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

Ingredients:

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.