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Chicken-Stuffed Bell Peppers

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Ingredients

  • 1/2 cup dry quinoa
  • 1 boneless, skinless chicken breast
  • 2 tsp olive oil
  • 2 Tbsp seeded and minced jalapeno pepper
  • 1 Tbsp chopped scallion whites
  • 1 Tbsp minced fresh garlic
  • 1 Tbsp fresh lime juice
  • 1 cup canned reduced-sodium black beans, drained and rinsed
  • 1 cup fresh or frozen 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
  • 2 large red bell peppers, halved lengthwise, stems, ribs and seeds removed
  • 2 Tbsp chopped scallion greens for garnish

Details

Preparation

Step 1


Preheat oven to 375°.
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 165°, 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 heat until fragrant, 2–3 minutes. Deglaze skillet with lime juice, scraping up any brown bits.
Combine beans, corn, ½ cup cheese, yogurt, cilantro, cumin, chili powder, coriander, salt, and black pepper with quinoa, chicken, and jalapeño mixture in a large bowl. Arrange bell peppers in a 9×13-inch baking dish; spoon filling into bell peppers. Add 2 Tbsp. water to bottom of dish; cover with foil and bake 30 minutes. Remove foil; bake bell peppers until fork-tender, 10–15 minutes more.
Garnish bell peppers with remaining ¼ cup cheese and scallion greens.
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