This recipe is from the Fixate cookbook! (HIGHLY recommend, especially if you are following the 21 Day Fix!)
This one was a HUGE hit in my family! I LOVE stuffed peppers but was looking for a HEALTHIER alternative, and this one fit the bill!
My husband and I also just started the new Master’s Hammer & Chisel Program, and this meal fits very nicely into the portion control / container plan for that.
You can make some modifications here also – I was out of Quinoa so I skipped it! If you make this, let me know what you think!
Makes about 8 servings!
Want more recipes like this? Check out my free Crockpot Clean Eating eBook!
You can get the full eBook, which includes healthy crockpot meals, healthy sides, & a grocery list by clicking the link below!
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Ingredients:
- 4 Medium bell peppers (any color), sliced in half & seeds removed
- 2 Tsp olive oil
- 1 Medium yellow onion, chopped
- 2 Cloves garlic, chopped
- 1.5 Lb chicken breast, in 3/4″ chunks
- 1 Tsp. chili powder
- 1 Tsp. ground cumin
- 1/4 Tsp. Sea salt
- 1/4 Tsp. black pepper
- 1 Cup tomato sauce
- 2 Cups cooked quinoa
- 1 Cup beans, drained
- 1 Cup frozen corn
- 5 Tbsp. chopped cilantro
- 1 Tbsp. fresh lime juice
- 1 Cup Monterey jack cheese
- Hot sauce (optional)
Directions:
Preheat oven to 375 Degrees.
Place bell peppers into 9×13 glass baking dish.
Heat oil in a nonstick pan on medium heat. Add onion and cook for 3 – 5 minutes. Add garlic and cook for an additional minute. Add chicken, chili powder, cumin, salt, and pepper – cook for 5 minutes, or until chicken is fully cooked.
Add tomato sauce, quinoa, beans, corn, cilantro, and lime juice. Reduce heat to low and cook an additional 5 minutes.
Top each bell pepper with 1/2 cup of the mixture and cover lightly with aluminum foil – bake for 35 minutes.
Top with cheese, and bake uncovered for 3 more minutes to melt. Sprinkle with cilantro and hot sauce, if desired.
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21 Day Fix Conversion
- 1 Red
- 1 Yellow
- 1 Green
- 1/2 Purple
