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!
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.
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.
% 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.