Lunch / Dinner
Chicken-Stuffed Bell Peppers
Bell peppers are at their peak in the summer, so make them the main event! This Mexican dish fills fresh peppers with shredded chicken, plus good-for-you black beans, quinoa, and corn. With so much stuffing, it’s hard to believe you get two pepper halves for under 400 calories!
The secret to making this dish healthy is using less cheese and subbing Greek yogurt for sour cream.
Preheat oven to 375°.
Cook quinoa according to package directions; set aside.
Sauté chicken in oil in a nonstick skillet over medium-high until a thermometer inserted into the thickest part registers 165°, about 7 minutes per side. Transfer chicken to a plate to cool; shred.
Sauté jalapeño, scallion whites, and garlic in same skillet over medium-low heat until fragrant, 2–3 minutes. Deglaze skillet with lime juice, scraping up any brown bits.
Combine beans, corn, ½ cup cheese, yogurt, cilantro, cumin, chili powder, coriander, salt, and black pepper with quinoa, chicken, and jalapeño mixture in a bowl. Arrange bell peppers in a 9×13-inch baking dish; spoon filling into peppers. Add 2 Tbsp. water to bottom of dish; cover with foil and bake 30 minutes. Remove foil; bake bell peppers until fork-tender, 10–15 minutes more. Top bell peppers with remaining ¼ cup cheese and scallion greens.
Cook the aromatics in the residual oil from the chicken. Then, deglaze with lime juice for more flavor.
To create steam for moist and tender peppers, add water to the bottom of the dish before baking.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 59mg 19%
Sodium 585mg 24%
Carbs 42g 14%
Fiber 9g 36%
*Percent Daily Values are based on a 2,000 calorie diet.