Wednesday, December 9, 2015

Chicken Stuffed Bell Peppers - 21 Day Fix - Fixate

 Fixate Chicken Stuffed Bell Peppers 


4 medium bell peppers, cut in half 
2 tsp olive oil 
1 cup chopped onion 
3 clove Garlic, finely chopped 
1 1/2 pounds raw chicken chopped into 3/4" pieces 
1 tsp chili powder 
1 tsp cumin 
1/2 tsp sea salt 
1/2 tsp ground black pepper 
1 cup low sodium no salt added tomato sauce 
2 cups cooked quinoa 
1 cup canned black beans, drained 
1 cup frozen corn kernels 
5 Tbsp cilantro, reserve some for garnish 
Juice of 1 Lime 
1 cup Monterey jack cheese 


• Preheat oven to 375

• Place bell peppers in a large baking dish; set aside 

• Heat oil in a large nonstick pan over medium heat 

• Add onion, cook - stirring frequently for 4 min or until onion is translucent 

• Add garlic, continue to stir for 1 min 

• Add chicken, chili powder, cumin, salt, pepper; cook - stirring often for 5 min or until chick 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 min or until heat through

• Add heaping 1/2 cup of chicken mixture to each pepper half; cover lightly with foil

• Bake each pepper for 35 min, or until pepper are tender; remove foil 

• Top each evenly with cheese,bake for 3 minutes or until cheese is melted 

• Service with a sprinkle of cilantro & hot sauce (optional) 

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