Chicken Stuffed Bell Peppers

I have tried many stuffed pepper recipes and this is by far my favorite! Simple and delicious...the leftovers are just as good! This recipe makes a lot of filling; I was able to freeze 1/2 of it to stuff more peppers later.

Chicken Stuffed Bell Peppers (via Fixate)
Serves: 8 (1/2 pepper each)

4 medium red bell peppers, cut in half, seeds removed
2 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1.5 lbs raw chicken breast, boneless, skinless, chopped into 3/4 inch pieces
1 tsp. ground chili powder
1 tsp. ground cumin
1/4 tsp. Himalayan salt
1/4 tsp. ground black pepper
1 cup tomato sauce
2 cups cooked quinoa
1 cup canned black beans, rinsed and drained
1 cup frozen corn kernels
5 tbsp. chopped fresh cilantro
1 tbsp. fresh lime juice
1 cup shredded Monterey jack cheese

1. Preheat oven to 375.
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 4-5 minutes.
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 tomato sauce, quinoa, beans, corn, cilantro and lime juice. Reduce heat to medium-low and cook, stirring occasionally, for 3-5 minutes.
8. Add a heaping 1/2 cup of chicken mixture to each pepper half; cover lightly with foil.
9. Bake for 35 minutes. Remove foil.
10. Top each pepper evenly with cheese. Bake for 3 minutes or until cheese is melted.

Portion Fix per serving: 1 green, 1 yellow, 1 red, 1/2 blue