I love a good meal that is delicious, fits into my meal plan and yields me leftovers to take for lunch the next day.


21 Day fix approved stuffed peppers

4 medium (red, yellow, green or poblano peppers)
cut them in half and seeds removed
2 tsp. of olive oil
1 medium chopped sweet onion
2 cloves of finely chopped garlic
1 1/2 lbs of raw boneless skinless chicken breast cut into 3/4 inch pieces or ground turkey
1 tsp. ground chili
1 tsp. ground cumin
1/4 tsp. Himalayan Salt or Sea Salt
1/4 tsp. of ground black pepper
1 cup of all natural tomato sauce
2 cups of quinoa or long grain organic brown rice
1 can of black beans, drained and rinsed
1 cup of sweet corn kernels
5 tbsp. of chopped cilantro (save some for garnish)
1tbsp. of fresh lime
1 cup of shredded Monterey jack cheese
Crushed red pepper flakes to taste...optional

Preheat oven to 375
Cook  quinoa or rice according to package instructions and set aside.
Place peppers skin side down in a large baking dish and set aside.
Heat oil in large non stick skillet over medium heat.
Add onion stirring  frequently for 4 to 5 minutes or until onion is translucent.
Add garlic stir frequently for about 1 minute.
Add meat, cumin, chili, salt, pepper (and crushed red pepper if using) and stir cooking for about 5 minutes or until meat is no longer pink.
Add tomato sauce, rice or quinoa, beans, corn, cilantro and lime juice.
Reduce heat and cook on medium stirring frequently for 4 to 5 minutes or until heated throughout.
Put a heaping scoop of mixture in each pepper half cover tightly with foil.
Bake for 35 minutes or until peppers are tender.
Top each pepper with cheese and cook for 3 more minutes or until cheese is melted.
Top with remaining cilantro and serve ;)