Roasted Red Peppers stuffed with shredded Chipotle Chicken, Quinoa, Black Beans, Cheddar Cheese, Tomato & Avocado!

Ingredients (to fit my macros, you can adjust accordingly):

5oz raw chicken breast

1 red bell pepper

15 grams of cooked quinoa

30 grams low sodium black beans

1 slice of Kraft slim cut sharp cheddar cheese

1.5oz grape tomatoes

75 grams avocado

2 chipotle peppers 

Directions:

Boil chicken with peppers until done about 12 minutes and then shred. Preheat oven to 375 degrees. Wash, dry, cut and de-seed/stem pepper. Place cut side up on parchment paper and roast in oven until soft. About 15 minutes. While peppers are roasting remove chipotle peppers from boiled water and purée in food processor. Mix into shredded chicken. Cut up tomato, avocado & cheese and then mix together with precooked quinoa (I get mine at @freshandeasy and it only needs to be microwaved for 30 seconds). Once peppers are softened, I stuff them with chicken and top it with other mixture and pop under the broiler just until cheese melts and everything gets warm. I don’t like to roast my peppers pre-stuffed because I feel like they get over cooked too easy. I like them to still have some crisp.