Chicken Fajita Stuffed Peppers

Chicken Fajita Stuffed Peppers

Chicken Fajita Stuffed Peppers

09.23.2014

Here is a healthy entree that takes a little bit of extra but it’s is well worth it in the end. These peppers are stuffed with so much goodness, and they are basically a full meal in one because you get three veggies (corn, onion and peppers), a whole grain (brown rice), two proteins (black beans and chicken) and a fruit (tomatoes. Side note: but seriously I still don’t like that they are considered a fruit, it just seems off).

I liked this filling so much I will probably just start to make it sometimes as a taco filling, plus that would cut out one step (seeding and boiling peppers) for the days I don’t have as much time. You could even chop a pepper and add it to the filling (when sautéing onions) to keep it fajita style.

Ingredients

  • 3/4 cup dry brown rice (2 cups cooked)
  • 5 medium red, yellow, orange or green bell peppers
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 2 cloves garlic, minced
  • 2 Tbsp canola oil, divided
  • 1 lb chicken, diced into 3/4-inch pieces
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp paprika
  • Salt and freshly ground black pepper
  • 1 (10 oz) can tomatoes with green chiles
  • 1 cup canned black beans, drained and rinsed
  • 1 cup frozen corn
  • 3 Tbsp fresh cilantro, plus more for garnish
  • 1 Tbsp fresh lime juice
  • 2/3 cup shredded monterey jack cheese
  • Sour cream
  • Mexican style hot sauce (such as Tapatio or Cholula, optional)
Read the whole recipe on Cooking Classy