Fiesta Stuffed Peppers
Prep Time: 25 mins
Total Time: 50 mins
Servings: 10
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Adapted from: Cooking Classy
Ingredients
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2 cup cooked quinoa
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5 bell peppers, red, orange, or yellow
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1 medium yellow onion
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2 Tbs olive oil
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1 lb ground chicken
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2 tsp chili powder
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1 tsp coriander
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1/8 tsp paprika
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1 tomato, diced
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1 1/2 cup cooked pinto beans
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1 cup frozen corn
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1 cup pineapple, finely diced
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3 Tbs cilantro, chopped
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1 Tbs lime juice
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2/3 cup nutritional yeast
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10 Tbs cashew cream, per stuffed pepper
Directions
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Preheat the oven to 375F.
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Prepare quinoa per package directions.
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Wash and slice bell peppers in half, remove stem and seeds.
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Prepare a large pot of water and boil on the stove.
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Boil pepper slices in water for 4-5 minutes, remove once soft with tongs and pat dry to remove any excess water.
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In a skillet, heat 1 Tbsp of olive oil on medium heat, add ground chicken to warm oil, sprinkle chili, coriander, and paprika and cook thoroughly.
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Continue to stir to make sure the chicken cooks evenly, then add in tomatoes, pinto beans, corn, pineapple, and lime juice. Cook for an additional 5 minutes or until corn is cooked.
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Scoop two large spoonfuls of mixture into each pepper half.
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Lay a sheet of aluminum foil on top of a baking sheet and line peppers along the sheet face up.
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Bake for 25 minutes or until bell peppers are soft but not mushy.
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Sprinkle on nutritional yeast, add 1 Tbsp of cashew cream and additional toppings.
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Optional- serve with tortilla chips, salsa, and guacamole.