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Fajita Stuffed Peppers

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Fajita Stuffed Peppers

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Main Course, Side Dish

Ingredients
  

Chicken

  • 1 Lbs Chicken Tenderloins diced
  • 2 Tbsp Olive Oil
  • 2 Tbsp Lime Juice
  • 1 Pack of Fajita Seasoning

Peppers

  • 6 Large Bell Peppers solid base to stand
  • 1 Tbsp Olive Oil
  • Pinch of Sea Salt

Filling

  • Oz Black Beans canned
  • 2 Cups Cauliflower Rice cooked + seasoned
  • 1 Cup Mexican Cheese Blend
  • 4 Cloves Garlic minced
  • 1 Tbsp Cilantro fresh + chopped
  • 1 Tbsp Olive Oil

Instructions
 

  • Whisk together fajita seasoning, olive oil, and lime juice in a large mixing bowl. Add in diced chicken and toss in sauce evenly. Sit aside to marinate for at least 20 minutes.
  • Preheat oven to 400℉.
  • Cut the tops off the peppers and remove both the seeds and white flesh. Brush the insides of the peppers with olive oil and season lightly with sea salt.
  • Roast peppers for 20 minutes or until they begin to brown and soften.
  • While the peppers are roasting, lets prepare the filling. In a large skillet over medium-high heat, add 1 tbsp of olive oil. Add in chopped onion and cook for roughly 5 minutes stirring occasionally.
  • Stir in garlic for 2-3 minutes then add in chicken and reduce heat to medium.
  • Cook chicken for 5-7 minutes. Once cooked though, stir in cooked cauliflower and cilantro.
  • After 2-3 minutes, add in black beans and stir occasionally for 3-4 minutes.
  • Peppers should be done roasting now and remove filling from heat.
  • Evenly distribute filling into peppers and top peppers with Mexican cheese.
  • Place back into the oven for 10-15 minutes until cheese melts.
  • Remove from oven, let cool, and enjoy!!
Keyword Chicken, Fajita, Peppers

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