CHICKEN FAJITA STUFFED POBLANO PEPPERS
Mild poblano peppers stuffed with chicken, peppers, corn, and onion for a quick and easy low-carb taco fix! Sprinkle a little queso fresco on top before you bake them up, and weeknight dinner is served.
Provided by Nick Evans
Categories Dinner Budget Make-ahead
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven: Preheat the oven to 350 ̊F.
- Season the chicken: Slice chicken into thin strips. In a bowl large enough to hold the chicken, combine chili powder, cumin, oregano, salt, garlic powder, and olive oil. Stir together well; add the chicken strips and toss to coat.
- Bake the peppers: Bake the peppers for about 30 minutes at 350 ̊F. The peppers are done when they are tender and shriveled around the edges. The cheese should be melted in the center of the pepper as well.
- Serve: Serve peppers fresh out of the oven with sour cream, salsa, and scallions. LEFTOVERS! Leftover peppers can be stored, covered in the fridge for 3-4 days and reheated either in a 350 ̊F oven until warmed through or in a microwave. Peppers can also be assembled 2-3 days in advance and baked right before serving.
HEALTHY CHICKEN FAJITA STUFFED PEPPERS
Get all the zesty flavors of sizzling fajitas in a healthy stuffed pepper that replaces the usual tortillas.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.
- Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onions and cook, stirring often, until tender, about 3 minutes more.
- Transfer the chicken and onion mixture to another large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.
- Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.
- Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, guacamole and pico de gallo if desired.
Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 100 milligrams, Sodium 950 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 27 grams, Sugar 9 grams
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
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