Weekly Winner: A Second Scrumptious Stuffed Supper

There I go with my love of alliteration again.  But ever so slowly, it appears I’m becoming a fan of stuffed vegetables.  You may remember that it was just about a year ago that I sang the praises of Sausage and Basil Stuffed Tomatoes.  Now, I’ve found a stuffed pepper recipe that totally took me by surprise. Apparently I’m going to have to reconsider my stance on this issue.

My only complaint with this recipe is its name.  Chicken-Stuffed Bell Peppers with black beans and corn.  Really?  That’s it??  Boring!!  I cannot recall where I came across this recipe, but it needs some serious rebranding!  How about Fiesta-Filled Boats of Deliciousness?? OK, maybe not. But still, this dish is a fabulous blend of southwestern flavors and is relatively easy.  To top it all off, it’s incredibly healthy and low-calorie thanks to the Greek yogurt and quinoa.

Go ahead and treat yourself to something tasty and different by making this for dinner soon.  And if you think of a better name, please let me know!

Chicken-Stuffed Bell Peppers with black beans and corn

Serves 4


1/2 cup dry quinoa

1 boneless, skinless chicken breast (8oz)

2 tsp olive oil

2 Tbsp seeded and minced jalapeño

2 Tbsp chopped scallion whites

1 Tbsp minced garlic

1 Tbsp fresh lime juice

1 cup black beans, rinsed and drained

1 cup fresh or frozen corn kernels

3/4 cup shredded pepper-Jack cheese, divided

1/2 cup plain, low-fat Greek yogurt

1tsp each ground cumin and chili powder

1/2 tsp each ground coriander, kosher salt, and black pepper

4 red bell peppers, halved lengthwise, stems, ribs and seeds removed

2 Tbsp chopped scallion Green’s (for garnish)


  1. Preheat oven to 375
  2. Cook quinoa according to package directions, set aside
  3. Cook chicken in oil in a nonstick skillet over medium-high heat until an instant read thermometer inserted into the thickest part registers 165, about 7 minutes per side.  Transfer to a plate to cool; shred
  4. Sauté jalapeño, scallion whites, and garlic in same skillet over medium-low heat until fragrant; 2-3 minutes.  Deglaze skillet with lime juice.
  5. Combine beans, corn, 1/2 cup cheese, yogurt, cumin, chili powder, coriander, salt and pepper with quinoa, chicken and jalapeño mixture in a large bowl.  Arrange bell peppers in a 9×13-inch baking dish; spoon filling into bell peppers. Add 2 Tbsp water to bottom of dish; cover with foil and bake 30 minutes.  Remove foil; bake bell peppers until fork tender, 10-15 minutes more.
  6. Garnish bell peppers with remaining 1/4 cup cheese and scallion greens.

1 Comment (+add yours?)

  1. Trackback: Weekly Winner:  Stuck on Stuffing Stuff — A Lighter Version | Donna's Quick Qi

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