CHICKEN PEPPER FAJITAS
"This spicy entree is fun to serve sizzling at the table, just like they do in restaurants," relates Lucinda Price. The Tracy, California cook fills her light fajitas with green and red peppers, onions and chicken that's quickly marinated for a flavor boost.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. In a large skillet coated with cooking spray, saute onion and peppers until crisp-tender; remove and set aside. Add chicken and reserved marinade to skillet; cook for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Serve on tortillas.
Nutrition Facts : Calories 199 calories, Fat 2g fat (0 saturated fat), Cholesterol 44mg cholesterol, Sodium 96mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
FAJITA-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: canola oil, red bell pepper, green bell pepper, yellow bell pepper, onion, kosher salt, fresh ground black pepper, cream cheese, shredded cheddar cheese, pepper jack cheese, boneless, skinless chicken breasts, salt, chili powder, cumin, garlic powder, canola oil, salsa, sour cream, guacamole
Provided by Tasty
Categories Dinner
Yield 3 servings
Number Of Ingredients 19
Steps:
- Heat the canola oil (for the veggies) in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized.
- Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.
- In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
- On a cutting board, slice a pocket in the chicken horizontally.
- Fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.
- Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
- Serve with salsa, sour cream, and guacamole!
- Enjoy!
Nutrition Facts : Calories 853 calories, Carbohydrate 24 grams, Fat 56 grams, Fiber 4 grams, Protein 63 grams, Sugar 10 grams
CHICKEN FAJITA STUFFED PEPPERS
A delicious new way to make stuffed peppers! They taste like chicken fajitas and are packed with goodness.
Provided by Jaclyn
Categories Main Course
Time 1h10m
Number Of Ingredients 18
Steps:
- Prepare brown rice according to directions listed on package. Halfway through brown rice cooking, preheat oven to 375 degrees and begin making filling and boiling peppers.
- Bring a large pot of water to a boil. Cut peppers in half through length (top to bottom), seed and devein peppers, then boil 4 - 5 minutes (fully immersing them in the water), just until tender. Drain well and align in baking pans, set aside.
- Heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and saute until golden about 5 minutes, then add garlic and saute 30 seconds longer, transfer onion mixture to a plate.
- Add remaining 1 Tbsp oil skillet, and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika and season with salt and pepper.
- Cook, stirring occasionally, until cooked through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin cumin, cilantro, lime juice and season with salt and pepper to taste. Cook just until heated through.
- Add a heaping 1/2 cup of the mixture to each pepper half (and slightly press as filling to fit). Pour enough water into bottom of baking dishes to reach 1/8-inch in height (careful not to pour it in peppers).
- Cover baking dishes with foil and bake 30 - 35 minutes, until peppers are soft. Remove from oven, sprinkle tops evenly with cheese then return to oven to bake until cheese has melted, about 3 minutes longer.
- Serve warm topped with more cilantro, sour cream and hot sauce if desired.
Nutrition Facts : Calories 259 kcal, Carbohydrate 22 g, Protein 13 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 147 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
FAJITA CHICKEN-STUFFED PEPPER APPETIZER
Fajita chicken-stuffed peppers. I am personally not a fan of beef-stuffed peppers so after some experimentation I came up with this! Serve with your favorite crispy/soft tortillas, salsa, sour cream, and all the fixings!
Provided by v-brochu
Categories Main Dishes Stuffed Stuffed Bell Pepper Recipes
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix water, egg, and fajita seasoning in a bowl until well blended; set aside.
- Cut tops off of peppers and remove the seeds. Set each pepper in the cup of a nonstick muffin tin.
- Mix chicken, rice, and red onion into the water mixture. Stuff peppers evenly.
- Bake in the preheated oven for 20 minutes. Top with Mexican cheese and green onions and continue to bake until rice is tender and cheese has melted, about 20 minutes more.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 24.2 g, Cholesterol 70.3 mg, Fat 10.3 g, Fiber 1.6 g, Protein 18.7 g, SaturatedFat 6.5 g, Sodium 437.3 mg, Sugar 0.5 g
HEALTHY FAJITA-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: red bell pepper, yellow bell pepper, green bell pepper, white onion, chicken breasts, oil, salt, black pepper, paprika, garlic powder, chili powder, cumin
Provided by Joey Firoben
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- In a small bowl, mix together all of the fajita seasoning ingredients and set aside.
- Heat 1 tablespoon of the oil in a large, ovenproof skillet. Toss in the bell peppers and onions and sprinkle on 2 teaspoons of the fajita seasoning. Sauté until the veggies have softened, about 6 minutes.
- Using a sharp knife, slice into the side of a chicken breast to form a large pocket, being careful not to cut all the way through.
- Spoon in some of the fajita pepper mixture so that the breast is comfortably stuffed.
- Season the chicken on both sides with fajita seasoning.
- Heat the remaining oil in the skillet and brown the chicken, about 4-5 minutes per side.
- Transfer the skillet to the oven and bake for 10-15 minutes, until the meat is cooked through.
- Let the chicken rest for 5 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 437 calories, Carbohydrate 15 grams, Fat 19 grams, Fiber 3 grams, Protein 48 grams, Sugar 7 grams
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