Chicken-Stuffed Bell Peppers with Black Beans and Corn
I have written previously about our affinity for Cuisine at home, so I won't go into too much detail here, but suffice to say, it is a wonderful magazine for anyone who enjoys spending time in the kitchen and trying new recipes. My husband's amazing Aunt Kathy introduced me to this cook's dream of a subscription about 6 years ago...and I've said a silent thank you to her from my kitchen numerous times since! One lovely thing about this publication is they do not have a website of recipes. They do have a website, but the magazine that you've paid for doesn't show up for free online...ergo, making the dollars you spend on it completely worth it! Did I say I wasn't going to go into too much detail? Okay, I lied. But trust me, it is so worth the "investment" of $29 for two years. The other awesome-ness about this is that not one of these recipes has been a "bomb"...they haven't all been super favorites, but I could probably do about 10 blog posts alone of recipes we absolutely love, just from Cuisine at home.
Here is one of the latest new family favorites learned from the July/August 2015 issue. I share it with my notes, plus I have "their recipe" and "my recipe" because both times I've made this (the second time at the request of my 7 year old mind you), I've strayed a little from their instruction.
Chicken- Stuffed Bell Peppers with Black Beans and Corn
Issue No.112 July/August 2015 Cuisine at home
½ cup quinoa (dry)
1 boneless skinless chicken breast (I use 1 lb ground chicken or ground pork instead)
2 tsp olive oil
2 Tbsp seeded and minced jalapeño
2 Tbsp chopped scallion whites
2 Tbsp minced fresh garlic
1 Tbsp fresh lime juice
1 cup canned black beans, drained and rinsed
1 cup fresh or frozen sweet corn
¾ cup shredded pepper Jack cheese, divided (we like our cheese, I use ¾ cup in the recipe, and another ¼ cup as garnish)
½ cup plain Greek yogurt (I use ¾ cup due to the additional ground meat)
2 Tbsp chopped fresh cilantro
1 tsp each ground cumin and chili powder
½ tsp coriander, kosher salt, and black pepper – (for both lines of spices, alter as you like, we add more heat if we add more Greek yogurt)
4 red bell peppers, halved lengthwise, stems, ribs, and seeds removed (we had green peppers in our garden, and they were delicious! The first time we made this, we used all colors of peppers)
Preheat oven to 375°
Cook quinoa according to package directions, set aside.
Cook chicken in oil in a nonstick skillet over medium-high heat until completely cooked. Transfer to a plate to cool, then shred with two forks.
Sauté jalapeño, scallion whites, and garlic in the same skillet over medium-low heat until fragrant, 2-3 minutes. Deglaze skillet with lime juice, scraping up any brown bits.
Cook jalapeño, scallion whites, and garlic in oil 2-3 minutes until fragrant. Add ground meat, breaking up with spoon and stirring in aromatics as you go. Completely cook all meat.
Continuing with their recipe + my notes:
Combine beans, corn, ½ cup (3/4 cup if you’re us) cheese, and cilantro in a large bowl. In a separate smaller bowl, combine yogurt with all spices, salt, and pepper, mix thoroughly. (they have you add it all together in one bowl, I like to get the spices mixed into the yogurt first). Mix quinoa and chicken (or pork) into ingredients in large bowl, and then add yogurt mixture. (side note – the yogurt mixture alone also makes an amazing tortilla chip dip…just saying). Arrange bell peppers in a 9x13-inch glass baking dish; spoon filling into bell peppers. If you're like me, you'll have way more filling than peppers. I just bake it the same, either in the pan or in a separate baking dish. If you only have peppers: add 2 Tbsp. water to bottom of dish to help steam the peppers. For all dishes: cover with foil and bake 30 minutes. Remove foil; bake another 10-15 minutes.
Garnish bell peppers with remaining ¼ cup cheese and scallion greens.