Chicken & Quinoa Stuffed Peppers

If you know me, you know that I love all things Mexican. This recipe is fairly easy to make, uses basic ingredients, and makes a TON! Seriously – note that the serving size is for 4 people (I usually make the entire thing anyway and then freeze the remainder of the filling to repeat this meal again down the road).

Prep time:  20 mins
Cook time:  35 mins
Total time:  55 mins


Ingredients
  • 4 medium bell peppers, cut in half
  • olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1½lb chicken breast (boneless, skinless), chopped
  • 1 tsp chili powder
  • 1 tsp cumin
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 cup tomato sauce
  • 2 cups cooked quinoa
  • 1 can black beans, drained & rinsed
  • 1 can corn, drained & rinsed
  • mozzarella cheese
  • fresh cilantro for garnish (optional)



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Instructions
  1. Preheat oven to 375
  2. Place bell peppers skin side down in a large baking dish; set aside
  3. Heat oil in a large skillet over medium heat
  4. Add onion; cook for about 5 minutes or until onion is translucent
  5. Add garlic; cook for 1 minute longer
  6. Add chicken, chili powder, cumin, salt, and pepper. Stir frequently for about 5 minutes or until chicken is cooked.
  7. Add tomato sauce, quinoa, beans, and corn. Reduce heat and continue to cook, stirring occasionally, for 5 more minutes
  8. Add a heaping ½ cup of the mixture to each bell pepper half
  9. Cover lightly with foil and bake for 35 minutes or until peppers are tender
  10. Remove foil and sprinkle the tops with cheese. Bake 3 minutes or until cheese is melted
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