Life: Modified

Last night I ate quinoa for the first time. I tried a little bite straight from the pan and was disgusted. It tasted like brown rice mixed with the toppings they put on the top of fancy wheat bread. But I'm on a quest to try new foods and stick to my meal plan so I added it to the rest of my dinner and hoped for the best and got THE BEST dinner out of it! Check out the recipe for Chicken Stuffed Peppers below.

Ingredients:

• 4 medium bell peppers, cut in half, seeds removed
• 2 tsp. olive oil
• ¼ cup + 2 Tbsp. chopped onion (approx. ½ medium) {no onions for me}
• 1 clove garlic, finely chopped
• 12 oz. raw chicken breast, boneless, skinless, diced {about 1.5 cups}
• ½ tsp. chili powder
• ½ tsp.  ground cumin
• 1 dash  sea salt
• 1 dash ground black pepper
• ½ cup all-natural tomato sauce, no salt or sugar added
• 1 cup  cooked quinoa
• ½ cup  canned black beans, drained, rinsed
• ½ cup  frozen corn kernels
• 1½ tsp.  fresh lime juice
• 1 cup  shredded colby jack cheese

Directions:

1. Preheat oven to 375° F
2. Place bell peppers, skin side down, in large baking dish; set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onion; cook until onion is translucent.
5. Add garlic; cook for 1 minute.
6. Add chicken, chili powder, cumin, salt, and pepper; mix everything together and cook for 5 minutes, or until chicken is no longer pink.
7. Add tomato sauce, quinoa, beans, and corn.
8. Reduce heat to medium-low; stir occasionally, for 3 to 4 minutes, or until heated through.
9. Add lime juice; mix well.
10. Put about 1/2 cup of mixture in each bell pepper half
11. Cover lightly with foil.
12. Bake for 35 to 40 minutes, or until bell peppers are tender
13. Top each bell pepper with 2 Tbs of cheese, leave uncovered and bake for 3 to 5 minutes, or until cheese is melted.

21 Day Fix info:
1 red - 1 yellow - 1 green - 1 blue