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.
I love that these peppers are good for you yet they are full of flavor and they taste amazing! I personally preferred the red peppers over the green (I think orange or yellow would be better too) maybe that’s just me, but I think they cooked with a better flavor then the green did.
This was actually my first time eating/making stuffed bell peppers and I’m so glad I finally tried them! I hope you love them too!
Chicken Fajita Stuffed Peppers
Yield: 10 stuffed pepper halves
- 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.
Recipe Source: Cooking Classy