Chicken Fajita Stuffed Peppers


12 oz boneless skinless chicken breasts, cut into bite-size pieces

2 tsp Best Choice Chili Powder

1 tsp Best Choice Ground Cumin

Best Choice Salt

Best Choice Ground Black Pepper

2 tbsp Best Choice Canola Oil

1 large white onion, thinly sliced

2 cups cooked Best Choice Brown Rice

1 cup Best Choice Shredded Mexican Cheese

2 tbsp Best Choice Lime Juice

4 medium bell peppers, halved with the stem and seeds removed (1 each green, red, yellow and orange)

2 tbsp Best Choice Sour Cream

Enjoy a new take on chicken fajitas! Our Chicken Fajita Stuffed Peppers recipe is a delicious, cheesy, and fresh way to start the new year. Grab all the ingredients at your local grocery store today!



Preheat the oven to 450°F.

In a large bowl, combine the chicken, chili powder, cumin, 1/2 tsp salt, and 1/2 tsp pepper and toss thoroughly to coat.

Heat 1 tbsp of oil in a large cast-iron skillet over medium-high heat until it just begins to shimmer.

Add the coated chicken to the skillet and cook until it starts to brown in spots, about 2 minutes.

Add the onions to the skillet and cook, stirring often, until tender, about 3 minutes.

Transfer the chicken and onion mixture to another large bowl and wipe out the skillet.

Add the cooked rice, 1/2 cup of cheese, half the lime juice, 3/4 tsp salt, and 1/2 tsp pepper to the chicken and mix well.

Once well combined, divide the filling among the halved peppers.

Add the remaining tbsp of oil to the skillet, arrange the peppers filling side up and turn the heat on high.

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 of cheese over the peppers and bake until melted, about 3 minutes more.

Drizzle the remaining lime juice over the peppers and serve with the sour cream.


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