Mar 16, 2017

chicken stuffed bell peppers

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


  1. First start by cooking the quinoa.
  2. Next, preheat oven to 375
  3. Place bell peppers skin side down in a large baking dish, set aside
  4. Heat oil in large skillet over medium heat
  5. Add onion, cook stirring frequently, for 4-5 minutes or until translucent
  6. Add garlic, cook stirring frequently
  7. Add chicken, chili powder, cumin, salt, pepper; cook stirring frequently for 5 minutes or until chicken is not longer pink
  8. 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
  9. Add heaping 1/2C of chicken mixture to each pepper half. Cover lightly with foil.
  10. Bake for 35 minutes or until peppers are tender, remove foil
  11. Top each pepper evenly with cheese.  Bake for 3 minutes or until cheese is melted.
  12. Served sprinkled with cilantro and hot sauce (optional)
Container equivalents (1/2 a pepper=1 serving) 1 green, 1 yellow, 1 red, 1/2 blue. For more healthy recipes by Autumn Calabrese, creator of the 21 Day Fix, you can purchase her FIXATE cookbook here!

fixate chicken stuffed bell peppers