Healthy Stuffed Peppers with Chicken Fajita
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 450, total fat 21 G., saturated fats 6 G., proteins 27 G., carbohydrates 41 G., fiber 6 G., cholesterol 100 mg, sodium 950 mg, sugar 9 G.
Calories 450, total fat 21 G., saturated fats 6 G., proteins 27 G., carbohydrates 41 G., fiber 6 G., cholesterol 100 mg, sodium 950 mg, sugar 9 G.
These stuffed peppers are packed with the vibrant flavor of Mexican chicken fajita. The peppers themselves are used in place of tortillas. Use a variety of colors to create a vibrant, appealing Mexican look. The filling is made with finely chopped boneless chicken thighs, ensuring the peppers are perfectly juicy, while the traditional spices infuse them with a rich, spicy flavor. Serve the stuffed peppers drizzled with sour cream. If desired, top with guacamole and pico de gallo.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g skinless, boneless chicken thighs, cut into bite-sized pieces
- 2 tsp chili powder
- 1 tsp ground cumin
- 2 tbsp. l. rapeseed oil
- 1 large white onion, thinly sliced
- 2 tbsp. boiled brown rice
- 1 cup shredded Mexican cheese mix
- Juice of 1 large lime
- 4 medium bell peppers, halved and seeded (green, red, yellow and orange)
- A handful of coriander leaves with soft stems
- 2 tbsp sour cream
- 0.5 cup guacamole (optional)
- 0.5 cup pico de gallo (optional)
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Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- In a large bowl, combine the chicken, chili powder, cumin, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Stir to distribute evenly and coat the meat.
- In a large cast-iron skillet, heat 1 tablespoon canola oil over medium-high heat until smoking. Add the chicken and cook, undisturbed, until browned in spots, about 2 minutes. Add the onion and cook, stirring frequently, until tender, another 3 minutes.
- Transfer the chicken filling to another large bowl, rinse and dry the pan. Add the rice, 1/2 cup of cheese, half the lime juice, 3/4 teaspoon of salt, and a pinch of freshly ground black pepper to the chicken and stir. Divide the filling among the peppers.
- Pour the remaining oil into the skillet, add the peppers, and place over high heat. When the oil begins to shimmer, about 2 minutes, transfer the skillet to the oven and bake until the filling is heated through and the peppers are softened, about 20 minutes. Sprinkle with the remaining 1/2 cup of cheese and bake until melted, another 3 minutes.
- Drizzle the peppers with the remaining lime juice and sprinkle with cilantro leaves. Serve the stuffed peppers with sour cream, guacamole, and pico de gallo.
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