I did not grow up eating my vegetables even though my mom sure tried to get me to eat them. I love that I am eating them now and even better that my kids are growing up surrounding by the purest, cleanest and least processed food I can provide for them. We are very fortunate!!
Here is how I made this recipe even easier by prepping ahead of time. After I cut each item I put it in a pyrex in my fridge till I was ready to cook that night:
- wash, slice and remove seeds out of 4 medium bell peppers (yellow, orange or red)
- chop 1 medium onion
- chop 2 gloves of garlic finely
- chop 1.5 lbs of raw boneless, skinless, chicken breast into 3/4 inch pieces
- rinse 1 can of black beans (measure 1 cup for the recipe)
- cook 2 cups quinoa (I purchased Peapod's organic box brand and it was delicious), when cool store
- chop 5 tbsp fresh cilantro
1. Preheat oven to 375 degrees
2. Cut peppers in half and place skin side down in large baking dish (set aside)
3. Heat 2 tsp olive oil over medium heat
4. add onion and cook about 5 minutes
5. add garlic and cook about a 1 minute
6. add chicken and the following ingredients:
- 1 tsp ground chili powder
- 1 tsp ground cumin
- 1/4 tsp Himalayan salt
- 1/4 tsp ground pepper
Cook about 5 minutes, stirring frequently until chicken is done cooking
7. add 1 cup tomato sauce (I used an organic brand of pasta sauce), quinoa, beans, 1 cup frozen corn, cilantro (save some to garnish cooked peppers with) and 1 tbsp fresh lime juice
8. add 1/2 cup of the mixture to each pepper half.
9. cover with foil and bake for 35 minutes until peppers are tender
10. remove foil and top with cheese and cilantro. Bake till cheese is melted
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Can I use Brown rice instead of quinoa? Can't get that here.
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