Chicken Stuffed Bell Peppers


4 Medium Bell Peppers, cut in half,
                seeds removed
2 tsp olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1-1/2 lbs boneless and skinless,
               chopped into 3/4 pieces
1 tsp ground chili powder
1 tsp ground cumin
1/4 tsp sea salt or Himalayan salt
1/4 tsp ground black pepper
1 cup Grandma's Tomato Sauce
               (recipe in the Fixate cookbook)
2 cups cooked quinoa
1 cup canned black beans, rinsed and drained
1 cup frozen corn kernels
5 tbsp chopped fresh cilantro, reserve some for garnish
1 tbsp fresh lime juice
1 cup shredded Monterrey Jack cheese
Hot pepper sauce to taste, optional

1. Preheat oven to 375 degrees.
2. Place bell peppers, skin side down, in large baking dish; set aside.
3. Heat oil in large nonstick skillet over medium heat.
4. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently for 1 minute
6. Add chicken, chili powder, cumin, salt and pepper; cook, stirring frequently, for 5 minutes or until chicken is no longer pink.
7. Add Grandma's Tomato Sauce, quinoa, beans, corn, cilantro and lime juice.  Reduce heat to medium-low; cook, stirring occasionally, for 3-5 minutes or until heated through.
8. Add a heaping 1/2 cup of chicken mixture to each pepper half; cover lightly with foil.
9. Bake for 35 minutes, or until peppers are tender; remove foil.
10. Top each pepper evenly with cheese.  Bake for 3 minutes, or until cheese is melted.
11. Served sprinkled with cilantro and hot sauce.

21-day fix: 1 green 1 yellow 1 red and 1/2 purple.