4 medium red (or yellow, orange or green) bell peppers, cut in half, seeds removed
2 tsp. olive oil
1 medium onion chopped
2 cloves garlic, finely chopped (I used garlic powder)
1½ lb. raw chicken breast, boneless, skinless, chopped into ¾-inch pieces
1 tsp. ground chili powder
1 tsp. ground cumin
¼ tsp. sea salt or Himalayan salt
¼ tsp. ground black pepper
1 cup Grandma's Tomato Sauce (or 1 can crushed tomatoes and 1 6-oz. can tomato paste)
2 cups cooked quinoa
1 can canned black beans, drained and rinsed
1 cup frozen corn kernels
5 tbsp. chopped fresh cilantro - reserve some for garnish
1 tbsp. fresh lime juice
1 cup Monterey jack cheese
Hot Pepper Sauce - optional
Instructions
Preheat oven to 375 F Degrees.
Place bell peppers, skin side down, in large baking dish; set aside.
Heat oil in large nonstick skillet over medium heat.
Add onion; cook, stirring frequently, for 4-5 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently for 1 minute.
Add chicken, chili powder, cumin, salt, and pepper; cook, stirring frequently for 5 minutes or until chicken 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 minutes, or until heated through.
Add a heaping ½ cup 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.
Serve sprinkled with cilantro and hot sauce. (if desired)
Recipe by Comeback Fitness at https://laurareadel.com/2015/09/chicken-stuffed-bell-peppers/