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Chicken Stuffed Peppers
If you love chicken fajitas, then you need to try these Chicken Stuffed Peppers. Stuffed with your favorite fajita ingredients, these peppers are colorful and filling.
5
from
11
votes
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Course:
Dinner
Cuisine:
Mexican
Prep Time:
15
minutes
minutes
Cook Time:
35
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
8
Calories:
195
kcal
Author:
Vicky
Equipment
▢
9X13 Casserole Dish
Ingredients
▢
2
boneless skinless chicken breasts
cut into strips
▢
1
teaspoon
paprika
▢
1
teaspoon
chili powder
▢
1
teaspoon
cumin
▢
1
teaspoon
salt
▢
Juice of one lime
▢
1
small onion
sliced into thin strips
▢
1
red bell pepper
cut into strips
▢
1
yellow bell pepper
cut into strips
▢
4
green bell peppers
cut in half
▢
1
cup
white rice
cooked
▢
1
cup
shredded Mexican blend cheese
Instructions
Preheat oven to 400 degrees and place halved green bell peppers in a baking dish.
Cook chicken in a large skillet over medium heat. Season with paprika, chili powder, cumin, salt, and lime juice.
When the chicken is almost cooked, add in onion, red bell pepper, and orange bell pepper. Saute until vegetables are cooked through.
Add rice to pan and stir to mix all ingredients together. Fill each green bell pepper half with chicken mixture. Top with shredded cheese.
Place pepper halves in the oven and cook for 30 minutes (longer for softer peppers).
Video
Notes
You can store these peppers in an airtight container for 3-4 days in the refrigerator.
Nutrition
Calories:
195
kcal
|
Carbohydrates:
24
g
|
Protein:
12
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
31
mg
|
Sodium:
429
mg
|
Potassium:
345
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
1015
IU
|
Vitamin C:
95.5
mg
|
Calcium:
113
mg
|
Iron:
1
mg
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@vickycat
or tag
#messforless
!