Chicken Fajita Stuffed Peppers by Meredith F - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Chicken Fajita Stuffed Peppers

posted in Food & Drink
  • Here is a healthy entree that takes a little bit of extra but it’s is well worth it in the end.
    Here is a healthy entree that takes a little bit of extra but it’s is well worth it in the end.
  • 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

  • Prepare brown rice according to directions listed on package. Halfway through brown rice cooking, preheat oven to 375 degrees and begin making filling and boiling peppers.
    Bring a large pot of water to a boil. Cut peppers in half through length (top to bottom), seed and devein peppers, then boil 4 - 5 minutes (fully immersing them in the water), just until tender. Drain well and align in baking pans, set aside.

  • Heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and saute until golden about 5 minutes, then add garlic and saute 30 seconds longer, transfer onion mixture to a plate. Add remaining 1 Tbsp oil skillet, and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika and season with salt and pepper. Cook, stirring occasionally, until cooked through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin cumin, cilantro,

  • lime juice and season with salt and pepper to taste. Cook just until heated through.
    Add a heaping 1/2 cup of the mixture to each pepper half (and slightly press as filling to fit). Pour enough water into bottom of baking dishes to reach 1/8-inch in height (careful not to pour it in peppers).

  • Cover baking dishes with foil and bake 30 - 35 minutes, until peppers are soft. Remove from oven, sprinkle tops evenly with cheese then return to oven to bake until cheese has melted, about 3 minutes longer.
    Serve warm topped with more cilantro, sour cream and hot sauce if desired.


See all comments

Related Tips

See other sign in/up options
Set up my password later
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back