NUTRITION

SERVINGS

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1/4 cup Sweet Corn

1/4 cup Diced Tomatoes

1/4 cup Diced Red Onion

3 ounces Skinless Chicken Breast

1/4 cup Feta Cheese

1 tsp Olive Oil

1 tbsp Lime Juice and Zest

1 tsp Ground Cumin

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat the oven to 375°F.

• 2

  Slice the top off the bell pepper and remove the seeds and membranes. If desired, lightly roast the pepper in the oven for 5 minutes to soften.

• 3

  In a skillet over medium heat, add olive oil and sauté the diced red onion and a minced garlic clove (if using extra garlic from pantry) until softened. Add the diced tomatoes, corn, and black beans, stirring to combine.

• 4

  Stir in the cooked quinoa, ground cumin, and lime juice with zest. Season with salt and pepper to taste.

• 5

  Meanwhile, cook the chicken breast by seasoning lightly with salt and pepper and searing it in a nonstick pan or baking until fully cooked. Once done, chop or shred the chicken and add it to the quinoa mixture.

• 6

  Fill the roasted bell pepper with the quinoa and chicken mixture, then top with crumbled feta cheese.

• 7

  Return the stuffed pepper to the oven and bake for about 10 minutes to let the flavors meld and the cheese soften slightly.

• 8

  Remove from the oven and garnish with fresh cilantro or extra lime zest if desired. Enjoy your vibrant and zesty stuffed bell pepper!