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Aromatic, protein-packed Chicken Fajita Stuffed Peppers with cilantro lime rice. Energy-giving and perfectly spiced!
All the sizzling flavor of chicken fajitas baked into tender, colorful bell peppers. This low-carb, cheesy, and satisfying meal is a weeknight dinner dream come true, ready in under an hour.
Serving size: 1 serving
Fluffy long-grain rice infused with zesty lime juice and fresh cilantro. This copycat of the famous Chipotle rice is the perfect side for any Mexican-inspired meal, from burritos to tacos.
Serving size: 1 serving
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Aromatic, protein-packed Chicken Fajita Stuffed Peppers with cilantro lime rice. Energy-giving and perfectly spiced!
This tex_mex dish is perfect for dinner. With 730.8199999999999 calories and 44.48g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 400°F (200°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a 9x13 inch baking dish. Brush with 1 tablespoon of olive oil and season lightly with salt and pepper. Bake for 10 minutes to soften them slightly.
While the peppers are pre-baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 3-4 minutes until it begins to soften.
Add the cubed chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. The internal temperature should reach 165°F (74°C).
Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute more until the spices are fragrant.
Remove the skillet from the heat. Stir in 1 cup of the shredded cheese until it's melted and well combined with the chicken mixture.
Remove the pre-baked peppers from the oven. Carefully spoon the chicken fajita filling evenly into each pepper half.
Sprinkle the remaining 1/2 cup of cheese over the top of the filled peppers. Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the cheese is bubbly and lightly golden. For extra browning, you can broil for 1-2 minutes at the end, watching closely.
Let the peppers rest for 5 minutes before serving. Garnish with fresh cilantro and serve with lime wedges on the side.
Rinse the rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swishing it with your hand, until the water runs clear. Drain well.
Toast the rice. Heat the olive oil in a medium saucepan over medium heat. Add the drained rice and stir constantly for 2-3 minutes until the grains are fragrant and the edges become translucent.
Add liquid and bring to a boil. Pour in the water (or broth), add the salt and the optional bay leaf. Stir once to combine, then increase the heat to high and bring the mixture to a rolling boil.
Simmer the rice. As soon as it boils, reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
Rest the rice. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.
Add flavorings and serve. Remove the lid and discard the bay leaf. Add the chopped cilantro, fresh lime juice, and lime zest. Use a fork to gently fluff the rice, separating the grains and evenly distributing the ingredients. Serve immediately.
