Mexican Chicken and Quinoa Stuffed Bell Peppers

Ingredients (4 Servings)

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup cooked shredded chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup diced tomatoes
• 1/2 cup chopped onion
• 1 cup shredded cheddar cheese
• 1/2 cup salsa
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the cooked quinoa, shredded chicken, black beans, corn, diced tomatoes, chopped onion, 1/2 cup shredded cheese, salsa, cumin, chili powder, salt, and pepper. Mix well.
3. Place the bell peppers in a baking dish, standing upright. Fill each bell pepper with the chicken and quinoa mixture.
4. Cover the baking dish with foil and bake for 30 minutes.
5. Remove the foil, sprinkle the remaining cheese on top of each stuffed pepper, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let cool slightly. Garnish with fresh cilantro if desired before serving.

Nutrition

• Protein: 22g
• Carbohydrates: 35g
• Cholesterol: 45mg
• Sugar: 5g
• Fat: 12g