60 min 6
Chicken Fajita Stuffed Bell Peppers
Eat in tonight with these delicious Mexican-inspired stuffed bell peppers. Rich with flavor from homemade fajita seasoning, you can adapt these with other vegetables or different meats depending on your mood. Try a dollop of sour cream and a dash of chili powder on top for added presentation value.
½ cup butter, divided
1 pound boneless chicken thighs
½ cup chopped onion
1½ cups Cauliflower "Rice"
¼ cup chopped scallions
½ cup chicken broth
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
6 bell peppers, tops removed and seeded
1 cup shredded Mexican cheese blend
TipsThe fillings and toppings for this fajita-inspired dish also make for excellent tacos. Try using the Cheesy Taco Shells for a hand-held twist, and omit the chicken broth in the filling.
Directions Preparing:10 minCooking:50 min
Step 1Preheat the oven 350°F.
Step 2In a large skillet over medium-high heat, heat 6 tablespoons of butter. Add the chicken. Sear for 3 to 4 minutes on each side. Cover. Reduce the heat to medium-low. Cook for another 10 to 12 minutes. Check the chicken for doneness. Set aside to cool.
Step 3Once cooled, shred the chicken into small pieces. Set aside.
Step 4In a large skillet over medium-high heat, melt the remaining 2 tablespoons of butter. Add the onion. Cook for 3 to 4 minutes, until translucent.
Step 5Add the Cauliflower "Rice", shredded chicken chicken, scallions, chicken broth, chili powder, paprika, salt, cumin, garlic powder, dried oregano, and cayenne pepper (if using).
Step 6Slice a thin piece from the bottom of each bell pepper so it will not tip over. Place the peppers open-side up on a baking sheet.
Step 7Fill each bell pepper with an equal amount of the chicken mixture.
Step 8Top evenly with the Mexican cheese blend.
Step 9Place the sheet in the oven. Bake for about 30 minutes, or until the cheese browns.
Nutrition Facts (per serving of 3:1)