Easiest Way to Cook Tasty Chicken Fajita Stuffed Peppers

Chicken Fajita Stuffed Peppers. Stuffed pepper recipes usually feature bell peppers and are basically a casserole in a pepper. This can be good, but I find those to be a bit on the heavy side. These Chicken Fajita Stuffed Peppers are much lighter, but big on fajita flavor.

What to serve with stuffed peppers? These chicken stuffed peppers are filled with so much goodness, and they are basically a full meal in one because you get three veggies (corn, onion and peppers), a whole grain (brown rice), two proteins (black beans and chicken) and a fruit (tomatoes). Chicken Fajita Stuffed Peppers are full of flavor with green bell peppers stuffed with fajita seasoned chicken, rice, sliced red and yellow peppers, onions and shredded Mexican cheese! You can have Chicken Fajita Stuffed Peppers using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken Fajita Stuffed Peppers

1. You need 4 of large green bell peppers.
2. You need 2-1/2 c of riced cauliflower.
3. It's 8 oz of boneless chicken breast, pounded to 1/2" thickness.
4. It's 1/4 tsp of ground cumin.
5. You need 1/4 tsp of chili powder.
6. It's 1/4 tsp of garlic powder.
7. It's 1/4 tsp of salt.
8. You need 1/2 c of chopped onion.
9. Prepare 1/2 c of shredded reduced-fat Mexican-blend cheese.
10. It's 1/4 c of fat-free plain Greek-style yogurt.
11. You need 1/4 c of salsa.

These Stuffed Chicken Fajita Peppers are a great dinner idea when you are craving Mexican flavors but want something a little different. Chicken fajita stuffed peppers are a fun way to serve fajitas. The fajita fillings are stuffed into roasted bell peppers! They are easy to make, self contained, and great for meal prep.

Chicken Fajita Stuffed Peppers step by step

1. Preheat oven to 350°F..
2. Slice stem top of peppers and remove seeds. Place cut side up in deep baking dish, leaning against sides if needed. Bake until tender, 20-30 min..
3. Combine cumin, chili powder, garlic powder and salt. Set aside..
4. Spray large skillet with cooking spray and heat on med. Season chicken using half of the seasonings. Cook in skillet until cooked through, about 4 min. on each side. Transfer to cutting board and chop into small pieces..
5. Remove skillet from heat and wipe clean. Re-spray and bring to med. heat. Add cauliflower, onion and remaining seasoning. Cook and stir until almost tender. Add in chicken and finish cooking veggies..
6. Blot away excess moisture from peppers. Fill with chicken mixture. Sprinkle on cheese. Top with salsa and yogurt..

There's no need to fuss with wraps with these. Trim the tops off the bell peppers and remove the seeds. Place the bell peppers into the cavity of a muffin tin (regular or jumbo depending on the size of your peppers). And place the muffin tin pan on a baking sheet. Heat the canola oil (for the veggies) in a pan over high heat.