Chicken Fajita Stuffed Peppers
(98)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 batch (1 tablespoon) Chef Meg's No Salt Fajita Rub1 lime, zested and juiced1 teaspoon vegetable oil16 ounces boneless chicken breasts cut into strips1 large sweet or yellow onion, sliced4 roasted bell peppers or red chili peppers*1/2 cup fresh corn1 cup black beans, rinsed and drained16 grape or cherry tomatoes, sliced2 tablespoon cilantro, chopped*NOTE: Roast your own peppers (Learn how with this video!) or use jarred peppers. 4 servings Chef Meg's Avocado Cream1/4 cup chopped cilantro
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. Sauté 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: Makes 4 servings.
Servings Per Recipe: 4
Nutritional Info 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

Member Reviews
  • CD12489233
     I roll up in romaine lettuce leaves.
    - 5/25/12
  • PATRICIAANN46
     This was very good. I did leave out the Cilantro as my husband does NOT like it. - 6/1/12
  • DIANNEJEANINE
     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
  • 2PUMPKIN
     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
  • ILUVAVENTURA
     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
  • CD12618976
     Most Excellent! I really liked the rub, and I also made another batch, substituting cayenne for the chili powder. - 8/8/12
  • RYGELXVI
     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
  • RUTHEY01
     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
  • CD11217813
     It's Gluten Free as well. Yay! - 6/11/12
  • CD12840134
     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
  • CD12568165
     Was great, my daughter loved it! - 7/23/12
  • CD12701268
     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
  • CD12662157
     I think I will try this in lettuce or cabbage. Yum! - 6/29/12
  • CD1114095
     I made some using chicken and wrapped in lettuce...very good! - 6/11/12
  • MOMKAT4310
     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
  • MIKEYCO
     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
  • MILANMOM1969
     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
  • CD9725500
     These were amazing and will be a fave going forward!! - 1/12/13
  • CD13390129
     very filling and tasty - 12/13/12
  • SUGARSMOM2
     added color to the dull meal time . loved it . different . - 12/12/12
  • NONNAOF2
     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
  • LSIG14
     Like the idea of serving in red bell peppers! Great supper!! - 12/29/12
  • CD12960397
     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
  • CD3409143
     very nice - 6/1/12
  • CD11703205
     I make chicken quesadilla every week, usually just meat and cheese, will definitely try this next time! - 6/1/12



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