Chicken Fajita Stuffed Peppers - Easy, Healthy and Delicious!
Prep Time5mins
Cook Time25mins
Total Time30mins
Servings: 6pepper halves
Calories: 317kcal
Course: Appetizer, Main Course
Cuisine: American, Multi-Cuisine
If you love easy, healthy and delicious food, these Chicken Fajita Stuffed Peppers are what you need. Tender bell peppers baked with a flavorful combination of chicken, rice and beans and topped with cheese!
Ingredients
3Bell Peppers
1mediumChicken Breast, Raw, about 7 oz, 200g
1tspOil
½mediumOnion, Chopped, 52g
1tspMinced Garlic, 1 clove
1TbspLime Juice
¾tspChili Powder
½tspCumin
¼tspPaprika
¼tspSalt
¼tspBlack Pepper
½cupRoma Tomato, Chopped, 120g
1cupLong Grain Brown Rice, Cooked (195g) or Dry (60g)
½cupBlack Beans, Canned (130g) or Cooked from dry (38g)
⅓cupCheddar Cheese, Shredded, 37g
Instructions
Prep:
Preheat oven to 400°F and line an 8 x 8” baking pan with foil.
Wash bell peppers, cut in half lengthwise, and remove ribs and seeds from the inside.
Dice chicken into bite size pieces, about 1-1½” each.
Cook:
Heat a large skillet over medium, pour oil and fry onion and garlic until translucent (about 2 minutes).
Add chicken, lime juice, chili powder, cumin, paprika, salt and pepper and stir to combine. Cook for 3-4 minutes until chicken is cooked through.
Add chopped tomato, stir and cook another 1 minute.
Turn off heat, add cooked rice and beans, and mix well.
Assemble and Bake:
Place bell peppers on baking sheet and stuff with filling, diving equally.
Top with shredded cheese.
Bake for 15-20 minutes until peppers are cooked and tender.
To cook rice, bring ⅔ cup water to boil in a pot, add ⅓ cup rice and stir to remove clumps. Reduce to simmer, cover and cook for 17 minutes. Remove from heat, and let rest for 5 minutes. Fluff with a fork.
Storage:
Allow to cool completely.
Freeze individually wrapped in plastic wrapped or in the baking pan covered tightly with aluminum foil.