Savory Rotisserie Chicken with Spiced Apricot-Mustard Glaze and Quinoa-Stuffed Bell Peppers

Preheat your oven to 375°F (190°C) to prepare for roasting the stuffed peppers.

In a small bowl, mix together 1/4 cup of apricot preserves, 2 tablespoons of Dijon mustard, 1 teaspoon of smoked paprika, and 1/2 teaspoon of garlic powder to create the glaze.

Brush the glaze generously over the rotisserie chicken, ensuring it is evenly coated.

Place the glazed chicken in a roasting pan and set aside while you prepare the stuffed peppers.

Rinse 1 cup of quinoa under cold water and cook it according to package instructions, typically using 2 cups of water or broth for added flavor.

While the quinoa cooks, slice the tops off 4 bell peppers and remove the seeds and membranes.

In a large mixing bowl, combine the cooked quinoa, 1 cup of black beans (drained and rinsed), 1/2 cup of corn, 1/2 teaspoon of cumin, and salt and pepper to taste.

Stuff each bell pepper with the quinoa mixture, packing it tightly, and place them upright in a baking dish.

Once the chicken has been brushed with glaze, place it in the oven alongside the stuffed peppers.

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Roast the chicken and peppers for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the peppers are tender.

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Remove the chicken and peppers from the oven and let them rest for 5 minutes before serving.

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Serve the glazed chicken alongside the quinoa-stuffed bell peppers for a colorful and nutritious meal.