Chicken, Bean and Corn Stuffed Bell Pepper

Ingredients

• Red Bell Pepper2 count (240 g)
• Chicken Breast120 g
• Beans1/2 cup (100 g)
• Corn1/4 unidad (63 g)
• Garlic1 clove (3 g)
• Parmesan Cheese2 tablespoon (10 g)
• Parsley1 tablespoon (4 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Shell the corn and boil for 10-12 minutes. Once ready, remove and stop cooking process with cold water. Drain and set aside.

3. 3

   Step 3

   Cut the upper part of the bell pepper and remove the seeds. Then take the bell pepper to the microwave for 7 minutes or to the oven for 8 minutes over 356 °F (180 °C).

4. 4

   Step 4

   You can also put it in a pan with some water. Cover and let cook for 5-7 minutes over medium heat.

5. 5

   Step 5

   Heat a pan over medium heat. In the meantime, chop the onion and garlic, and cut the chicken into small pieces.

6. 6

   Step 6

   Once heated, pour the oil and spread. Add the chicken and garlic and stir-fry for 8 minutes.

7. 7

   Step 7

   Once the chicken is browned, add the beans and corn. Stir and cook for 2-3 minutes for a better flavor.

8. 8

   Step 8

   Remove from heat, add salt and pepper and the chopped parsley.

9. 9

   Step 9

   Stuff the bell peppers with the mixture and cover with shredded cheese.

10. 10

    Step 10

    Oven/Air Fryer option: Bake for 7 minutes or cook in the air fryer for 5 minutes over 356 °F (180 °C) until the cheese melts.

11. 11

    Step 11

    Without oven/air fryer: Add the cheese and wait for some minutes until melted.

12. 12

    Step 12

    Serve. If you have extra stuffing, serve as well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Bean and Corn Stuffed Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.