Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a medium-sized pot, bring 1 cup of water to a boil. Add the quinoa, reduce heat, cover, and let simmer for 15 minutes or until the water is absorbed. Fluff it with a fork once done.
- Meanwhile, cut the tops off the bell peppers and remove the seeds and membranes.
- In a skillet over medium heat, pour the olive oil. Once hot, sauté the onions and garlic until translucent.
- Add the diced chicken to the skillet. Cook until browned, ensuring it's no longer pink inside.
- Incorporate the tomatoes, black beans, corn, cumin, salt, and pepper to the skillet. Cook for another 5 minutes.
- Stir the cooked quinoa into the skillet mixture until well combined.
- Carefully spoon the chicken and quinoa mixture into each bell pepper.
- Top each stuffed pepper with an even amount of cheddar cheese.
- Place the peppers standing up in a baking dish and cover them with aluminum foil.
- Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
- Garnish with fresh cilantro before serving.
Notes
1. For a smoky flavor, add a dash of smoked paprika to the chicken and quinoa mix.
2. Opt for multi-colored bell peppers to make the dish visually more appealing.
3. For a spicier kick, sprinkle some red chili flakes or chopped jalapeños to the mix.
4. Storing leftovers? Keep them in an airtight container in the fridge for up to 3 days.
2. Opt for multi-colored bell peppers to make the dish visually more appealing.
3. For a spicier kick, sprinkle some red chili flakes or chopped jalapeños to the mix.
4. Storing leftovers? Keep them in an airtight container in the fridge for up to 3 days.