Chipotle Chicken Stuffed Bell Peppers with Quinoa

Ingredients

• 4 each Bell peppers (various colors)
• 2 cups Cooked chicken, shredded
• 1 cup Cooked quinoa
• 1/2 can (15oz) Black beans, rinsed and drained
• 1/2 cup Corn kernels
• 2 each Chipotle peppers in adobo sauce, minced
• 1 tablespoon Adobo sauce
• 1/2 each Onion, chopped
• 2 cloves Garlic, minced
• 1/2 cup Cheddar cheese, shredded
• 1 tablespoon Olive oil
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Cut the 4 bell peppers in half lengthwise. Use a spoon to scoop out and discard all the seeds from each half.
3. 3Place a 30.48 cm skillet over medium heat. Add the 1 tablespoon of olive oil. Once the oil is shimmering, add the 1/2 onion, chopped, and the 2 cloves garlic, minced. Cook for 3-5 minutes, stirring often, until the onion is softened and the garlic is fragrant.
4. 4Add the 2 cups cooked chicken, shredded, 1 cup cooked quinoa, 1/2 can black beans (rinsed and drained), 1/2 cup corn kernels, 2 chipotle peppers in adobo sauce (minced), 1 tablespoon adobo sauce, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the skillet. Stir everything together well. Cook for 5 minutes, stirring occasionally, until the mixture is heated through.
5. 5Carefully spoon the chicken and quinoa mixture evenly into the 4 bell pepper halves.
6. 6Arrange the stuffed bell pepper halves in a baking dish. Top each stuffed pepper half with the 1/2 cup cheddar cheese, shredded.
7. 7Bake for 25-30 minutes, or until the bell peppers are tender when poked with a fork and the cheddar cheese is melted and bubbly.

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