These chicken-stuffed peppers feature a delicious blend of savory ingredients that closely resemble the flavors of chicken fajitas. The chicken and bean filling fits neatly into a nice, sweet pepper with a cheesy topping. Packaged brown rice makes this dinner super easy, but leftover rice will work just as well!

EatingWell.com, November 2021

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Credit: Photography / Caitlin Bensel, Food Styling / Ruth Blackburn

Recipe Summary test

active:
25 mins
total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray. Slice 1/2 inch from tops of peppers; remove and discard stems. Scoop out any ribs and seeds; chop the pepper tops and set aside. Place the peppers cut-side-down in the prepared dish. Bake until slightly tender, about 10 minutes.

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  • Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, fajita seasoning and salt; cook, stirring often to crumble the chicken, until lightly browned and cooked through, about 8 minutes. Transfer to a medium bowl.

  • Return the skillet to medium-high heat (do not wipe it out); add the remaining 1 tablespoon oil. Add corn, onion and the chopped pepper tops; cook, stirring often, until the vegetables are softened, about 5 minutes. Add the vegetables to the chicken mixture. Add beans, rice, 1/2 cup cheese and half of the cilantro; stir to combine.

  • Flip the peppers cut-side up. Divide the chicken mixture evenly among the peppers, mounding and pressing lightly to fill them. Sprinkle with the remaining 1/2 cup cheese.

  • Bake until the peppers are tender, the filling is hot and the cheese is melted, about 20 minutes. Sprinkle with the remaining cilantro; serve with lime wedges, if desired.

Nutrition Facts

1 stuffed pepper
447 calories; fat 19g; cholesterol 82mg; sodium 426mg; carbohydrates 41g; dietary fiber 8g; protein 26g; sugars 8g; niacin equivalents 8mg; saturated fat 6g; vitamin a iu 4466IU; potassium 986mg.
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