Mexican Stuffed Peppers

As part of our all natural clean eating plan, I made stuffed peppers last week and they were a big hit with my entire family.

Stuffed Peppers

Ingredients:
1 white onion
3 cloves garlic
2 Tbsp. Olive Oil
1 lb cubed chicken breast
2 grilled corn on the cobs
1 can organic black beans
1 cup Quinoa or Brown Rice
2 cups Organic Chicken Broth or Vegetable Broth
1/4 cup chopped cilantro
1 jalapeno finely chopped (optional)
3/4 cup Organic skim Mexican or Pepper Jack Cheese
1 tsp fine sea salt
1 tsp black pepper
1 tsp red pepper flakes
4 -6 Bell Peppers (red, yellow, or orange)

Directions:

Preheat the Oven to 350 degrees. Place the quinoa in a medium sauce pan with the broth and bring to a boil, reduce and simmer on low until all of the liquid is absorbed, about 15 minutes.  (If using brown rice boil the broth first and then add the rice and reduce to a simmer).  Meanwhile, wash and clean the peppers and place in a shallow dish with a little bit of water, cover and microwave for 3 minutes or until soft but not overly cooked.  (this helps make sure the pepper cooks along with the stuffing and they aren’t still too crisp when done baking).  Finely dice the onion and sautee in a large frying pan coated with olive oil, add the garlic, optional jalapeno, and chicken and sautee until the chicken is thoroughly cooked, stirring occasionally.  Remove from heat and mix in the grilled corn, black beans, cooked quinoa or rice, cilantro, salt/pepper and optional red pepper flakes, toss in 1/2 of the cheese.  Stuff into the peppers and top with remaining cheese. Place in a 9×13 inch casserole pan and bake for 20 minutes.

Yummy and Healthy!

Stuffed Peppers

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