Chicken Fajita Stuffed Peppers: Delicious and Beautiful

Healthy Stuffed Peppers Recipe

September 8, 2015   5 Comments

Sometimes you get lucky and the food you make is both healthy and beautiful.

This stuffed pepper dish uses chicken breast instead of sausage and a lot of color to induce reluctant people to eat it. When I say “people”, I mean two children who complain that their mother tries to feed them vegetables all the time.

I like this because it is portion controlled and super tasty. A dash of hot sauce, you could melt some cheese, slice some avocado for the top, toss in your lunch box – whatever you want!

This is off the charts good for you as well. It is high in niacin, viamin A, B6, and C. How can you lose?

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Chicken Fajita Stuffed Peppers Recipe

Makes 14 pepper halves

1 tablespoon vegetable oil or olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound chicken breast, cut into ¾ inch pieces
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon paprika
2 cups cooked brown or white rice
1-15.5 ounce can diced tomatoes with green chiles (with juice)
1-15.5 ounce can black beans, rinsed
2 cups frozen corn
7 bell peppers of different colors

Preheat oven to 375 degrees. Heat vegetable oil in a large sauté pan and cook onion and garlic until onions are softened. Add chicken, chili powder, cumin, and paprika, and sauté until chicken is cooked through about 5 minutes. Take pan off the heat and mix in rice, tomatoes with juice, black beans, and frozen corn.

Slice bell peppers in half and core them. Stand them in a 13x9 casserole dish and fill with chicken mixture. Add ¼ inch of water to the casserole and cover. Bake for 45 minutes or until peppers are softened.

One half pepper is 235 calories, 2.9 g fat, 0.0 g saturated fat, 36.9 g carbohydrates, 4.5 g sugar, 15.6 g protein, 4.2 g fiber, 214 mg sodium, 6 Points+

Points values are calculated by Snack Girl and are provided for information only.
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5 Comments:

I made a variation of this using the leftover pot roast I had made. A little mushroom, some onion and a few slices of lite provolone, and I have Philly Cheesesteak Peppers. There is literally nothing you cannot stuff a pepper with: breakfast peppers, Asian peppers, Indian Peppers, Mexican, Spanish, Italian... pick a country and go! ^_^

on September 8, 2015

This looks great, will be eating this soon.

on September 8, 2015

Always find my peppers take a very long time to soften. Do you cook them prior to baking? I have tried a lot of ways in the past but never really satisfied.

on September 9, 2015

@Karen - they do take forever and you can boil them before baking. I tend to stay away from that step because I am lazy. Good point!

on September 9, 2015

Your peppers look amazing! Love the color! I absolutely eat by color even at breakfast. Ok, I've prepared stuffed peppers for decades [I'M 67] beginning with traditional beef-rice but evolving to a healthier meatless version which we all prefer here for the simple reason that we feel better afterwards, not heavy, logy or sluggish. I use mushrooms, oyster mushrooms when available to replace meat, brown rice, egg, parm, garlic, onion, celery parsley and varied beans or lentils. After stuffing I surround them half-way with crushed tomatoes and bake covered til peppers are done [about 45mins]. The resulting pepper-y tomato sauce is so fantastic over mezze rigatonis with more parm. So I guess mine are more italian than mexican :) I've always served my st. peppers with pasta because of the sauce. My old-school method of stuffing the whole pepper with a stem-hat is still my best way. That method uses a large wide pot to have peppers wedged in upright, sauce added up to top of pepper and simmering for an hour or so. This is a great Fall dinner with native peppers and easy to freeze single servings for lazy nights. Always make extras! I have to try your mexicali version someday. Thanks Lisa!

on September 9, 2015


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