For the chicken, I cooked mine in the crock-pot because I find that it shreds a little easier but you can use baked, grilled, or even a rotisserie if it works better for you!
2-3 medium chicken breasts, cooked and shredded (for this recipe, I cooked 3 chicken breasts on low in the crock pot for 4-5 hours with the seasonings, garlic & onion)
2 tsp cumin
2 tsp chili powder
2 tbsp chopped red onion
3 cloves of garlic, finely diced
Sea salt & black pepper to taste
1 c corn
1 c cooked quinoa (I use Trader Joe's organic white quinoa- multicolored is a great choice too)
3/4 c salsa (organic Jack's natural salsa from Costco is what I use)
2-3 medium bell peppers, sliced in half
2 tsp EVOO
1/4 c low fat shredded Mexican cheese
Cook chicken, seasonings, onion and garlic in a crock pot on low for 4-5 hours. Shred chicken.
Slice peppers in half, drizzle with EVOO and bake sliced-side down in a shallow baking dish for 20 minutes at 350*.
In a large bowl, combine chicken, quinoa, corn, salsa and mix well. Fill peppers by heaping spoonfuls (about 3/4-1 c of mixture depending on the size of your peppers). Top with 1 tbsp shredded cheese on each pepper. Bake again at 350* for 15 minutes. Let cool for 10 minutes. Serve and enjoy!
For 21 Day Fix Users:
1 stuffed pepper :
1 green 1 yellow 1/4 purple 1/2 blue 1 red
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