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Healthy Chicken Fajita Stuffed Peppers

Prep Time
45 min
Yields
4 servings

Get all the zesty flavours of sizzling fajitas in a healthy stuffed pepper that’s easy enough for a weeknight meal.

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ingredients

12
ounce boneless skinless chicken thighs, cut into bite-size pieces
2
tsp chili powder
1
tsp ground cumin
Kosher salt and freshly ground black pepper
2
tbsp canola oil
1
large white onion, thinly sliced
2
cups cooked brown rice
1
cup shredded Mexican blend cheese
Juice of 1 large lime
4
medium bell peppers, halved through the stem and seeds removed (1 each green, red, yellow and orange)
A handful fresh cilantro leaves with tender stems
2
tbsp sour cream
½
cup guacamole, optional
½
cup pico de gallo, optional
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directions

Step 1

Preheat the oven to 450°F.

Step 2

Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.

Step 3

Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onion and cook, stirring often, until the onions are tender, about 3 minutes more.

Step 4

Transfer the chicken and onion mixture to a large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.

Step 5

Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.

Step 6

Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, pico de gallo and guacamole, if desired.

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