Name: Shredded Chicken and Quinoa Stuffed Bell Peppers with Salsa Verde
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Shredded Chicken Breast; 1 cup cooked Quinoa; 0.5 cup canned Black Beans; 2 medium Bell Peppers; 0.5 cup Salsa Verde; 1 ounce Monterey Jack Cheese; 1 teaspoon Olive Oil

Nutrition

Per serving

796 calories

Protein: 65g; 33% of calories
Carbs: 82g; 42% of calories
Fat: 22g; 25% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 375°F (190°C).
Slice the bell peppers in half lengthwise and remove the ribs and seeds.
In a large bowl, mix together the shredded chicken, cooked quinoa, black beans, salsa verde, and olive oil.
Stuff the bell pepper halves tightly with the chicken and quinoa mixture.
Place the stuffed peppers in a baking dish, pour 2 tablespoons of water into the bottom of the dish, and cover tightly with foil.
Bake for 30 minutes, then remove the foil, sprinkle the Monterey Jack cheese on top, and bake uncovered for another 10 minutes until the cheese is melted and bubbly.

Nutrition

Ingredients

Instructions

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