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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.
For 4 servings
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.
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.
This tex_mex recipe takes 55 minutes to prepare and yields 4 servings. At 496.59 calories per serving with 48.48g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
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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.
Replace the chicken with 1 can (15 oz) of black beans (rinsed and drained) and 1 cup of corn kernels. Add them after cooking the onions and spices.
Add 1 finely chopped jalapeño along with the onion, and/or add 1/4 to 1/2 teaspoon of cayenne pepper with the other spices.
Substitute the chicken with 1 lb of ground beef, ground turkey, or thinly sliced steak.
Mix in 1 cup of cooked rice or quinoa into the chicken filling to make it more hearty.
Chicken breast is a fantastic source of lean protein, which is essential for building and repairing muscle tissue, supporting immune function, and promoting a feeling of fullness.
Bell peppers, especially red and yellow ones, are packed with Vitamin C, a powerful antioxidant that boosts the immune system and supports skin health.
By using bell peppers as a vessel instead of tortillas, this dish significantly reduces the carbohydrate count, making it a great option for low-carb, keto, and gluten-free diets.
The bell peppers and onions provide a good amount of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and contributes to overall gut health.
Each serving (two pepper halves) contains approximately 380-450 calories, depending on the size of the peppers and the amount of cheese used.
Yes, this is a relatively healthy meal. It's low in carbohydrates, high in protein from the chicken, and packed with vitamins from the bell peppers. It's a great way to enjoy fajita flavors in a nutrient-dense format.
Absolutely. You can prepare the entire dish, assemble the peppers, and store them covered in the refrigerator for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if cooking from cold.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in an oven at 350°F (175°C) for 10-15 minutes until warmed through.
Yes, a Mexican cheese blend, cheddar, or pepper jack would all be delicious substitutes for Monterey Jack.
If your peppers are too firm, it's likely they needed a longer baking time. The pre-baking step is crucial. Next time, you can extend the covered baking time by 5-10 minutes before uncovering to melt the cheese.
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