HEALTHY CHICKEN FAJITA STUFFED PEPPERS
Enjoy the flavors of sizzling fajitas (a Tex-Mex favorite) in a stuffed pepper, which replaces the flour tortillas commonly used.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 100 milligrams, Sodium 950 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 27 grams, Sugar 9 grams
CHICKEN STUFFED " CHILI" BELL PEPPERS
I love stuffed peppers and I think that this is an interesting take on them. Ground turkey would probably work well too. I got this from Family Circle magazine.
Provided by SweetySJD
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Slice peppers lengthwise and clean out seeds.
- In a large skillet heat oil over medium-high heat.
- Add onion, cook and stir about 3 minutes.
- Add red pepper, cook and stir about 2 minutes.
- Add ground chicken, cook, stirring occasionally, until no longer pink.
- Stir in chili powder, oregano, salt, pepper and cumin; cook 2 minutes longer.
- Mash half the beans coarsely.
- Stir all beans, barbecue sauce and tomato paste into chicken. Cook about 2 minutes and remove from heat.
- Fill each pepper with the mixture and top with cheese.
- Bake peppers until heated, about 10 minutes. Garnish with sour cream.
CHICKEN-STUFFED GREEN PEPPERS
Both for a family meal and for entertaining, this is a dish I serve frequently. It's very appealing to the eye, and people like the wild rice and the peppers. What I learned about cooking came from an expert - my husband! He's the real chef in the family. We have a 12-year-old daughter and 5-year-old son. -Shelley Armstrong, Buffalo Center, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside. , In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender. , Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers. , Cover and bake at 350° for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer.
Nutrition Facts : Calories 505 calories, Fat 16g fat (7g saturated fat), Cholesterol 113mg cholesterol, Sodium 1423mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 6g fiber), Protein 41g protein.
THAI-STYLE CHICKEN STUFFED BELL PEPPERS
Make and share this Thai-Style Chicken Stuffed Bell Peppers recipe from Food.com.
Provided by PumpKIM
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Cut the tops off of the peppers and scrape out the insides.
- Once cleaned out, place peppers in a casserole dish.
- Brown the chicken.
- Drain off excess fat.
- In a bowl, combine the salsa, peanut butter, soy sauce, ginger, lime juice and peanuts.
- Fold into the chicken.
- Spoon the mixture into the peppers.
- Add 4 tablespoons of hot water to bottom of baking dish.
- Cover the baking dish and bake for approximately 30 minutes or until peppers are tender.
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