Chicken Fajita Stuffed Peppers
User Reviews
4.9
75 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 10 mins
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Servings
10 stuffed pepper halves
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Course
Main Course
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Cuisine
Tex-Mex
Chicken Fajita Stuffed Peppers
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A delicious new way to make stuffed peppers! They taste like chicken fajitas and are packed with goodness.
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Ingredients
- 3/4 cup dry brown rice (2 cups cooked)
- 5 medium red , yellow, orange or green bell peppers
- 1 medium yellow onion , chopped (1 1/2 cups)
- 2 cloves garlic , minced
- 2 Tbsp canola oil , divided
- 1 lb chicken , diced into 3/4-inch pieces
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp paprika
- Salt and freshly ground black pepper
- 1 (10 oz) can tomatoes with green chiles
- 1 cup canned black beans , drained and rinsed
- 1 cup frozen corn
- 3 Tbsp fresh cilantro , plus more for garnish
- 1 Tbsp fresh lime juice
- 2/3 cup shredded Monterey jack cheese
- sour cream
- Mexican style hot sauce (such as Tapatio or Cholula, optional)
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Instructions
- Prepare brown rice according to directions listed on package. Halfway through brown rice cooking, preheat oven to 375 degrees and begin making filling and boiling peppers.
- Bring a large pot of water to a boil. Cut peppers in half through length (top to bottom), seed and devein peppers, then boil 4 - 5 minutes (fully immersing them in the water), just until tender. Drain well and align in baking pans, set aside.
- Heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and saute until golden about 5 minutes, then add garlic and saute 30 seconds longer, transfer onion mixture to a plate.
- Add remaining 1 Tbsp oil skillet, and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika and season with salt and pepper.
- Cook, stirring occasionally, until cooked through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin cumin, cilantro, lime juice and season with salt and pepper to taste. Cook just until heated through.
- Add a heaping 1/2 cup of the mixture to each pepper half (and slightly press as filling to fit). Pour enough water into bottom of baking dishes to reach 1/8-inch in height (careful not to pour it in peppers).
- Cover baking dishes with foil and bake 30 - 35 minutes, until peppers are soft. Remove from oven, sprinkle tops evenly with cheese then return to oven to bake until cheese has melted, about 3 minutes longer.
- Serve warm topped with more cilantro, sour cream and hot sauce if desired.
Notes
- This recipe is very versatile, so you can swap out some of the ingredients as needed. Different kinds of beans can be used, as well as different types of grains.
- Recipe Source: Cooking Classy
Genuine Reviews
User Reviews
Overall Rating
4.9
75 reviews
Excellent
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