Southwestern Chicken Stuffed Peppers
These Southwestern chicken stuffed peppers are a cheesy dinner that kicks meal planning up a notch! A group pleaser for sure.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 4 red bell peppers
- 2 chicken breasts cooked and shredded
- 1 14oz can fire roasted diced tomatoes
- 1 cup black beans
- 1/2 cup frozen corn
- 2 tsps chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp sea salt
- 1 cup cooked quinoa
- 1 1/2 cups tex mex cheese shredded
Preheat the oven to 425.
In a large pan over medium-high heat add the beans and frozen corn. Stir around until the corn is no longer frozen
Shred the chicken breast.
Add the chicken, fire roasted tomatoes, and seasonings. Simmer over medium for 5 minutes.
Add the quinoa and the cheese, mix until melted.
Remove the tops off of the red peppers and spoon out the seeds and ribs.
Spoon the mixture evenly between the red peppers. Transfer to a baking pan (a cake pan works well) and roast at 425 for 20 minutes.
Serving: 1g | Calories: 474kcal | Carbohydrates: 33g | Protein: 42g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 116mg | Sodium: 712mg | Potassium: 1031mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4480IU | Vitamin C: 154.8mg | Calcium: 351mg | Iron: 3.5mg