Chicken Stuffed Bell Peppers
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8
These chicken stuffed bell peppers are delicious!
  • 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
  1. Preheat oven to 375 F Degrees.
  2. Place bell peppers, skin side down, in large baking dish; set aside.
  3. Heat oil in large nonstick skillet over medium heat.
  4. Add onion; cook, stirring frequently, for 4-5 minutes, or until onion is translucent.
  5. Add garlic; cook, stirring frequently for 1 minute.
  6. Add chicken, chili powder, cumin, salt, and pepper; cook, stirring frequently for 5 minutes or until chicken is no longer pink.
  7. 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.
  8. Add a heaping ½ cup of chicken mixture to each pepper half; cover lightly with foil.
  9. Bake for 35 minutes, or until peppers are tender; remove foil.
  10. Top each pepper evenly with cheese. Bake for 3 minutes, or until cheese is melted.
  11. Serve sprinkled with cilantro and hot sauce. (if desired)
Recipe by Comeback Fitness at