It’s back to school tomorrow, which means it’s back to routine tonight!! And let me tell you, we THRIVE on routine in the Gleason house. This is no joke. This summer has been rough, with my husband and me working opposite schedules – so dinners have been more “short-order” than “family gathering”…. think more sandwiches and wraps… than casseroles and slow-cooked meals.
So to say we are a little excited to dive into cooking dinner again would be an understatement. Correction: To say MY HUSBAND is a little excited would be an understatement. I will fully admit that HE is the cook/chef/foodie in this house. And yes, ladies, I do appreciate this!!
We picked up our new Fixate cookbook back in July – but we’re trying our first recipe from it tonight!! Fixate is a new cookbook from Autumn Calabrese, the creator of the 21 Day Fix program – and all of the dishes in it are 21 Day Fix approved, and you get a complete nutritional and container breakdown for each recipe.
Tonight we tried the Chicken Stuffed Bell Peppers. YUM. Our 6-year-old tried to get out of eating dinner, and the 11-year-old asked if he could pass over the onions – which is par for the course around here. But they ate with little protest, and we take that as a stamp of approval!!
We actually made 6 halves instead of the recipe’s 8 and it worked out great. We each had one and now Jon and I have lunch for tomorrow. Here’s our quick, mid-dishwasing periscope review of the recipe:
Chicken Stuffed Bell Peppers
Serving Size: 1/2 Pepper
- 4 medium bell peppers, cut in half lengthwise, seeds removed
- 2 TSP olive oil
- 1 medium onion
- 2 garlic cloves, finely chopped
- 1.5 LBS raw chicken breast chopped into small pieces
- 1 TSP ground chili powder
- 1 TSP ground cumin
- 1/4 TSP Himalayan salt
- 1/4 TSP ground black pepper
- 1 cup Grandmas Tomato Sauce (found in Fixate cookbook)
- 2 cups cooked quinoa
- 1 cup canned black beans, drained & rinsed
- 1 cup frozen corn kernels
- 5 TBSP chopped fresh cilantro, reserve some for garnish
- 1 TBSP fresh lime juice
- 1 cup shredded Monterey jack cheese
- Hot pepper sauce (optional; to taste)
- Preheat oven to 375F
- Place bell peppers, skin side down, in large baking dish; set aside.
- Heat oil in large nonstick skillet over medium heat
- Add onion; cook, stirring frequently, for 4-5 minutes
- Add garlic; cook, stirring frequently for 1 min
- Add chicken, chili powder, cumin, salt and pepper; cook, stirring frequently, for 5 minutes or until chicken is no longer pink
- Add Grandma’s Tomato sauce, quinoa, beans, corn, cilantro (reserve some for garnish) & lime juice. Reduce heat to medium low; cook, stirring occasionally, for 3-5 minutes, or until heated through.
- Add a heaping amount of chicken mixture to each pepper half; cover lightly with foil.
- Bake for 35 minutes, or until peppers are tender – remove foil.
- Top each pepper evenly with cheese then bake for 3 minutes or until cheese is melted.
- Serve sprinkled with cilantro and hot sauce (if desired)