Chicken Fajita Stuffed Peppers

Chicken Fajita Stuffed Peppers

  • Cook Time: 70 minutes
  • Servings: 10
  • Calories per serving 359, Protein 16g, Fat 13g, Carbs 44g, Fiber 5g

Ingredients

  • 1 Tbsp Sour cream (0.4 oz)

  • 1 Tsp Chili Powder (0.1 oz)

  • 1/4 Tsp Paprika (0 oz)

  • 2 Tbsp Canola Oil (1 oz)

  • 1 LB Chicken, diced into 3/4-inch pieces (16.2 oz)

  • 1 Dash Hot Sauce (such as tapatio or cholula, optional) (0 oz)

  • 1 Tbsp Fresh Lime Juice (0.5 oz)

  • 3 Tbsp Fresh Cilantro, 2 more to garnish (0 oz)

  • 2 Cloves Garlic, minced (0.2 oz)

  • 1 Cup Frozen Corn (5.9 oz)

  • 5 Medium Bell Peppers (21.3 oz)

  • 1 cup Black Beans, drained and rinsed (6.1 oz)

  • 3/4 Cup Brown Rice (2 cups cooked) (13.6 oz)

  • 1 Yellow Onion(8.6 oz)

  • 1 Tsp Ground Cumin (0.1 oz)

  • 1 Can Canned tomatoes 10 oz (10.1 oz)

  • 1/2 cup Monterey Jack Cheese (2.7 oz)

  • 1 Serving Salt and Pepper (0 oz)

Instructions

  1. Prepare brown rice according to directions listed on the package. Halfway through brown rice cooking, preheat oven to 375 degrees and begin making the filling and boiling peppers.

  2. 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.

  3. 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.

  4. 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.

  5. 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, cilantro, lime juice, and season with salt and pepper to taste. Cook just until heated through.

  6. Add a heaping 1/2 cup of the mixture to each pepper half (and slightly press as filling to fit). Pour enough water into the bottom of baking dishes to reach 1/8-inch in height (careful not to pour it in peppers).

  7. 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.

  8. Serve warm topped with more cilantro, sour cream, and hot sauce if desired.

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