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Stuffed peppers

Chicken and Quinoa Stuffed Peppers

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Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Course Main Course
Servings 3 people

Ingredients
  

  • 3 colored bell peppers
  • 2 chicken breasts, shredded
  • 2 cups red quinoa, cooked
  • 15 oz canned black beans
  • 15 oz canned corn
  • 2 tomatoes, chopped
  • 1/4 cup red onion, chopped
  • 2 garlic cloves, diced
  • 1 Tbsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt
  • 1 1/2 cups Monterey Jack cheese, finely shredded
  • 1 avocado, chopped
  • Fresh parsley
  • Sour cream and salsa for garnish

Instructions
 

  • Preheat oven to 350°F.
  • Prepare a baking sheet with parchment paper and cooking spray.
  • In a large bowl, combine shredded chicken, quinoa, black beans, corn, tomatoes, red onion, garlic, chili powder, onion powder, and garlic salt. Mix well.
  • Cut each bell pepper in half lengthwise.
  • Spoon mixture into bell peppers until just a little over full. Top with cheese.
  • Place in the oven and bake for 10 minutes.
  • Remove and top with cheese. Return to oven for an additional 10-15 minutes, or until peppers are soft when poked with a fork.
  • Remove from oven and top with avocados and fresh parsley.
Keyword quinoa, shredded chicken, stuffed peppers