Chicken Fajita Stuffed Peppers

“I love fajitas so when I came across this recipe I had to try it and it has become one that will definitely be in my rotation from now on. It is really delicious and filling. So pretty, also, which makes you proud to bring it to the table. I hope you will give it a try. I think you will love it!”
– Carolyn

Prep time 30 minutes
Cook time 35 minutes
Calories 250 per pepper half (as there will be filling left over)
Servings 4-8 (depending on if you eat one or two pepper halves)

Ingredients

4 large Bell Peppers, halved lengthwise, ribs and seeds removed
2 Tablespoons Olive oil, divided
1 large Red Onion, peeled and finely chopped
1 Jalapeno Pepper, halved, seeded and finely chopped
3 cups shredded cooked Chicken
1 can Corn
1 can Black Beans, drained and rinsed
1 cup Salsa
1/2 cup chopped Cilantro leaves and stems (save some for garnishing)
1 cup of shredded sharp Cheddar Cheese
3/4 cup crumbled Queso Fresco cheese, divided
Greek yogurt and lime wedges for serving

Method

Set oven at 425 degrees with rack in center position.
Line a rimmed baking sheet with foil.
Lay rinsed and towel paper dried peppers cut side up and drizzle with 1 tablespoon of olive oil and season with salt and pepper. Turn peppers cut side down and roast for 15 minutes.
Remove peppers from oven and set aside.
In large skillet, over medium heat add 1 Tablespoon olive oil, chopped onions, jalapeno, 1/8 teaspoon each of salt and pepper and cook until softened, 4-5 minutes. Remove from heat.
Off the heat, to the onions and peppers, add chicken, black beans, salsa and cilantro. Stir gently.
Then stir in the cheddar cheese and 1/2 cup Queso Fresco. Stir again gently.
Fill the cooled peppers halves as full as you possibly can. You will have some filling left over.
Cover the stuffed peppers with foil and bake another 20-22 minutes to heat and cheese to melt.
Remove from oven. Garnish with 1/4 cup of crumbled Queso Fresco cheese and a bit of reserved cilantro.
As you serve this dish, a squeeze of lime juice, a dollop of Greek yogurt and a spoonful of salsa on top takes it to another level.

Tips

This recipe goes together pretty quickly. Most of the work is in the cutting of the peppers and the chopping prep of the onions, jalapeno, cilantro and the shredding and crumbling of the cheese.
I have found my Kitchen Aid mixer does an excellent job of shredding a rotisserie chicken quickly.
Do all this prep ahead of time to make it go quicker at dinner time.
Also, these heat up as leftovers beautifully. Leftover filling is delicious in a lettuce leaf.

If you try this recipe, let me know what you think by sending me an email. I would love to hear from you!