If you’re looking for a delicious and healthy meal, this is the recipe to try!! These peppers are stuffed with so much flavor and healthy ingredients you won’t be disappointed. They are very easy to prepare and they’re 21 Day Fix Approved!!
First step is too cook 1 lb of chicken, I prefer to use chicken tenderloins because they cook quicker, in a little extra virgin olive oil with homemade fajita seasoning (recipe at the bottom of the page).
While the chicken is cooking bring a big pot of water to boil and prep your peppers by cutting them in half and removing the seeds. Once the water is boiling, drop the peppers in the water for about 3 minutes.
Once the chicken is cooked through remove it from the pan and dice it up and add a chopped onion and garlic to a pan and sauté them until tender and translucent. Drain and rinse the black beans and add them to the pan. Add frozen corn, cooked brown rice and can of Rotel (don’t drain) to the pan. Dice up the chicken and return it to the pan. Finely mince some fresh cilantro and add the juice of half a lime. Season with salt and pepper and a little more fajita seasoning to taste.
Place the halved peppers in a shallow baking pan and add 1/2 cup of the chicken fajita mixture to each pepper. Add a small amount of water to the pan and cover with foil and bake at 375 for 20 minutes. Remove from oven, uncover and sprinkle a small amount of cheese onto each stuffed pepper and return to oven for 3-5 minutes or until the cheese is melted.
Chicken Fajita Stuffed Peppers
1 lb of chicken tenderloins
4-6 bell peppers of any color
2 cups of cooked brown rice (1 cup dried)
1 can black beans
1 can Rotel
1 cup of frozen corn
1/2 cup of shredded cheese, divided to each pepper
2 tsp chili poweder
1 1/2 tsp paprika
1 1/2 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
dash of cayenne pepper to taste
21 Day Fix Containers:
1 serving= 2 stuffed peppers
1 Red, 2 green, 2 yellow, 1/2 blue