Recipe: Yummy Chicken Fajita Stuffed Peppers

Chicken Fajita Stuffed Peppers. But battered and fried isn't the only way to enjoy them. Poblanos work great in Chile Relleno Casserole, roasted in cream sauce, or in place of bell peppers in this Chicken Fajita Stuffed Poblano Pepper recipe! I like to serve these Stuffed Peppers with a side of re-fried beans mixed with salsa, sour cream and shredded cheese.

Variations and Tips For Fajita Chicken Stuffed Peppers Chicken fajita stuffed peppers are a fun way to serve fajitas. The fajita fillings are stuffed into roasted bell peppers! They are easy to make, self contained, and great for meal prep. You can cook Chicken Fajita Stuffed Peppers using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken Fajita Stuffed Peppers

1. It's 4 of large green bell peppers.
2. Prepare 2-1/2 c of riced cauliflower.
3. You need 8 oz of boneless chicken breast, pounded to 1/2" thickness.
4. Prepare 1/4 tsp of ground cumin.
5. Prepare 1/4 tsp of chili powder.
6. You need 1/4 tsp of garlic powder.
7. It's 1/4 tsp of salt.
8. You need 1/2 c of chopped onion.
9. It's 1/2 c of shredded reduced-fat Mexican-blend cheese.
10. Prepare 1/4 c of fat-free plain Greek-style yogurt.
11. It's 1/4 c of salsa.

There's no need to fuss with wraps with these. Here is a healthy entree that takes a little bit of extra time, but it's is well worth it in the end. These chicken stuffed peppers are filled with so much goodness, and they are basically a full meal in one because you get three veggies (corn, onion and peppers), a whole grain (brown rice), two proteins (black beans and chicken) and a fruit (tomatoes). Combine the rub, lime zest and juice, and the oil.

Chicken Fajita Stuffed Peppers instructions

1. Preheat oven to 350°F..
2. Slice stem top of peppers and remove seeds. Place cut side up in deep baking dish, leaning against sides if needed. Bake until tender, 20-30 min..
3. Combine cumin, chili powder, garlic powder and salt. Set aside..
4. Spray large skillet with cooking spray and heat on med. Season chicken using half of the seasonings. Cook in skillet until cooked through, about 4 min. on each side. Transfer to cutting board and chop into small pieces..
5. Remove skillet from heat and wipe clean. Re-spray and bring to med. heat. Add cauliflower, onion and remaining seasoning. Cook and stir until almost tender. Add in chicken and finish cooking veggies..
6. Blot away excess moisture from peppers. Fill with chicken mixture. Sprinkle on cheese. Top with salsa and yogurt..

Trim the tops off the bell peppers and remove the seeds. Place the bell peppers into the cavity of a muffin tin (regular or jumbo depending on the size of your peppers). And place the muffin tin pan on a baking sheet. Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated.