Jersey Girl, Texan Heart: Shape Up Saturday Series: Stuffed Peppers
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Shape Up Saturday Series: Stuffed Peppers

12:00 AM






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

Voila, there is a great recipe for when having people over for dinner!


    

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