Sunday, January 17, 2016

Chicken Stuffed Bell Peppers

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.

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