Take a step outside the box and create a new menu option you can make right in your own kitchen. Try a new spin on an old favorite by taking your fajitas beyond the normal flour tortilla and serving your chicken fajitas as stuffed peppers. You’ll not only amp up the flavor with this option; you’ll also add to the nutrition content of your meal. It’s a quick switch when you simply take the peppers out of the fajita mix and use them as the serving “dish” instead!
- 1 tablespoon of your favorite fajita seasoning mix
- 1 limed, zested and juiced
- 1 teaspoon olive oil
- 1 lb. boneless chicken breasts sliced into strips
- 1 large onion, sliced (yellow or sweet is best)
- 4 bell peppers or red chili peppers*
- 1/2 cup corn, fresh
- 16 cherry tomatoes, sliced (grape work well too)
- 2 tablespoons cilantro, julienned
- 2 cups of brown rice, cooked
This Chicken Fajita Stuffed Peppers recipe makes 4 servings!
*Roasted Peppers: To prepare your own peppers, preheat your oven’s broiler and then coat each pepper with 2 teaspoons of olive oil, using a pastry brush or your fingers. Arrange the peppers on a baking sheet and place the baking sheet on the highest rack in your oven. Allow the peppers to darken in the oven and remove the peppers once dark splotches begin to appear on the peppers. Turn the peppers over and follow the same process for the other side. Alternatively, you can use jarred red peppers.
1In a bowl, mix the fajita seasoning, lime juice and zest, and oil together. Add the meat to the bowl and mix until each piece is covered. Cover the bowl and refrigerate the meat for 1 hour or overnight.
2Preheat a cast iron or nonstick skillet over medium-high heat. Add the sliced onions to the pan and sauté for 10 minutes or until light golden brown. Remove the onions from the pan and set aside. Add the chicken to the pan and sauté until cooked through, approximately 8 minutes. Add the additional ingredients – onions, corn and tomatoes – to the pan and cook one minute more. Remove the mixture from the heat.
3Prepare a serving plate by placing one pepper on a dinner plate. Fill the pepper with one cup of chicken and vegetables. Top the pepper with the julienned cilantro and your favorite fajita toppings.
Additional Serving Suggestions
– If you are craving more of a crunch or just prefer raw vegetables, skip roasting the bell peppers, and serve your fajitas in raw bell pepper halves.
– For a smokier flavor, try cooking the chicken directly on the grill or use a cast-iron skillet or grill pan.
– Top your fajitas with your favorite guacamole or a guacamole-ranch mixture for even more flavor.
– If you want to cut back on carbs or grains, ditch the brown rice
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