We’ve always loved stuffed peppers. Our regular recipe comes from my mom and is great, but I wanted to try something different for a change. With this recipe, you get the zesty flavors of sizzling fajitas in a healthy stuffed pepper. Make the meal extra colorful by using different colored peppers. Recipe from foodnetwork.com.
Cook Time: 25 min
Serves: 4 servings
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Passive Time | 5 minutes |
| Servings | servings |
Ingredients
- 2 oz boneless skinless chicken thighs cut into bite-size pieces
- 2 tsp chili powder
- 1 tsp ground cumin
- Kosher salt and freshly ground black pepper
- 2 tbsp 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 1 each green, red, yellow and orange
- leaves A handful fresh cilantro with tender stems
- 2 tbsp sour cream
- 1/2 cup guacamole optional
- 1/2 cup pico de gallo optional
Ingredients
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Instructions
- Slice the peppers in half vertically (from the top of the stem to the bottom of the pepper). Remove the seeds. For extra color, use one pepper of each color: green, red, yellow and orange. If you prefer your peppers soft, parboil them for 5 minutes.
- 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 onion and cook, stirring often, until the onions are tender, about 3 minutes more.
- Transfer the chicken and onion mixture to a 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.
Recipe Notes
Get all the zesty flavors of sizzling fajitas in a healthy stuffed pepper that's easy enough for a weeknight meal.
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