21 Day Fix Approved Stuffed Peppers

I have become obsessed with this recipe! It's easy, quick and feeds me a super healthy lunch for the entire week! It's delicious and packed with good, whole, clean foods. I have found that for me, having healthy dishes already prepared and in the fridge stops me from eating either nothing (which is so bad for our bodies) or making a poor choice with food due to being famished!! Give these a try! My kids are not crazy about them but that actually works out....more for me!!

Ingredients:

- 4 red, yellow, orange or green
bell peppers cut in half and seeded.

- 2 tsp olive oil

- 1 medium onion chopped

- 2 cloves garlic finely chopped

- 1 1/2 pounds raw chicken breast
chopped into 3/4 inch pieces (I use 1 pound of ground chicken)

- 1 tsp chili powder

- 1 tsp ground cumin

- 1/4 tsp sea salt

- 1/4 tsp ground black pepper

- 1 cup of tomato sauce

- 2 cups cooked quinoa

- 1 cup canned black beans rinsed and drained

- 1 cup frozen corn kernels

- 5 tbsp chopped cilantro

- 1 tbsp fresh lime juice

- 1 cup shredded monterey jack cheese ( I used vegan cheddar cheese to avoid dairy)

Preheat oven to 375
Place bell peppers skin side down in large baking dish, set aside.
Heat oil in skillet over med heat
Add onion, stirring frequently for one min.
Add garlic, cook for one min.
Add chicken and cook until no longer pink
Add chili powder, cumin, salt, pepper and stir.
Add tomato sauce, quinoa, beans, corn, cilantro and lime juice. Reduce heat to med-low. Cook for 3-5 min until heated through.
Add a heaping 1/2 cup to each pepper half, cover lightly with foil and bake for 35 min or until peppers are tender.
Remove foil and cover with cheese. Bake for 3 min or until cheese is melted.
Enjoy!
Recipe courtesy of: Fixate cookbook, Autumn Calabrese

21 day fix portion containers: 1 green, 1 yellow, 1 red, 1/2 purple