Shape Up Saturday Series: Stuffed Peppers

Remember when I told you about that tomatoe sauce a few
weeks back and I said save the recipe because you’ll need it for future
ones? Well, the day has come where you
need it again! You’ll need it in this delicious
stuffed peppers recipe.

Wednesday was my birthday and on the 24th is my
boyfriend’s birthday so I invited both his parents and mine over for a joint
birthday dinner. It’s our first official
dinner in the apartment too so I’m super excited and nervous all at the same
time! We all know that I’ve been doing
the 21 day fix. Now since I’m eating a
little healthier, it doesn’t mean I have to make my taste buds suffer. There are a lot of delicious foods out there
I promise! So, if you’re hosting a
dinner in your house you can always make something like this because it’s
tastey and for your sake it’s 21 day fix approved (if you’re doing that
program). Now, I found this recipe in
the Fixate cookbook, but I modified it a little bit just because certain things
like onions I’m not a huge fan of.

Let’s move on to the recipe shall we?

Ingredients (what I used):

4 medium bell peppers:
the orange ones were the tastiest
2 tsp olive oil
½ medium onion chopped
2 cloves garlic finely chopped
1 ½ lbs raw chicken breast (chopped into ¼ inch pieces)
1 tsp chili powder
1 tsp cumin
¼ tsp sea salt/Himalayan salt
Tomatoe Sauce (exact tomatoe sauce needed, recipe here)
2 cups cooked quinoa/brown rice
1 cup canned black beans (rinsed)
1 cup frozen corn kernels
1 tbsp lime juice
1 cup shredded Monterrey jack cheese/shredded mozzarella
Hot pepper sauce

Directions:

Preheat oven to 375
Place bell peppers skin side down in a large baking dish
(make sure they are cut in half with no seeds)
Heat oil in large skillet over medium heat.
Add onion, cook stirring frequently for 4-5 minutes or until
onion is translucent.
Add garlic, continue stirring
Add chicken, chili powder, cumin, salt, pepper. Stir until chicken is no longer pink.
Add tomatoe sauce, quinoa/rice, beans, corn, and lime
juice. Reduce heat to medium low. Stir for about 3-5 minutes.
Add ½ cup of chicken mixture to each pepper half.
Cover with foil.
Bake for 35 minutes or until peppers are tender. Remove foil.
Add cheese evenly to each pepper. Bake for another 3 minutes
or until cheese is melted.