Chicken Fajita Stuffed Peppers Recipes

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CHICKEN PEPPER FAJITAS



Chicken Pepper Fajitas image

"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

2/3 cup lime juice
1 tablespoon salt-free seasoning blend
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon pepper
1/2 teaspoon garlic powder
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1 large onion, halved and thinly sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
6 flour tortillas (8 inches), warmed

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



Fajita-Stuffed Chicken Recipe by Tasty image

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

2 tablespoons canola oil, for veggies
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 onion, diced
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
4 oz cream cheese
½ cup shredded cheddar cheese
½ cup pepper jack cheese, diced
3 boneless, skinless chicken breasts
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
3 tablespoons canola oil, for chicken
salsa, for serving
sour cream, for serving
guacamole, for serving

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



Chicken Fajita Stuffed Peppers image

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

3/4 cup dry brown rice ((2 cups cooked))
5 medium red (, yellow, orange or green bell peppers)
1 medium yellow onion (, chopped (1 1/2 cups))
2 cloves garlic (, minced)
2 Tbsp canola oil (, divided)
1 lb chicken (, diced into 3/4-inch pieces)
1 tsp chili powder
1 tsp ground cumin
1/4 tsp paprika
Salt and freshly ground black pepper
1 (10 oz) can tomatoes with green chiles
1 cup canned black beans (, drained and rinsed)
1 cup frozen corn
3 Tbsp fresh cilantro (, plus more for garnish)
1 Tbsp fresh lime juice
2/3 cup shredded monterey jack cheese
Sour cream
Mexican style hot sauce ((such as Tapatio or Cholula, optional))

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 Pepper Appetizer image

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

½ cup water
1 large egg
1 (1 ounce) package fajita seasoning mix
2 (16 ounce) packages mini sweet bell peppers
1 pound skinless, boneless chicken breasts, diced
1 cup uncooked white rice
1 small red onion, diced
2 cups shredded Mexican cheese blend
4 stalks green onions, chopped

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



Healthy Fajita-Stuffed Chicken Recipe by Tasty image

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

½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ green bell pepper, thinly sliced
½ white onion, thinly sliced
2 chicken breasts
2 tablespoons oil, divided
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
¼ teaspoon garlic powder
1 teaspoon chili powder
1 ½ teaspoons cumin

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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