I have never really been a huge bell pepper fan, but I absolutely love this recipe! There are so many different variations that can be done to it. I originally got the recipe from Fixate on BeachBody (which I highly recommend by the way), but did not have all of the ingredients on hand. So…I made some changes, and it still turned out great. If you’re having some company over, this is a meal that will get you 10s across the board for both taste and presentation!

Ingredients:

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– 4 bell peppers (red, orange or yellow), cut in half with the stem attached and white veins carved out

– 1 can of corn, drained

– 1 can of black beans, drained & rinsed

– 1 cup of spinach

– 1/3 cup of yellow onion, chopped

– 2 cloves of garlic, minced

– 2 chicken breasts, chopped into 1/2 inch pieces

– 1/4 tsp. of both salt & pepper

– 1/2 tsp. of chili powder

– 2 Tbsp. of olive oil

 

Cooking Instructions:

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1) Preheat the oven to 375 degree F.

2) Heat up 2 tsp. of olive oil in a large skillet on medium high heat.

3) Add the chopped onion to the skillet and cook for 3-4 minutes.

4) Add the minced garlic to the skillet and cook for one minute.

5) Now add the chopped chicken and two more tsp. of olive oil to the skillet and sprinkle with the chili powder. Cook for about five minutes, or until the chicken is cooked through.

6) Add the salt and pepper to the skillet and stir.

7) Add the black beans and the corn to the skillet to heat up until the mixture is warm, then transfer evenly amongst all of the bell peppers.

8) Place each of the bell peppers on a tinfoil lined baking sheet, and then enclose them all with another piece of tin foil on top.

9) Place the sheet in the oven, and bake for 35-40 minutes. (You can adjust the time by increasing the oven temperature.)

10) Take the sheet out, uncover the bell peppers, sprinkle the cheese evenly on all of the bell peppers, and place back in the oven for 2-3 minutes or until the cheese is melted.

11) Take sheet out of the oven, dish up, and enjoy!

Optional: Add parsley or hot sauce to each bell pepper on top. The original recipe I tried this from, also called for 1 cup of precooked quinoa which is easy to add and might add even  more texture!