1.5 lbs. (about 700g) ground chicken
1 onion, finely chopped
2 cloves garlic, minced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh or frozen)
1 cup black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup shredded cheddar cheese
Fresh cilantro, chopped (for garnish)
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
In a large skillet, cook the ground chicken over medium heat until browned. Add chopped onions and garlic, and cook until the onions are soft.
Add diced zucchini, cherry tomatoes, corn, and black beans to the skillet. Stir in the ground cumin, chili powder, salt, and pepper. Cook until the vegetables are tender and the flavors are well combined.
Spoon the chicken and vegetable mixture into each bell pepper until they are filled.
Top each stuffed pepper with a generous sprinkle of shredded cheddar cheese.
Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
Remove the foil and bake for an additional 5-10 minutes, allowing the cheese to melt and turn golden brown.
Once done, remove from the oven and let the stuffed peppers cool slightly before serving.
Garnish with freshly chopped cilantro and additional cheese if desired.
To freeze them for OAMC, wrap each stuffed pepper individually in plastic wrap and place them in a freezer-safe container. They can be stored for up to 3 months.
Reheat in the microwave or oven when ready to eat.
Enjoy your delicious make-ahead stuffed bell peppers