Chicken Fajita Stuffed Peppers
Prep Time: 10 minutes
Total Time: 45 minutes
Servings: 4
Total Time: 45 minutes
Servings: 4
Ingredients:
For the Chicken and Marinade
1/4 cup Olive oil
2 tbsp Lime juice
1 tsp Cumin
1/2 tsp Chili powder
1/2 tsp Dried oregano
1/2 tsp Sea salt
1/4 tsp Black pepper
1 lb Chicken breast
for the Bell Peppers
4 large Bell peppers (red, green or yellow)
2 tbsp Olive oil
1/4 tsp Sea salt
For the Fajita Filling
2 tbsp Olive oil
1 1/2 cup Green bell peppers (sliced 2" long pieces)
1 1/2 cup Onion (sliced)
1/4 tsp Sea salt
1/8 tsp Black pepper
4 cloves Garlic (minced)
Diced avocado, chopped cilantro and lime wedges for garnish
For the Chicken and Marinade
1/4 cup Olive oil
2 tbsp Lime juice
1 tsp Cumin
1/2 tsp Chili powder
1/2 tsp Dried oregano
1/2 tsp Sea salt
1/4 tsp Black pepper
1 lb Chicken breast
for the Bell Peppers
4 large Bell peppers (red, green or yellow)
2 tbsp Olive oil
1/4 tsp Sea salt
For the Fajita Filling
2 tbsp Olive oil
1 1/2 cup Green bell peppers (sliced 2" long pieces)
1 1/2 cup Onion (sliced)
1/4 tsp Sea salt
1/8 tsp Black pepper
4 cloves Garlic (minced)
Diced avocado, chopped cilantro and lime wedges for garnish
Directions:
For the Chicken and Marinade
In a medium bowl, whisk together the marinade ingredients.
Add chicken and submerge, then cover and refrigerate for 20 minutes, or up to 3 hours.
For the Bell Peppers
Meanwhile, preheat the oven to 350, then line a rectangle casserole dish with foil or parchment paper.
Cut the tops off the bell peppers and scoop out the seeds.
Place the peppers standing up in the casserole dish.
Brush the insides of the peppers with olive oil, then season very lightly with sea salt.
Roast peppers in the oven for 20 minutes, until soft.
For the Fajita Filling
While peppers are cooking and chicken is marinating, heat 1 tablespoon oil in a large fry pan over medium-high heat.
Add bell peppers and onions then season with sea salt and black pepper then saute until soft and browned, 7 to 10 minutes.
Add garlic and saute for 1minute, until fragrant, then transfer to a bowl, cover and set aside.
Heat another tablespoon oil in the same pan over medium-high heat.
Shake off the excess marinade from the chicken and add the chicken to the pan.
Cook until browned on the bottom and opaque on the edges, about 7 to 10 minutes.
Flip and repeat on the other side, until cooked through.
For the Assembly
Let the chicken rest for 5 minutes, then slice and mix with the veggies.
Spoon the fajita evenly inside the peppers.
Serve with optional garnishes, if desired. Enjoy!
For the Chicken and Marinade
In a medium bowl, whisk together the marinade ingredients.
Add chicken and submerge, then cover and refrigerate for 20 minutes, or up to 3 hours.
For the Bell Peppers
Meanwhile, preheat the oven to 350, then line a rectangle casserole dish with foil or parchment paper.
Cut the tops off the bell peppers and scoop out the seeds.
Place the peppers standing up in the casserole dish.
Brush the insides of the peppers with olive oil, then season very lightly with sea salt.
Roast peppers in the oven for 20 minutes, until soft.
For the Fajita Filling
While peppers are cooking and chicken is marinating, heat 1 tablespoon oil in a large fry pan over medium-high heat.
Add bell peppers and onions then season with sea salt and black pepper then saute until soft and browned, 7 to 10 minutes.
Add garlic and saute for 1minute, until fragrant, then transfer to a bowl, cover and set aside.
Heat another tablespoon oil in the same pan over medium-high heat.
Shake off the excess marinade from the chicken and add the chicken to the pan.
Cook until browned on the bottom and opaque on the edges, about 7 to 10 minutes.
Flip and repeat on the other side, until cooked through.
For the Assembly
Let the chicken rest for 5 minutes, then slice and mix with the veggies.
Spoon the fajita evenly inside the peppers.
Serve with optional garnishes, if desired. Enjoy!
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