Chicken-Stuffed Bell Peppers Recipe
This Mexican dish fills fresh peppers with shredded chicken, plus good-for-you black beans, quinoa, and corn. With so much filling, it’s hard to believe you get two chicken-stuffed bell pepper...
Keywords
- Chicken
- Easy
- Healthy
- Lunch
- Make Ahead
- Mexican
- Poultry
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisineathome.com.
Cooking tools:
- Instant-read thermometer
- Nonstick skillet
- Baking dish
- Saucepan
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Fork
- Plate
- Aluminum foil
Ingredients
- ½ cup dry quinoa
- 1 boneless, skinless chicken breast (8 oz.)
- 2 tsp. olive oil
- 2 Tbsp. seeded and minced jalapeño
- 1 Tbsp. chopped scallion whites
- 1 Tbsp. minced fresh garlic
- 1 Tbsp. fresh lime juice
- 1 cup canned reduced-sodium black beans, drained and rinsed
- 1 cup fresh or frozen sweet corn kernels
- ¾ cup shredded pepper Jack cheese, divided
- ½ cup plain fat-free Greek yogurt
- 2 Tbsp. chopped fresh cilantro
- 1 tsp. each ground cumin and chili powder
- ½ tsp. each ground coriander, kosher salt, and black pepper
- 4 red bell peppers, halved lengthwise, stems, ribs, and seeds removed
- 2 Tbsp. chopped scallion greens
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