This recipe is a great twist on traditional stuffed pepper and was adapted from Autumn Calabrese cookbook Fixate.
Ingredients
4 medium bell peppers, cut in half
2 tsp olive oil
1 cup chopped onion
3 clove Garlic, finely chopped
1 1/2 pounds raw chicken chopped into 3/4" pieces
1 tsp chili powder
1 tsp cumin
1/2 tsp sea salt
1/2 tsp ground black pepper
1 cup low sodium no salt added tomato sauce
2 cups cooked quinoa
1 cup canned black beans, drained
1 cup frozen corn kernels
5 Tbsp cilantro, reserve some for garnish
Juice of 1 Lime
1 cup Monterey jack cheese
Directions:
• Preheat oven to 375
• Place bell peppers in a large baking dish; set aside
• Heat oil in a large nonstick pan over medium heat
• Add onion, cook - stirring frequently for 4 min or until onion is translucent
• Add garlic, continue to stir for 1 min
• Add chicken, chili powder, cumin, salt, pepper; cook - stirring often for 5 min or until chick is no longer pink
• Add tomato sauce , quinoa, beans, corn, cilantro and lime juice. Reduce heat to medium-low, cook stirring occasionally, for 3-5 min or until heat through
• Add heaping 1/2 cup of chicken mixture to each pepper half; cover lightly with foil
• Bake each pepper for 35 min, or until pepper are tender; remove foil
• Top each evenly with cheese,bake for 3 minutes or until cheese is melted
• Service with a sprinkle of cilantro & hot sauce (optional)
21 Day Fix Containers (per 1 half pepper): 1 Green, 1 Yellow, 1 Red, 1/2 Blue
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