Chicken Fajita Stuffed Peppers

I am now taking writing prompt suggestions! Seriously, ask me questions, tell me things you want to read about, ANYTHING! I do want to start posting recipes again for sure. But I just love writing about life and people and Jesus and things even more than I like sharing recipes with you. 31 People(s) was absolutely my favorite writing I’ve ever done. Give me ideas!

In the mean time, I’m dipping into recipes I never posted. I made a batch of these for my work lunches one week and I loved them EVERY SINGLE DAY. I admit that sometimes I don’t love my prepped lunches every day that I planned them for, but this was not one of those weeks. They were healthy and filling and low carb and pretty and delicious! For lunches I ate them with grape tomatoes, strawberries, and topped them with a little avocado and some fiesta sour cream (fat free sour cream or greek yogurt mixed with a taco seasoning packet).

Chicken Fajita Stuffed Peppers

  • Servings: 4
  • Time: 30 minutes
  • Difficulty: easy
  • Print

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CALORIES:  384 for 2 pepper halves, 192 for 1 (via MyFitnessPal)

INGREDIENTS:

  • 4 bell peppers
  • 2 cups diced cooked chicken (I used half a bag of the Kroger pre-cooked frozen diced chicken breast)
  • 1 medium onion, chopped (could also use frozen)
  • 1 can black beans, rinsed
  • 1 cup frozen corn
  • 2 cups kale leaves
  • 2 tbsp taco seasoning
  • 2 tbsp lime juice
  • 1 cup reduced fat fiesta cheese

DIRECTIONS:

Preheat oven to 350. Carefully cute peppers in half length wise. Scoop out the seeds and white ribbed parts. You don’t have to keep the stem in tact, but it makes for pretty presentation! Rinse the pepper halves out and line then up in a 9X13 casserole dish.

Spray a skillet with olive oil cooking spray. Saute sliced onions and diced chicken until chicken is cooked or warmed through. Timing will depend on what kind of chicken you are using. Add frozen corn. Sprinkle chicken with taco seasoning and lime juice. Add black beans and kale and stir until combined and warmed a little.

Fill each pepper with as much topping as you can, packing it in to get the most. Very carefully pour warm water into the casserole dish so it covers the bottom half of the pepper halves. This helps the peppers get soft while they cook. You can also blanch them before to help with softness, but this method is way easier to me. Bake for 30 minutes. Top with cheese and turn the broiler to high. Watch closely, but let the cheese melt and the tops get a tiny bit charred.

Serve with other veggies, rice, or fruit. Top with sour cream, avocado, salsa, or whatever you like!

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