mix everything to get a uniform stuffing.

Collage of two images: Adding cream cheese and quinoa over cooked chicken pieces.

Remove the peppers from the oven and fill them with the prepared stuffing. Place them back in the oven and bake for about 20 more minutes until the stuffing is lightly browned and the flavors are well combined.

Collage of two images, stuffed cooked and uncooked images in a white casserole.

Serve them hot, straight from the oven. If you’re serving them alone, they make for a hearty dinner or lunch.

Alternatively, serve half a stuffed pepper per meal alongside a generous portion of salad for a more balanced meal. The second half can be perfectly stored in the refrigerator for the next day.

Close look of a stuffed pepper half sprinkled with chopped parsley in a vintage plate.

🍴 How to Double the Recipe:

Doubling the Single-Serving Stuffed Pepper recipe is straightforward. Simply double each ingredient: use two bell peppers, double the amount of chicken breast, quinoa, cream cheese, onion, and garlic. Keep the oven temperature the same, but you may need to adjust the baking time slightly.

Check for doneness a few minutes earlier as individual peppers might cook faster. This way, you can ensure both peppers are perfectly cooked without overdoing it.

Also, use a larger baking dish to accommodate the additional pepper. This approach makes it easy to cater to an extra guest or have a delicious leftover for the next day.

🍽️ Servings

Fresh Green Salad

  • Components: Combine mixed greens, halved cherry tomatoes, sliced cucumbers, and a light vinaigrette.
  • Presentation: Serve the salad on a separate plate or bowl alongside the stuffed pepper, creating a visually appealing contrast.
  • Occasion Perfect for a light single-serve lunch or as a refreshing side for dinner.

Steamed Vegetables

  • Components: Steamed broccoli, asparagus, or green beans seasoned lightly with salt and pepper.
  • Presentation: Place the vegetables next to the stuffed pepper, perhaps with a lemon wedge for a zesty touch.
  • Occasion: Suited for a nutritious, balanced meal on any day of the week.

Garlic Bread

  • Components: A slice of garlic bread, toasted until golden and crispy.
  • Presentation: Arrange the garlic bread on the side of the plate, adding a rustic, comforting feel.
  • Occasion: Great for a cozy dinner, especially on cooler evenings.

Rice or Quinoa Bed

  • Components: A serving of cooked rice or extra quinoa.
  • Presentation: Spoon the rice or quinoa onto the plate first, then place the stuffed pepper on top, allowing the flavors to meld.
  • Occasion: Ideal for a more filling meal, perhaps when extra energy is needed.

Sour Cream or Greek Yogurt

  • Components: A dollop of sour cream or Greek yogurt.
  • Presentation: Add the dollop on top of the stuffed pepper, maybe with a sprinkle of herbs for extra flavor.
  • Occasion: Best when you’re craving a bit of creamy decadence in your meal.

Avocado Slices

  • Components: A few slices of ripe avocado.
  • Presentation: Fan out the avocado slices next to the pepper for a touch of elegance.
  • Occasion: Suitable for adding healthy fats to your meal, ideal for lunch or dinner.

🍽️ Variations

Mexican-Style Stuffed Pepper

  • Twist: Replace the chicken breast with black beans and corn, and add taco seasoning for a Mexican flair.
  • Cheese: Top with shredded cheddar or Monterey Jack cheese.
  • Extras: Serve with a side of guacamole and a squeeze of lime.

Mediterranean-Inspired Stuffed Pepper

  • Twist: Mix in chopped kalamata olives, feta cheese, and sundried tomatoes with the quinoa.
  • Herbs: Add fresh oregano or basil for a Mediterranean touch.
  • Extras: Drizzle with a bit of olive oil and balsamic reduction before serving.

Italian Stuffed Pepper

  • Twist: Incorporate ground Italian sausage instead of chicken, and mix in some marinara sauce with the quinoa.
  • Cheese: Use mozzarella or Parmesan cheese for an Italian flavor.
  • Extras: Garnish with basil leaves and serve with a slice of garlic bread.

Vegetarian Delight

  • Twist: Substitute chicken with a mix of mushrooms, zucchini, and spinach.
  • Cheese: Opt for goat cheese or vegan cheese alternatives.
  • Extras: Top with pine nuts or roasted chickpeas for added texture.

Spicy Stuffed Pepper

  • Twist: Add chopped jalapeños or chili flakes to the filling for a spicy kick.
  • Sauce: Serve with a spicy tomato or hot sauce on the side.
  • Cheese: Use pepper jack cheese for extra heat.

Asian Fusion Stuffed Pepper

  • Twist: Mix the quinoa with soy sauce, ginger, and finely chopped water chestnuts.
  • Protein: Use cooked shrimp or tofu as a protein alternative.
  • Extras: Top with sesame seeds and sliced green onions for garnish.

