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  • Writer's pictureNicole B

Chicken Stuffed Peppers

This recipe is a great twist on traditional stuffed pepper and was adapted from Autumn Calabrese cookbook Fixate.


4 medium bell peppers, cut in half

2 tsp olive oil

1 cup chopped onion

3 clove Garlic, finely chopped

1 1/2 pounds raw chicken chopped into 3/4" pieces

1 tsp chili powder

1 tsp cumin

1/2 tsp sea salt

1/2 tsp ground black pepper

1 cup low sodium no salt added tomato sauce

2 cups cooked quinoa

1 cup canned black beans, drained

1 cup frozen corn kernels

5 Tbsp cilantro, reserve some for garnish

Juice of 1 Lime

1 cup Monterey jack cheese


• Preheat oven to 375

• Place bell peppers in a large baking dish; set aside

• Heat oil in a large nonstick pan over medium heat

• Add onion, cook - stirring frequently for 4 min or until onion is translucent

• Add garlic, continue to stir for 1 min

• Add chicken, chili powder, cumin, salt, pepper; cook - stirring often for 5 min or until chick 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 min or until heat through

• Add heaping 1/2 cup of chicken mixture to each pepper half; cover lightly with foil

• Bake each pepper for 35 min, or until pepper are tender; remove foil

• Top each evenly with cheese,bake for 3 minutes or until cheese is melted

• Service with a sprinkle of cilantro & hot sauce (optional)

21 Day Fix Containers (per 1 half pepper): 1 Green, 1 Yellow, 1 Red, 1/2 Blue

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