2 cup cooked quinoa
5 bell peppers, red, orange, or yellow
1 medium yellow onion
2 Tbs olive oil
1 lb ground chicken
2 tsp chili powder
1 tsp coriander
1/8 tsp paprika
1 tomato, diced
1Â 1/2 cup cooked pinto beans
1 cup frozen corn
1 cup pineapple, finely diced
3 Tbs cilantro, chopped
1 Tbs lime juice
2/3 cup nutritional yeast
10 Tbs cashew cream, per stuffed pepper
Preparation
Preheat the oven to 375F.
Prepare quinoa per package directions.
Wash and slice bell peppers in half, remove stem and seeds.
Prepare a large pot of water and boil on the stove.
Boil pepper slices in water for 4-5 minutes, remove once soft with tongs and pat dry to remove any excess water.
In a skillet, heat 1 Tbsp of olive oil on medium heat, add ground chicken to warm oil, sprinkle chili, coriander, and paprika and cook thoroughly.
Continue to stir to make sure the chicken cooks evenly, then add in tomatoes, pinto beans, corn, pineapple, and lime juice. Cook for an additional 5 minutes or until corn is cooked.
Scoop two large spoonfuls of mixture into each pepper half.
Lay a sheet of aluminum foil on top of a baking sheet and line peppers along the sheet face up.
Bake for 25 minutes or until bell peppers are soft but not mushy.
Sprinkle on nutritional yeast, add 1 Tbsp of cashew cream and additional toppings.
Optional- serve with tortilla chips, salsa, and guacamole.
