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Chicken Fajita Stuffed Bell Peppers

Is it just me, or have stuffed peppers recipes been everywhere lately? I had never had the classic stuffed pepper until my step mom made them the other week and filled them with rice and ground beef. Needless to say, I dug it. But since I can’t do anything like a normal person would, I decided to make this exciting variation – Chicken Fajita Stuffed Bell Peppers. They’re good. Like, really good.

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One of the joys of moving into a new apartment is realizing everything you never think of needing until you need it and don’t have it. Which was exactly the case when I was uber pumped and ready to make these awesome chicken stuffed peppers, and realized I didn’t have a baking dish. So, I did what any savvy apartment owner would do and used my baking sheet. It worked out since I boiled the peppers first, but if you want to skip the boiling step make sure you have a shallow baking dish, and perhaps even fill it with a tiny bit of water so the peppers don’t dry out!

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Check out my pretty Amish cutting board! Ooohhhh … Aaahhhhh …

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Chicken Fajita Stuffed Bell Peppers

Ingredients

  • 2 organic chicken breasts, sliced in half lengthwise
  • 3 tablespoons lime juice
  • 1/4 cup cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Pinch chili powder
  • Salt and pepper, to taste
  • 4 bell peppers, washed, seeds removed, cut in half
  • 1/2 yellow onion, diced
  • 1/2 tomato, diced
  • Coconut or olive oil
  • 1 cup shredded organic cheese

Instructions

  1. Mix lime juice, cilantro, and all spices in a medium bowl. Place raw chicken in the bowl, stir to coat and marinade at least 1 hour or overnight.
  2. Preheat oven to 350 degrees F and grease a casserole dish. Bring a large pot of water to a boil. Boil bell pepper halves until soft, about 3 minutes, pushing them down with a spoon if they float. Once done, remove from pot and set aside.
  3. Heat oil in a medium pan and sauté chicken until cooked. Remove from pan, shred with two forks and set aside.
  4. In the same pan, sauté onion until it's soft. Turn off the heat, and stir in the chicken and tomato.
  5. Arrange the pepper halves open side up in the casserole dish. Fill each pepper with chicken mixture and cheese. Bake, covered with foil, about 15 minutes. Uncover and bake 5 minutes more until cheese is melted. Garnish with fresh cilantro.
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