These chicken-stuffed peppers feature a delicious blend of savory ingredients that closely resemble the flavors of chicken fajitas.
The chicken and bean filling fits neatly into a nice, sweet pepper with a cheesy topping.
Packaged brown rice makes this dinner super easy, but leftover rice will work just as well!
Photo: Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
Lightly coat a 7-by-11-inch baking dish with cooking spray.
Slice 1/2 inch from tops of peppers; remove and discard stems.
Scoop out any ribs and seeds; chop the pepper tops and set aside.
Place the peppers cut-side-down in the prepared dish.
Bake until slightly tender, about 10 minutes.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat.
Transfer to a medium bowl.
Add the vegetables to the chicken mixture.
Add beans, rice, 1/2 cup cheese and half of the cilantro; stir to combine.
Flip the peppers cut-side up.
Divide the chicken mixture evenly among the peppers, mounding and pressing lightly to fill them.
Sprinkle with the remaining 1/2 cup cheese.
Sprinkle with the remaining cilantro; serve with lime wedges, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
