Chicken Stuffed Bell Peppers - 21 Day Fix - Fixate

 Fixate Chicken Stuffed Bell Peppers 

Ingredients 

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 

 Directions: 

• 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)