Ingredients:
4 medium bell peppers
2 tsp olive oil
1/2 medium onion, chopped
1/4 tsp minced garlic
1 lb raw chicken tenderloins, chopped into 1/2" pieces
1 tsp ground chili powder
1 tsp ground cumin
1/4 tsp sea salt
1/4 tsp ground black pepper
1 cup cooked quinoa
1 cup tomato sauce
3/4 cup canned black beans, drained and rinsed
3/4 cup frozen corn kernels
3 Tbsp chopped fresh cilantro
1 Tbsp fresh lime juice
1/2 cup shredded Monterey jack cheese
Prep:
1. Prepare 1 cup cooked quinoa according to package directions (generally takes approximately 15 minutes, so do this first).
2. Cut all bell peppers in half and scoop out seeds.
3. Chop the onion.
4. Cut the chicken into 1/2" cubes
5. Rinse and drain the black beans.
Directions:
1. Preheat oven to 375 degrees
2. Heat oil in a large nonstick skillet over medium heat.
3. Add onion. Cook, stirring frequently, for 4-5 minutes or until onion is translucent.
4. Add garlic. Cook, stirring frequently, for 1 minute.
5. Add chicken, chili powder, cumin, salt, and pepper. Cook, stirring frequently, until chicken is no longer pink.
6. Add Rachel’s tomato sauce, quinoa, beans, corn, cilantro, and lime juice. Reduce heat and cook 3-5 minutes or until heated through.
7. Add a heaping cup of the chicken mixture into each of the bell peppers (hence the name – chicken stuffed bell peppers!). Cover peppers lightly with foil and place on baking dish (skin down).
8. Bake for 30 minutes or until peppers are tender.
9. Remove foil. Top each pepper lightly with cheese. Bake for 2-3 minutes or until cheese is melted.
10. Serve and enjoy!
Yields: 8 Chicken Stuffed Bell Pepper Halves