❄️ Storage

In the Fridge:

  • Shelf Life: Your cooked stuffed pepper can be safely stored in the refrigerator for up to 3-4 days.
  • Method: Place it in an airtight container or wrap it tightly with plastic wrap to maintain freshness and prevent it from absorbing other flavors in the fridge.

In the Freezer:

  • Shelf Life: For longer storage, the stuffed pepper can be frozen for up to 2 months.
  • Freezing Method: First, let the pepper cool completely. Then, wrap it securely in plastic wrap followed by aluminum foil to prevent freezer burn.
  • Weak Point: Be aware that the texture of the bell pepper may change slightly upon freezing and thawing. It can become a bit softer and less crisp.

Thawing and Reheating:

  • Thawing: Thaw the stuffed pepper in the refrigerator overnight for best results. Avoid thawing at room temperature as it can lead to bacterial growth.
  • Reheating: To reheat, remove any plastic wrap and cover the pepper with foil. Warm it in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes. If reheating from frozen, add an additional 10-15 minutes to the reheating time.

🤔 FAQs

Is There a Vegetarian Option for This Recipe?

Certainly! For a vegetarian version, you can replace the chicken breast with plant-based proteins like tofu, tempeh, or even a mix of additional vegetables like mushrooms, zucchini, and spinach. These ingredients will keep the dish hearty and satisfying.

How Do I Know When the Stuffed Pepper Is Done?

The stuffed pepper is done when the bell pepper is tender and the filling is heated through. This usually takes about 20 minutes of baking time at 350°F (around 175°C). Insert a fork into the pepper; it should slide in easily, indicating that it’s cooked.

Can This Recipe Be Made Ahead of Time?

Yes, this recipe is great for meal prep. You can prepare the stuffed pepper ahead of time and store it in the refrigerator until you’re ready to bake it. Just add a few extra minutes to the baking time if you’re starting from cold.

Can I Add More Spices to the Filling?

Definitely! Feel free to add spices according to your taste preferences. Paprika, cumin, or Italian seasoning are great options to enhance the flavor. Just add them to the chicken, quinoa, or vegetables while cooking.

📔 Recipe Card:

Close look of a stuffed pepper half sprinkled with chopped parsley in a vintage plate.

Single-Serving Quinoa Stuffed Pepper

Explore simple cooking with our Single-Serving Stuffed Pepper: minimal prep, rich flavors. Ideal for a fulfilling meal after a hectic day.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Baking time 20 mins
Total Time 45 mins
Course Main Course
Cuisine Mediterranean
Servings 1
Calories 628 kcal


  • 1 Bell Peppers medium
  • 10 oz Chicken Breast
  • 1 tablespoon Quinoa
  • 4 tablespoon Cream Cheese
  • ½ Onion medium
  • 1 clove Garlic
  • 1 teaspoon Olive Oil
  • salt
  • Black Pepper


  • Cut the bell peppers in half and clean them inside.
  • Roast the peppers in the preheated oven at 350°F (175°C) for about 20 minutes.
    1 Bell Peppers
  • Boil the quinoa for about 10 minutes in water with a bit of salt.
    1 tablespoon Quinoa
  • Finely chop the onion, garlic, and chicken breast.
    ½ Onion, 1 clove Garlic, 10 oz Chicken Breast
  • In a skillet, heat some olive oil, then add the garlic and onion. Season lightly with salt and pepper, and cook for 2-3 minutes.
    1 teaspoon Olive Oil, salt, Black Pepper
  • Add the chicken breast and cook on medium heat until it browns slightly.
    10 oz Chicken Breast
  • Turn off the heat, add the well-drained quinoa and cream cheese, and mix well.
    4 tablespoon Cream Cheese
  • Remove the peppers from the oven, fill them with the prepared stuffing, and bake for another 20 minutes at 350°F (175°C).
  • Serve while they are hot.


  • Bell Pepper Selection: For a visually appealing presentation, choose a bell pepper that is even in size and has a flat bottom. This ensures it stands upright and cooks evenly.
  • Cheese Topping Variations: Besides cream cheese, consider topping your stuffed pepper with a sprinkle of parmesan or breadcrumbs for a crispy, golden finish.
  • Herb Infusion: Fresh herbs like basil, cilantro, or parsley can be mixed into the quinoa filling or used as a garnish for an added burst of freshness.
  • Portion Control: If you’re watching your calorie intake, you can reduce the amount of cream cheese or replace it with a lower-fat alternative without compromising on taste.
  • Serving Size: This recipe is designed for a single serving, but it can easily be scaled up for more servings. It’s a great option for small gatherings or meal prep for the week.


Calories: 628kcalCarbohydrates: 34gProtein: 57gFat: 31gSaturated Fat: 14gTrans Fat: 1gCholesterol: 203mgSodium: 3110mgPotassium: 1524mgFiber: 5gSugar: 12gVitamin A: 4534IUVitamin C: 157mgCalcium: 121mgIron: 3mg
Keyword Pepper, Quinoa, Stuffed
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