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1
Preheat oven to 425 F.
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2
For the filling: In a large saute pan with a lid add olive oil, onion and garlic.
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3
Cook over medium-high heat.
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4
Saute onion until its starting to caramelize.
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5
Add chicken, bell pepper, chili powder, cumin and garlic powder.
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6
Stir well and cook until chicken starts to brown.
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7
Add tomatoes, quinoa and chicken stock.
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8
Stir well and bring to a simmer.
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9
Reduce heat to low and cover.
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10
Cook 12-15 minutes until quinoa is tender.
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11
Add black beans and corn kernels.
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12
Stir well and cook until beans and corn are heated through.
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13
If mixture is really watery turn heat to medium and cook uncovered while stirring until most of the liquid has evaporated.
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14
Remove mixture from heat.
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15
Stir in fresh squeezed lime juice, chopped cilantro and 1 cup shredded cheese.
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16
Set aside.
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17
Combine all of the pepper ingredients in a bowl (everything except the peppers themselves) and brush the mixture all over the inside and the outside of the peppers.
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18
Place peppers in a baking dish or pan.
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19
Evenly divide filling mixture between pepper halves.
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20
Place in the oven and bake for 40-50 minutes or until peppers are tender.
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21
Remove pan from oven.
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22
Divide remaining 1 1/2 cups cheese between the tops of peppers then put the pan back into the oven and cook until cheese is melted and bubbly.
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23
This will take around 10 minutes.
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24
Serve with fresh squeezed lime, chopped cilantro, sour cream or Greek yogurt, olives, pico de gallo, mango salsa, chips and any other desired toppings.
