Pimentões mexicanos recheados em 30 minutos (com frango moído!)

Ingredientes

• 4 bell peppers
• 1/2 tbsp extra virgin olive oil
• 1 lb ground chicken
• 8 oz red or green enchilada sauce
• 1 15oz can pinto or black beans, drained and rinsed
• 1 cup cooked quinoa (or rice or any grain!)
• 1 4oz can diced green chiles, drained (optional if you like extra tang)
• 1/2 tsp kosher salt, divided + freshly ground black pepper
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1 cup Colby jack or cheddar cheese, divided
• cilantro, for serving (also delish with Greek yogurt and avocado!)

Modo de preparo

1. 1

   Preheat oven to 400F. Spray a 9x13in baking dish with cooking spray and set aside.

2. 2

   Slice peppers in half through the stem. Use your fingers to pop the stem out and remove any big white membranes. (I like to rinse the peppers to remove the seeds.) Place cut side up in baking dish and sprinkle with 1/4 tsp salt. Bake for 15 minutes.

3. 3

   Meanwhile, warm a large skillet with a drizzle of olive oil over medium high heat. Once hot, add chicken and cook, stirring often, for about 5 minutes, or until cooked through.

4. 4

   Add enchilada sauce, beans, quinoa, optional chiles, cumin, smoked paprika, 1/4 tsp salt, and pepper to taste. Stir and gently simmer for another 3-5 minutes, or until sauce is mostly absorbed (see photos for reference). Stir in 1/2 cup cheese. Taste filling and add more salt to taste if needed (it'll depend on how salty your sauce is).

5. 5

   Divide a heaping 1/2 cup filling into each pepper half. Top with remaining cheese. Bake for another 10-15 minutes, or until peppers are tender to your liking (we don't want mushy!). Garnish with fresh cilantro and serve as is or with guacamole and Greek yogurt. YUM.