Savory Chicken and Coconut Curry Stuffed Bell Peppers with Mango Salsa

Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Add 1 diced onion and sauté until translucent, about 5 minutes. Stir in 2 cloves of minced garlic and cook for an additional minute until fragrant.

Add 2 cups of shredded leftover chicken to the skillet and mix well. Pour in 1 cup of coconut milk and 2 tablespoons of curry powder, stirring to combine.

Let the mixture simmer for 5 minutes, allowing the flavors to meld. Remove the skillet from heat and fold in 1 cup of cooked quinoa and 1/2 cup of chopped cilantro.

Season with salt and pepper to taste. Stuff each bell pepper with the chicken and coconut curry mixture, packing it tightly.

Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil and bake for 25 minutes.

While the peppers are baking, prepare the mango salsa by combining 1 diced mango, 1/2 diced red onion, 1 chopped jalapeño, the juice of 1 lime, and a pinch of salt in a bowl.

Once the peppers are done baking, remove the foil and bake for an additional 10 minutes until the tops are slightly golden.

Serve the stuffed peppers hot, topped with the fresh mango salsa and a sprinkle of additional cilantro.