We had this on the menu but then ran out of time to make it - SO we made it in pieces, so it was a little time consuming. BUT it would perfect to make on a sunday to meal prep. We enjoyed this for lunch the rest of the week and it was so good!!
Serves 8 (1/2 pepper each) - Fixate - 1 green, 1 yellow, 1 red, 1/2 blue
4 medium red pepper, cut in half
2 teaspoon olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1.5lbs boneless chicken breast, chopped into 3/4 inch pieces
1.5 teaspoons ground chili powder
1.5 teaspoons ground cumin
1 teaspoon sea salt and pepper
1 cup all natural tomato sauce
2 cups cooked quinoa
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels
5 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 cup shredded monterey jack cheese
Preheat oven to 375. Place pepper skin side down, in large baking dish; set aside.
Heat oil in large nonstick skillet over medium heat. Add onion; cook, stirring frequently until onion is translucent.
Add garlic; cook, stirring frequently for 1 minute.
Add chicken, chili powder, cumin, salt, and pepper; cook stirring for 5 minutes, or until chicken 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 minutes or until heated through.
Divide chicken mixture evenly between pepper halves; cover lightly with foil.
Bake for 35 minutes until peppers are tender - remove foil. Top each pepper with cheese and bake till melted.
Serve sprinkled with cilantro.