Tex-Mex Stuffed Peppers

These are so good and a great alternative on taco night!  My husband and I LOVE them, although I must be honest - they don't really interest the kids.

 (I just make some extra quinoa & chicken for them.)

It's gluten free and can easily be made vegetarian, vegan or dairy free too. 

I hope you love these as much as we do!!

Happy cooking!

Sarah

Tex-Mex Stuffed Peppers

(This recipe has been adapted from the Fixate cookbook) 

4 medium bell peppers, (red, orange or yellow), cut in half, seeds/stem removed

2 tsp olive oil

1 medium onion, chopped

1/2 tsp garlic powder

1 T chili powder

1 tsp ground cumin

Salt & pepper to taste

1.5 lbs raw chicken breasts, chopped into bite size pieces 

15 oz can of clean, no sugar added tomato sauce (just read the label)

2 cups cooked quinoa

1 can black beans, drained & rinsed

1/4 cup chopped cilantro

1/2 cup shredded cheese

Greek yogurt & hot sauce for topping 

Preheat your oven to 375. Place the 

Peppers skin side down in a large baking dish sprayed with cooking spray.  Set aside. 

Heat oil in a large nonstick pan over medium heat.  Add the onion and cook until translucent.  Add the chicken and all the spices, stirring frequently until chicken is no longer pink.  About 5-8 minutes.

Add the tomato sauce, quinoa, beans, and cilantro.  

Stir together and turn off the heat. 

Generously fill the pepper halves until all the filling is gone, or until no more can be piled on top.  And be sure to mound them high!

Cover with foil and bake for 35-40 minutes.

Top each pepper with cheese and bake for an additional 5 min.

Top off with your favorite hot sauce and greek yogurt (instead of sour cream).  Yummy!!  

And if you are following the 21 day Fix, each pepper half is 1 green, 1 yellow, 1 red and 1/2 blue.  Enjoy!!!!