Healthy Stuffed Peppers

This was my first time making healthy stuffed peppers (ok any stuffed peppers) and I have to say I’ll be making it more often!  They were really easy to make and delicious!  Plus it kept me full all night so that’s always a plus!

If you have a hard time getting veggies in, just plain don’t like them, or maybe cook for someone like this ‘cough cough’- this is a great recipe to try!  I made CHICKEN and VEGGIE stuffed peppers- some for meat eaters and some for us veggies.  The two top ones in the picture are chicken and the bottom ones are veggie. I didn’t put cheese on my veggie ones but you could if you like!

This makes 4 servings (2 chicken and 2 veggie!)

Ingredients (makes 4 servings, 2 chicken and 2 veggie)

2 medium bell peppers, cut in half and stems removed
1/2 medium onion, chopped
1 clove of garlic, finely chopped
1/2 lb raw chicken breast
1/2 package of organic tofu, cubed
1 tsp chili powder
1 tsp cumin
1/4 tsp Himalayan sea salt
1/2 cup all natural tomato sauce (or make your own like the recipe here)
1 cup cooked quinoa or brown rice
1/2 cup black beans, rinsed and cooked
1/2 cup frozen corn kernels
3 Tbsp Fresh Cilantro
1/2 Tbsp Lime Juice
1/4 cup cheese (your choice-pictured is Monterey Jack)
1 cup raw spinach

Directions

1.  Preheat oven to 375F.
2. Place bell peppers in it skin side down, in a baking dish.

FOR CHICKEN ONES:

1. Spray a non-stick skillet with non-stick extra virgin olive oil spray  add 1/2 of the chopped onion and cook about 4 minutes.
2. Add 1/2 of the garlic and cook for 1 minute, stirring frequently.
3. Add chicken, 1/2 tsp chili powder, 1/2 tsp cumin, 1/8 tsp salt, and cook for 5 minutes stiring frequently
4. Add 1/4 cup the tomato sauce, 1/2 cup quinoa, 1/4 cup beans, 1/4 cup corn, 1.5 Tbsp cilantro and 1/4 Tbsp lime juice.  Reduce heat to medium-low and cook for 3-5 minutes, stirring occasionally.
5. Add heaping 1/2 cup mixture to two of the bell peppers and cover lightly with foil.

FOR VEGGIE ONES:

1. Spray a non-stick skillet with non-stick spray (make your own is even better!) add 1/2 of the chopped onion and cook about 4 minutes.
2. Add 1/2 of the garlic and spinach and cook for 1 minute, stirring frequently.
3. Add the tofu, 1/2 tsp chili powder, 1/2 tsp cumin, 1/8 tsp salt, and cook for 5 minutes stirring frequently.
4. Add 1/4 cup the tomato sauce, 1/2 cup quinoa, 1/4 cup beans, 1/4 cup corn, 1.5 Tbsp cilantro and 1/4 Tbsp lime juice.  Reduce heat to medium-low and cook for 3-5 minutes, stirring occasionally.
5. Add heaping 1/2 cup mixture to two of the bell peppers and cover lightly with foil.

FOR ALL:

1. When you have your bell pepper filled bake for 35 minutes until peppers are tender and remove foil.
2. Top desired peppers with cheese and bake 3 minutes until cheese is melted
3. Serve with hot sauce if desired! Enjoy these healthy stuffed peppers!