As part of our all-natural clean eating plan, I made these Fiery Mexican Stuffed Peppers recipe last week, and they were a big hit with my entire family. They’re so easy to prepare–the perfect savoury dish for unannounced guests coming ever.
Fiery Mexican Stuffed Peppers RecipePrint Recipe
- 1 white onion
- 3 cloves of garlic
- 2 tablespoons of olive oil
- 1 pound of ground chicken breast
- 2 grilled corn on the cobs
- 1 can of organic black beans
- 1 cup quinoa or brown rice
- 2 cups of organic chicken broth or vegetable broth
- 1/4 cup of chopped cilantro
- 1 jalapeño, finely chopped (optional)
- 3/4 cup of organic skim Mexican or Pepper Jack Cheese
- 1 teaspoon of fine sea salt
- 1 teaspoon of black pepper
- 1 teaspoon of red pepper flakes
- 4 to 6 bell peppers
- Preheat the oven to 350 degrees Fahrenheit.
- Put the quinoa in a saucepan together with the broth and bring to a boil; reduce and allow the quinoa to simmer on low until all of the liquid is absorbed, about 15 minutes.
- Wash and patdry the peppers and place them in a shallow dish with a bit of water, cover and put in the microwave for 3 minutes or until soft but not overly cooked.
- Dice the onion finely and cook it with olive oil in a large frying pan. Add the garlic, optional jalapeño, and chicken and cook until the chicken is browned, stirring occasionally.
- Remove from the mixture from heat and add in the remaining ingredients
- Stuff into the peppers and top with the remaining cheese. Place in a 9×13-inch casserole pan and bake for 20 minutes.