Chicken Fajita Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3/4 cup dry brown rice (2 cups cooked)5 medium red, yellow, orange or green bell peppers1 medium yellow onion, chopped (1 1/2 cups)2 cloves garlic, minced2 Tbsp canola oil, divided1 lb chicken, diced into 3/4-inch pieces1 tsp chili powder1 tsp ground cumin1/4 tsp paprikaSalt and freshly ground black pepper1 (10 oz) can tomatoes with green chiles1 cup canned black beans, drained and rinsed1 cup frozen corn3 Tbsp fresh cilantro, plus more for garnish1 Tbsp fresh lime juice2/3 cup shredded monterey jack cheeseSour creamMexican style hot sauce (such as Tapatio or Cholula, optional)
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.
Serving Size: Makes 10 half-peppers
Number of Servings: 10
Recipe submitted by SparkPeople user MORNINGGLORY609.
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.
Serving Size: Makes 10 half-peppers
Number of Servings: 10
Recipe submitted by SparkPeople user MORNINGGLORY609.
Nutritional Info Amount Per Serving
- Calories: 290.0
- Total Fat: 11.5 g
- Cholesterol: 59.2 mg
- Sodium: 317.5 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 4.0 g
- Protein: 22.6 g
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