Mexican Style Stuffed Peppers (with Chicken)

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filed under Main Dishes

Main Dishes
Serving size: 1/2 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 192 (10% DV)
Fat: 4g (6% DV)
Carbohydrates: 25g (8% DV)
Protein: 14g (27% DV)
Description: This recipe is based on recipe from I doubled hers and added chicken and salsa. It makes 2 LARGE baking pans of stuffed pepper halves. Great for a dinner party where you need plenty of food. Or to make pan to serve and freeze the peppers from the second pan :)
Ingredients:  Makes 20 servings (10 each)
2  teaspoons
1-1/2  cups
4  cups
20  ounces
400  grams
2  tablespoons
1  teaspoon
1  teaspoon
1  cup
2  teaspoons
1/4  teaspoon
1/4  teaspoon
1  cup
1  cup
1-1/2  lb.

Tip: For nutritional information on all the ingredients in Mexican Style Stuffed Peppers (with Chicken) just click on each ingredient name. Then adjust the serving size for any Mexican Style Stuffed Peppers (with Chicken) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Preheat oven to 400 degrees F.

In a saute pan over medium-high heat olive oil. Add onions, jalapeno. and garlic and saute until the onions begin to soften and turn translucent about 4-5 minutes. Place into large bowl and set aside.

Rinse quinoa with cold water in mesh strainer. Cook with 3 cups of broth. I used a rice cooker. fluff quinoa with fork; place in the large bowl with onion mixture.

While quinoa is cooking cook til fork tender the diced sweet potatoes. Once tender place into bowl with quinoa and onion mixture.

Fully cook and shred chicken. add it to bowl with mixture

In a food processor pulse together: tomatoes, remaining cup of vegetable broth, chili powder, cumin, oregano, cilantro, red pepper flakes, and salt and pepper. Add to bowl with mixture

Gently stir in black beans

Arrange bell peppers in large skillet or baking pan and stuff with a heaping quinoa mixture. Cover with foil and bake for 20-30 minutes until peppers are tender. Uncover and top each with salsa and cheese.

Place in oven for 5 minutes longer or until cheese melts. Remove and serve immediately with toppings such as sour cream, your favorite hot sauce or guacamole.
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