Chicken Stuffed Peppers with Black Beans and Corn

By cserumga

Makes 4 servings, 385 calories per serving

Ingredients

• 1/2 cup dry quinoa
• 1 boneless, skinless chicken breast (8 oz)
• 2 tap olive oil
• 2 Tbsp seeded and minced jalapeño
• 2 Tbsp chopped scallion whites
• 2 Tbsp chopped scallion greens
• 1 Tbsp minced fresh garlic
• 1 Tbsp fresh lime juice
• 1 cup reduced-sodium black beans, drained and rinsed
• 1 cup fresh or frozen sweet corn kernels
• 3/4 cup shredded pepper Jack cheese, divided
• 1/2 cup plain fat-free Greek yogurt
• 2 Tbsp chopped fresh cilantro
• 1 tsp each ground cumin and chili powder
• 1/2 tsp each ground coriander, kosher salt, and black pepper
• 4 red peppers, halved lengthwise, stems, ribs, and seeds removed

Details

Cooking time 60mins

Preparation

Step 1

Preheat oven to 375F.

Cook quinoa according to package directions; set aside.

Cook chicken in oil in a nonstick skillet over medium-high until an instant-read thermometer inserted into the thickest part registers 165F, about 7 minutes per side. Transfer chicken to a plate to cool; shred with two forks.

Sauté jalapeño, scallion whites, and garlic in same skillet over medium-low head until fragrant, 2-3 minutes. Deglaze skillet with lime juice, scraping up any brown bits.

Combine beans, corn, 1/2 cup cheese, yogurt, cilantro, cumin, chili powder, coriander, slat, and pepper with quinoa, chicken, and jalapeño mixture in a large bowl. Arrange bell peppers in a 9x13-inch baking dish; spoon filling into bell peppers. And 2 Tbsp water to bottom of dish; cover with foil and bake bell peppers until fork-tender, 10-15 minutes more.

Garnish bell peppers with remaining 1/4 cup cheese and scallion greens.