Ingredients
2 tbsp. extra-virgin olive oil, plus more for greasing pan
8 bell peppers, tops and cores removed
1/4 tsp. freshly ground black pepper, divided
1 lb. ground chicken
1 yellow onion, finely chopped
2 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
1 tbsp. low-sodium chili seasoning
1 tbsp. Worcestershire sauce
1 (14.5 oz) can chopped tomatoes, drained
1 1/2 c. cups quinoa, cooked
8 oz. Velveeta, cut into ¼” cubes
1/4 c. red onion, sliced, for serving
1/2 bunch cilantro, for garnish
1/4 c. sour cream, for serving
1 lime, cut into wedges
Preparation
Step 1Preheat oven to 400°F and grease a 9”x13” baking dish with olive oil. Step 2Add peppers to dish and drizzle with olive oil; season with ½ the pepper. (If they do not sit flat, cut the bottoms to flatten.)Step 3In a large bowl, add ground chicken, onion, garlic, jalapeño, chili seasoning, Worcestershire, chopped tomatoes, quinoa and ½ the Velveeta. Season with remaining pepper and stir together until combined.Step 4Divide filling between prepared peppers, about ⅔ cup in each pepper. Top each pepper with 1 tablespoon of Velveeta.Step 5Cover dish with foil and bake for 1 hour 25 minutes, until filling is cooked through (reach internal temp 165°F) and peppers are softened. Step 6Remove peppers from oven, garnish each with red onion, cilantro, sour cream, and lime wedges.
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