Recipe: Yummy Chicken Fajita Stuffed Peppers

Chicken Fajita Stuffed Peppers. Stuffed pepper recipes usually feature bell peppers and are basically a casserole in a pepper. This can be good, but I find those to be a bit on the heavy side. These Chicken Fajita Stuffed Peppers are much lighter, but big on fajita flavor.

Chicken Fajita Stuffed Peppers are full of flavor with green bell peppers stuffed with fajita seasoned chicken, rice, sliced red and yellow peppers, onions and shredded Mexican cheese! These Stuffed Chicken Fajita Peppers are a great dinner idea when you are craving Mexican flavors but want something a little different. You can also pre-cook the peppers in the oven, stovetop or microwave before stuffing them. You can have Chicken Fajita Stuffed Peppers using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken Fajita Stuffed Peppers

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

What to serve with 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.

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..

There's no need to fuss with wraps with these. Stem poblano peppers, halve lengthwise, seed, and remove ribs. Wash hands and cutting board after prepping. Place peppers on prepared baking sheet. Heat the canola oil (for the veggies) in a pan over high heat.