Chicken-Stuffed Bell Peppers

Chicken-Stuffed Bell Peppers

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    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

  • ¾

    cup shredded pepper jack cheese, divided

  • ½

    cup plain fat-free Greek yogurt

  • 2

    Tbsp chopped fresh cilantro

  • 1

    tsp each ground cumin and chili powder

  • ½

    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

Directions

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. -


Nutrition

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