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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 339.1
  • Total Fat: 9.9 g
  • Cholesterol: 73.4 mg
  • Sodium: 137.8 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 7.4 g
  • Protein: 31.8 g

View full nutritional breakdown of Chicken Fajita Stuffed Peppers calories by ingredient
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Chicken Fajita Stuffed Peppers

Submitted by: CHEF_MEG
Chicken Fajita Stuffed Peppers

Introduction

Who says you have to serve fajitas in a flour tortilla? Instead of serving peppers in the fajitas, I serve fajitas in a roasted pepper! Who says you have to serve fajitas in a flour tortilla? Instead of serving peppers in the fajitas, I serve fajitas in a roasted pepper!
Number of Servings: 4

Ingredients

    1 batch (1 tablespoon) Chef Meg's No Salt Fajita Rub
    1 lime, zested and juiced
    1 teaspoon vegetable oil
    16 ounces boneless chicken breasts cut into strips
    1 large sweet or yellow onion, sliced
    4 roasted bell peppers or red chili peppers*
    1/2 cup fresh corn
    1 cup black beans, rinsed and drained
    16 grape or cherry tomatoes, sliced
    2 tablespoon cilantro, chopped

    *NOTE: Roast your own peppers (Learn how with this video!) or use jarred peppers.

    4 servings Chef Meg's Avocado Cream
    1/4 cup chopped cilantro


Tips

Craving crunch? Serve this meal inside raw bell pepper halves!
You can also cook this meal on the grill--use a cast-iron grill pan or slice the chicken into strips after it cooks.


Directions

Combine the rub, lime zest and juice, and the oil. Pour over the meat, cover and refrigerate for 1 hour or overnight.

Place a cast iron or nonstick skillet over medium-high heat. SautÚ the onions for 10 minutes, until light golden brown in color, then remove from the pan and set aside. Add chicken to the same pan and saute until cooked through, about 8 minutes. Add the cooked onions, corn, beans, and tomatoes to the pan, stir and cook for one minute. Remove from heat.

Place one pepper on a dinner plate, fill with one cup of chicken and vegetables, then top with a heaping tablespoon of the Avocado Cream and cilantro.


Serving Size:áMakes 4 servings.






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Member Ratings For This Recipe


  • Incredible!
    16 of 19 people found this review helpful
    I roll up in romaine lettuce leaves.
    - 5/25/12

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  • 12 of 13 people found this review helpful
    Fresh Pabano peppers work, too. I roast them on the grill, put in a paper lunch sack for 5 minutes and the outside skin just peels away easily. - 7/1/12

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  • 12 of 21 people found this review helpful
    Not a pepper eater but appreciate expanding my vision to eat a fajita on something other than a tortilla. I will try this on a bed of lettuce. - 6/27/12

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  • Very Good
    12 of 14 people found this review helpful
    This was very good. I did leave out the Cilantro as my husband does NOT like it. - 6/1/12

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  • 9 of 14 people found this review helpful
    I actually eat alot of things like turkey/chicken burgers, or ground poultry meat mixed with spices inside red cabbage leafs.It is crunchy and tastes great!!! I will try this that way too. - 6/1/12

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  • Very Good
    5 of 5 people found this review helpful
    Not a meat eater. I cut out the chicken and 136 calories. Thank you for the suggestion of a pepper instead of a tortilla. It is kind of like a unbaked stuffed pepper. I'm going to try a Polbano or Anaheim pepper next time. - 12/29/12

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  • Very Good
    5 of 5 people found this review helpful
    Most Excellent! I really liked the rub, and I also made another batch, substituting cayenne for the chili powder. - 8/8/12

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  • Very Good
    5 of 5 people found this review helpful
    I used pablanos, my wife hates bell peppers. I was very pleased with yhe recipe even though I forgot the cilantro. Does anyone know if the nutritional info includes the avacado cream or if that is seperate? - 7/27/12

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  • 5 of 11 people found this review helpful
    It's Gluten Free as well. Yay! - 6/11/12

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  • Incredible!
    3 of 5 people found this review helpful
    Was great, my daughter loved it! - 7/23/12

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  • 3 of 12 people found this review helpful
    I marinated my chicken last night and I'm preparing the rest for my dinner date with my boyfriend tonight! We're both very excited and hoping it comes out as good as it sounds! - 7/13/12

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  • 3 of 8 people found this review helpful
    I think I will try this in lettuce or cabbage. Yum! - 6/29/12

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  • Very Good
    3 of 5 people found this review helpful
    I made some using chicken and wrapped in lettuce...very good! - 6/11/12

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  • Incredible!
    3 of 10 people found this review helpful
    I love Fajitas! Even when I order them, I skip the flour tortilla. I can ask for hard corn taco shells if I want a grain based wrap. Usually I eat them as served. This sounds wonderful, and we will try this weekend. I love the idea of a fresh pepper for a wrap. Summer eating at its best. - 6/1/12

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  • 3 of 7 people found this review helpful
    As a cook in a restaurant and at home fajitas are typically already deconstructed as the tortillas are served on the side. But some of the below comments are great ideas such as using romaine lettuce as the wrap. - 6/1/12

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  • Incredible!
    2 of 2 people found this review helpful
    EXCELLENT! Hubby and I have these all the time now for lunch or supper, when the kids have regular fajitas. WE really love them. Thank you for sharing. - 1/21/13

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  • Incredible!
    2 of 2 people found this review helpful
    These were amazing and will be a fave going forward!! - 1/12/13

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  • 2 of 2 people found this review helpful
    very filling and tasty - 12/13/12

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  • 2 of 2 people found this review helpful
    added color to the dull meal time . loved it . different . - 12/12/12

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  • 2 of 8 people found this review helpful
    This looks perfect for my first dinner on my new program for a whole new me!! I am excited. Having read some of the other comments, I am going to use lettuce instead of peppers, not a big fan of peppers. Thanks for the recipe! - 8/1/12

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  • 1 of 1 people found this review helpful
    I like to use the large green chili peppers, too with this recipe, after I char and peel the skin off I stuff the pepper. If you add a touch of cheese on the top and bake it, it's like a full meal chili rellenos! - 6/2/14

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  • 1 of 3 people found this review helpful
    Like the idea of serving in red bell peppers! - 12/29/12

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  • 1 of 6 people found this review helpful
    Thanks for the recipe. I have bought gluten free Tortillas. They are very good & taste like the flour ones to me. Also like the lettuce idea. Do usually ask for lettuce under the sandwich & ship the bun, when we go out to eat. - 9/4/12

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  • Incredible!
    1 of 4 people found this review helpful
    very nice - 6/1/12

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  • 1 of 6 people found this review helpful
    I make chicken quesadilla every week, usually just meat and cheese, will definitely try this next time! - 6/1/12

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