So I have been getting bored with the same stuffed bell pepper recipe I always use and decided to switch it up a bit. Instead of an Italian tasting filling, I went with my favorite food, Mexican! This is a simple recipe that only switches a few ingredients and seasonings from my original chicken and Quinoa stuffed bell pepper recipe. It’s healthy and delicious!
1.5 lbs boneless chicken breasts, cut into small pieces (about 1/4 inch cubes
3 cups quinoa, cooked (you can use water or low sodium chicken broth, I used the latter)
6 bell peppers
1 can diced tomatoes (8 oz)
1-1/2 cups corn
1/2 cup yellow onion, chopped
2-3 tablespoons canola or olive oil
1 cup Shredded cheddar or Mexican cheese mix
1 packet taco seasoning, you can even use 2 for extra spice.
Preheat oven to 350.
Prepare bell peppers by cutting off the tops and cleaning out the seeds. Boil bell peppers for 3-5 minutes and then place in a baking pan.
Cook quinoa according to directions. When done, mix in your diced tomatoes.
In a large skillet, heat about 2-3 tablespoons canola or olive oil on medium high heat. Add chicken and cook until no pink remains. Add onion and corn and cook until onion is translucent. Stir in your taco seasoning and however much water the packet says it requires. Simmer for about 5 minutes.
Stir your chicken mixture with your quinoa and tomatoes. Add 1/2 cup cheese and stir until well mixed.
Fill each bell pepper with the mixture and then top with about a tablespoon of cheese.
Bake for 25 minutes and then enjoy!