Is it just me, or does every recipe that has the word stuffed in it taste amazing?There’s just something about stuffing dessert with more dessert that makes for an even better treat! For example, Biscoff STUFFED White Chocolate Chip Cookies and Reese’s STUFFED Peanut Butter Cookies. I mean seriously? The same is true for non dessert food. One of my favorite meals is STUFFED manicotti, everybody loves cheese STUFFED crust, and I have STUFFED chicken breasts on my mental list of food to make soon. These Chicken Fajita STUFFED Peppers are no exception!
We had loads of green peppers at my house, so I knew it was time to try one of my stuffed pepper recipes! I prepared the peppers and the chicken fajita filling, and then I stuffed those peppers full. I baked them up, and ended my day by STUFFING my belly with STUFFED peppers;)
Oftentimes, the stuffing is the best part! I mean why do you think I made the Biscoff Stuffed White Chocolate Chip Cookies? It was just a way for me to eat more Biscoff!! And don’t get me wrong, I love noodles, but the best part of the stuffed manicotti is the cheese that’s inside:) This recipe makes plenty of chicken fajita stuffing! I honestly could have used the leftovers to stuff a whole other pan of peppers! Instead, we just saved the extra stuffing and ate it as is because it was delicious.
My heat tolerance is extremely low! I found these stuffed peppers to be on the spicy side. Not unbearable by any means, but enough for me to notice and comment. My family, however, did not agree with me. They didn’t think they were spicy at all. The spiciness likely came from the tomatoes and green chiles because I reduced the amount of every other spice in the recipe, and our chili powder is mild in flavor. So my suggestion is to start with less of all the spices and increase them to suit your spice tolerance. If you’re a baby like me, a little goes a long way, but some of you may load up on the spices AND add the optional Mexican style hot sauce.
I made quite a few little changes here and there in this recipe. Nothing super drastic though! We out in slightly more than 1 lb of chicken. It was probably more like 1.25 lbs. I also cut them real nice and small, so that I could stuff the peppers easier and more evenly. I used a little bit less of the chili powder and cumin because I didn’t want it to get too spicy. I used the full can of black beans because it seemed silly to save the remaining 1/2 cup or so. I added another 1/2 cup of corn so that I could finish off the bag in our freezer, plus I love corn:) I totally forgot about the lime juice, but we didn’t miss it. The recipe says to serve it with more cilantro, a dollop of sour cream, and Mexican style hot sauce. We topped ours with cilantro sour cream and SALSA!
Is it wrong that I think I could eat a bowl of salsa? no chips needed…just the bowl of salsa and a spoon…I haven’t done it because there’s a whole lot of sodium in salsa and my heart might get a little upset with me, but I totally could!
So start stuffing those peppers and get ready for a wonderful dinner:)
Chicken Fajita Stuffed Peppers
- 3/4 cup dry brown rice (2 cups cooked)
- 5 medium red, yellow, orange or green bell peppers
- 1 medium yellow onion, chopped (1 1/2 cups)
- 2 cloves garlic, minced
- 2 Tbsp canola oil, divided
- 1 lb chicken, diced into 3/4-inch pieces
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp paprika
- Salt and freshly ground black pepper
- 1 (10 oz) can tomatoes with green chiles
- 1 cup canned black beans, drained and rinsed (I used a full can)
- 1 cup frozen corn (I added an extra 1/2 cup)
- 3 Tbsp fresh cilantro, plus more for garnish
- 1 Tbsp fresh lime juice (I accidentally forgot this)
- 2/3 cup shredded monterey jack cheese
- Sour cream
- Mexican style hot sauce (such as Tapatio or Cholula, optional)
- Prepare brown rice according to directions listed on package. Halfway through brown rice cooking, preheat oven to 375 degrees and begin making filling and boiling peppers.
- Bring a large pot of water to a boil. Cut peppers in half through length (top to bottom), seed and devein peppers, then boil 4 – 5 minutes (fully immersing them in the water), just until tender. Drain well and align in baking pans, set aside.
- Heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and saute until golden about 5 minutes, then add garlic and saute 30 seconds longer, transfer onion mixture to a plate. Add remaining 1 Tbsp oil skillet, and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika and season with salt and pepper. Cook, stirring occasionally, until cooked through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin cumin, cilantro, lime juice and season with salt and pepper to taste. Cook just until heated through.
- Add a heaping 1/2 cup of the mixture to each pepper half (and slightly press as filling to fit). Pour enough water into bottom of baking dishes to reach 1/8-inch in height (careful not to pour it in peppers). Cover baking dishes with foil and bake 30 – 35 minutes, until peppers are soft. Remove from oven, sprinkle tops evenly with cheese then return to oven to bake until cheese has melted, about 3 minutes longer.
- Serve warm topped with more cilantro, sour cream and hot sauce if desired.