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Taco-Stuffed Peppers

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 3


  • 3 medium bell peppers, halved and seeds removed
  • 2 tbsp Mazola® Corn Oil
  • 1 cup quinoa
  • 1 cup corn
  • 1 cup black beans
  • 1/2 cup diced tomato
  • 1/2 yellow onion, diced
  • 3 cloves of garlic, minced
  • 1/3 cup low-fat shredded mozzarella cheese
  • 9 oz. boneless, skinless chicken breast, chopped


  • 1/3 cup Mazola® Corn Oil
  • 1 lime, juice and zested
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • Salt to taste


  • Preheat oven to 375 F.
  • Whisk together marinade ingredients in a large mixing bowl and place chicken in the bowl. Place bowl in the fridge for 30 minutes to allow chicken to marinate.
  • While chicken in marinating, place halved bell peppers on a lined baking sheet and brush with one tablespoon of Mazola® Corn Oil. 
  • Bake peppers for 20 minutes to soften.
  • Cook quinoa according to package instructions and set aside.
  • Heat one tablespoon of Mazola® Corn Oil in a large skillet over medium-high heat. Add onion and sauté until golden about 5 minutes, then add garlic and sauté 30 seconds longer. Add in chicken and continue cooking until no longer pink, about 5-6 minutes. Reduce heat to medium-low and stir in tomatoes, black beans, quinoa and corn. Cook until heated through, about 2 minutes.
  • Divide mixture among bell peppers and top with cheese. Bake for 5 minutes or until cheese is melted. Serve with fresh cilantro.