Chicken Fajita Stuffed Peppers
Chicken Fajita Stuffed Peppers are a delicious dinner recipe that even your picky eater will love! Full of fajita flavor and simple to make, your family will love this recipe!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 8 people
- 4 bell peppers (cut in half with the seeds and stems removed)
- 2 tablespoon olive oil
- 1/2 red onion
- 2 cloves garlic minced
- 1 pound boneless skinless chicken breasts cut into small bite sized pieces
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- 15 ounces diced tomatoes
- 1 tablespoon lime juice
- 1 cup cooked rice (instant rice that has been cooked works very well in this recipe)
- 8 slices pepper jack cheese
Preheat your oven to 450 degrees.
Place the empty half peppers on a rimmed baking sheet lined with parchment paper. Bake for 10 minutes in the preheated oven, until they are easy to pierce with a fork.
While the peppers are baking, heat a skillet over medium heat. Add the oil.
Add the onion and garlic and cook until the onion is soft, about three to four minutes.
Add the chicken and season with salt, pepper, paprika, and oregano. Sauté until no longer pink, about 4 minutes. No need to cook all the way through.
Add the diced tomatoes and lime juice, bring to a simmer and cook for 5 minutes. Stir the rice into the mixture.
Equally divide the chicken mixture amongst the pepper halves. Top with slices of pepper jack cheese and cover losely with aluminum foil. Bake for 20 minutes. For browned cheese, remove the foil for the last 5 minutes of baking.
Serving: 1stuffed half pepper | Calories: 228kcal | Carbohydrates: 14g | Protein: 19g | Fat: 10g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 60mg | Sodium: 602mg | Potassium: 159mg | Fiber: 2g | Sugar: 6g | Vitamin A: 29IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 6mg