Chicken Fajita Stuffed Peppers Food

HEALTHY CHICKEN FAJITA STUFFED PEPPERS

Steps:

• 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 onions and cook, stirring often, until tender, about 3 minutes more.
• Transfer the chicken and onion mixture to another 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.
• Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, guacamole and pico de gallo if desired.

FAJITA-INSPIRED CHICKEN-STUFFED PEPPERS

Steps:

• 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.
• 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.

HEALTHY FAJITA-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a small bowl, mix together all of the fajita seasoning ingredients and set aside.
• Heat 1 tablespoon of the oil in a large, ovenproof skillet. Toss in the bell peppers and onions and sprinkle on 2 teaspoons of the fajita seasoning. Sauté until the veggies have softened, about 6 minutes.
• Using a sharp knife, slice into the side of a chicken breast to form a large pocket, being careful not to cut all the way through.
• Spoon in some of the fajita pepper mixture so that the breast is comfortably stuffed.
• Season the chicken on both sides with fajita seasoning.
• Heat the remaining oil in the skillet and brown the chicken, about 4-5 minutes per side.
• Transfer the skillet to the oven and bake for 10-15 minutes, until the meat is cooked through.
• Let the chicken rest for 5 minutes before slicing.
• Enjoy!

FAJITA CHICKEN-STUFFED PEPPER APPETIZER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix water, egg, and fajita seasoning in a bowl until well blended; set aside.
• Cut tops off of peppers and remove the seeds. Set each pepper in the cup of a nonstick muffin tin.
• Mix chicken, rice, and red onion into the water mixture. Stuff peppers evenly.
• Bake in the preheated oven for 20 minutes. Top with Mexican cheese and green onions and continue to bake until rice is tender and cheese has melted, about 20 minutes more.

FAJITA-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Heat the canola oil (for the veggies) in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized.
• Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.
• In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
• On a cutting board, slice a pocket in the chicken horizontally.
• Fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.
• Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
• Serve with salsa, sour cream, and guacamole!
• Enjoy!

CHICKEN PEPPER FAJITAS

Steps:

• In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. In a large skillet coated with cooking spray, saute onion and peppers until crisp-tender; remove and set aside. Add chicken and reserved marinade to skillet; cook for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Serve on tortillas.