This was putsy but really yummy -- so I preferred the leftovers cause that was no effort at all :) Make this on a weekend!
Serves 8:1/2 pepper each -Fixate: 1 green, 1 yellow, 1 red, 1/2 blue
Ingredients:4 medium peppers, cut in half
2 teaspoon olive oil
1 medium onion, chopped
1.5lb chicken breast, chopped
1.5 teaspoon chili powder
1.5 teaspoon cumin
1 teaspoon salt
1 cup all-natural tomato sauce, no salt or sugar
2 cup cooked quinoa
1 cup canned black beans, drained and rinsed
1 cup frozen corn
5T chopped fresh cilantro
2 T fresh lime juice
1 cup shredded monterey jack cheese
Preheat oven to 375. Place pepper, skin side osn, in large baking dish - set aside.
Heat oil and add onion - cook until translucent. Add garlic, cook 1 minute more. Add chicken, chili powder, cumin, salt, pepper - cook, stirring frequently until chicken is no longer pink.
Add tomato sauce, quinoa, beans, corn, cilantro, lime juice. Reduce heat to medium-low, cook until heated through.
Divide chicken mixture into pepper halves; cover lightly with foil. Bake for 35 minutes or until tender.
Remove foil and top each pepper with cheese - bake until melted. Serve with cilantro and hot sauce on top.