Southwestern Stuffed Red Bell Peppers with Chicken and Black Beans

Southwestern Stuffed Red Bell Peppers with Chicken and Black Beans

  • 1 onion, minced,

  • 2 cloves garlic, minced

  • 2 tsp chili powder

  • 1 cup diced tomatoes

  • 1 cup shreddeed cooked chicken

  • 1 cup cooked quinoa

  • 1 cup cheddar cheese

  • 4 red bell peppers, cut in haff and core removed

  • 1/2 avocado, diced

  • Serve with lime wedges and green onion

Preheat oven to 425°F.

In large saute pan warm the olive oil over medium heat. Add the onion and cook for 4 to 6 minutes or until soft. Add the garlic and chili powder and cook for another 30 seconds. Add the tomatoes and cook until soft, about 3 to 3 minutes. Remove from heat.

Fold in the chicken, quinoa, 1 cup of cheese.

Place pepper halves in a large oven proof dish. Divide mixture among pepper halves. Top with remaining cheese and bake for 25 to 30 minutes or until cheese is golden brown.

Top with avocado and serve with lime slices.

Makes 4 servings.

Amanda Frederickson1 Comment