Chicken Fajita Stuffed Peppers

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Chicken Fajita Stuffed Peppers

4.4 of 5 (40)
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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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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!
    17 of 20 people found this review helpful
    I roll up in romaine lettuce leaves.
    - 5/25/12

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  • Very Good
    14 of 16 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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  • 13 of 14 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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  • 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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