![Chicken-Stuffed Bell Peppers](http://images.ctfassets.net/uw7yiu2kuigc/ac77230d8e23770dd2dafa3c40af7b4e33fd3ca53795e32bd5c0784234e8a6ad/d2da3c06c9e5bfb25727695c053772d5/Chicken-Stuffed-Bell-Peppers-Lead.jpg)
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 filling, it’s hard to believe you get two chicken-stuffed bell pepper halves for under 400 calories!
Ingredients
COOK:
COMBINE:
The secret to making this dish healthy is using less cheese and subbing Greek yogurt for sour cream.
Instructions
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.](http://images.ctfassets.net/uw7yiu2kuigc/f3f68529622bd948d02d410dbfcf296a3a464b4311d333c561aef3cc48041f2f/749918e31bbfac1f1532c6d2ac0106dd/step1.jpg?fit=crop&w=286&h=365&f=top)
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.](http://images.ctfassets.net/uw7yiu2kuigc/7902610df5fa510d475930f2adcf009d466c9c09ca4e2b2848d0178604e00921/0e75deedad1d2a16c12e638fd5a0c6fd/step2.jpg?fit=crop&w=286&h=365&f=top)
To create steam for moist and tender peppers, add water to the bottom of the dish before baking.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 385
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 59mg 19%
Sodium 585mg 24%
Carbs 42g 14%
Fiber 9g 36%
Protein 27g
*Percent Daily Values are based on a 2,000 calorie diet.