INGREDIENTS
4 medium red, yellow, orange or green bell peppers cut in half, seeds removed
2 tsp olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1 1/2 lb raw chicken breast, chopped
1 tsp chili powder
1 tsp cumin
1/4 tsp sea salt (or himalayan salt)
1 cup tomato sauce (low sugar)
2 cups cooked quinoa (2/3 cup dry)
1 cup canned black beans, rinsed
1 cup frozen corn kernels
5 tbsp chopped fresh cilantro
1 tbsp lime juice
1 cup shredded monterey jack cheese
DIRECTIONS
- First start by cooking the quinoa.
- Next, preheat oven to 375
- Place bell peppers skin side down in a large baking dish, set aside
- Heat oil in large skillet over medium heat
- Add onion, cook stirring frequently, for 4-5 minutes or until translucent
- Add garlic, cook stirring frequently
- Add chicken, chili powder, cumin, salt, pepper; cook stirring frequently for 5 minutes or until chicken is not 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
- Add heaping 1/2C of chicken mixture to each pepper half. Cover lightly with foil.
- Bake for 35 minutes or until peppers are tender, remove foil
- Top each pepper evenly with cheese. Bake for 3 minutes or until cheese is melted.
- Served sprinkled with cilantro and hot sauce (optional)
