Enjoy the flavors of sizzling fajitas (a Tex-Mex favorite) in a stuffed pepper, which replaces the flour tortillas commonly used.
| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 12 ounces boneless skinless chicken thighs, cut into bite-size pieces
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 1 large white onion, thinly sliced
- 2 cups cooked brown rice
- 1 cup shredded Mexican blend cheese
- Juice of 1 large lime
- 4 medium bell peppers, halved through the stem and seeds removed (1 each green, red, yellow and orange)
- A handful cilantro leaves with tender stems
- 2 tablespoons sour cream
- 1/2 cup guacamole, optional
- 1/2 cup pico de gallo, optional
Instructions
- Preheat the oven to 450 degrees F.
- Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.
- Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onions and cook, stirring often, until tender, about 3 minutes more.
- Transfer the chicken and onion mixture to another large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.
- Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.
- Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, guacamole and pico de gallo if desired.
Nutrition Facts
| Calories | 450 |
| Total Fat | 21 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 100 milligrams |
| Sodium | 950 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 6 grams |
| Protein | 27 grams |
| Sugar | 9 grams |
Reviews
I made this as written except for the bell peppers (I have an intolerance), I used Poblanos with membranes and seeds for the heat. Outstanding and the neighbors loved it. This is definitely a keeper. Thank you for the great recipe.
Followed the recipe exactly as written with the exception of the cilantro. Did not have any on hand so I used parsley. These were delicious! Will definitely make again.
This was very good. I made two changes due to what I had on hand. I used white rice and shrimp instead of chicken. I think chicken would be just as good or better. When I make it again, I might add a small amount of crushed tortilla chips on top to add a little crunch.
Excellent! Used chicken breast I had, blistered the peppers on the stove and added a can of Rotel tomatoes to the chicken and rice mixture. Dad and husband loved it and asked for it to be put in the meal rotation.
This was delicious! I used mini bells and a chicken breast I had on hand. I added frozen corn while cooking the onions and I used pepper jack cheese. Excellent flavor, everyone loved them. Will shred the chicken next time and use the mini bells again.
yummy! I blistred peppers on gas stove instead of in the pan which helped cook them and gave a nice flavor. These are really good. I used chic breasts instead of thighs. I think i will try cooking them whole next time on grill with seasonings and onion and then shred them instead of chunks in pan and see how that goes.
Can you use cauliflower rice?
This is a fantastic dish. I’ve made so many stuffed pepper receipts and none of them compare to this one.. we love the flavors! You can add heat with the Chile powder and cumin or tone it down. I used a nice salsa and sour cream as the toppings. It was perfect. We will make this over and over.
It’s delicious. I served it some spicy black beans
I used ground chicken instead of chicken thighs. Very easy and filling.