Southwest Chicken Stuffed Bell Peppers

From Beachbody Fixate

Chicken Stuffed Bell Peppers
4 medium bell peppers cut in half and emptied
¼ C chopped onion
1 tbs olive oil
1 c garlic chopped
½ C tomato sauce
1 C cooked quinoa
½ C drained and rinsed black beans
½ C frozen corn
1 ½ tsp lime juice
3 tbs fresh cilantro
12 oz chopped chicken breast
½ tsp chili powder
½ tsp cumin
1 dash salt and pepper
Monterey jack cheese

In a pan
Get olive oil hot and add chopped onion—cook until soft then add garlic and cook for about a minute.
Add chicken and cook for about two minutes
Add cumin and chili powder
Add salt and pepper
Add tomato sauce, quinoa, black beans, corn and mix—cook for about two minutes
Turn heat off and add lime juice and cilantro

On a cookie sheet
Stuff peppers—about ½ C of filling per pepper
Cover with foil
Bake at 375 degrees for 35-45 minutes or until peppers are tender
Put 2 tbs of Monterey jack cheese on each pepper and place in oven until cheese melts

Add cilantro and hot sauce as garnish

4 servings, 1 whole pepper per serving
1 Green | 1 Yellow | 1 Red | 1 Blue

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