Monday, October 01, 2012

Chicken Fajita Stuffed Bell Peppers

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Stuffed bell peppers are always a favorite in our house. The smell and taste always brings me back to childhood memories of my Granny making them. This to me is just simply good comfort food filled with lots of wonderful memories in every bite. 
With that said I couldn't make up my mind the other day whether to make stuffed bell peppers or something with a Mexican flair since I have a slightly HUGE Mexican addiction.. Yes I said it, I am so thankful it's out in the open off to MAA I go.. Yes, that stands for Mexican Addiction Anonymous I am sure there are more out there just like me.. I do believe the first part of a addiction is admitting to it, so I am 1 step closer to recovery or not!So I decided to combine a few of my favorite flavors and walla! We have 2 of my favorite things in one! 
Ok here's the last little secret you could totally pre prep these the night before and just finish with baking them in the oven and topping with cheese! Easy Cheesy Lemon Squeezy as my kids would say or is the Peezy? Oh well these have cheese so cheese it is!  


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Wash the bell peppers and cut the stems out of the top around the edge of the pepper. I cut the remaining bell pepper off the stem, chop it and set it aside. Waste not, want not.
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Ok the one last little problem I ran into this time is my bottoms where crooked. So just shave a little off and try not to leave a hole but it you do just shove the part you just cut off back into the hole to fill it. At this point it should be fairly level.
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In a large saute pan heat olive oil over medium-high heat until hot. Add onion and saute until caramelized. Add chicken, garlic and the little bits of bell pepper from around the stem. Stir well.
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Add chili powder, cumin, garlic powder, smoked paprika, sea salt, pepper, hot sauce, canned tomatoes, rice and water. Stir well. Bring to a simmer, reduce heat to low and cover for about 20 minutes or until rice is tender.
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Meanwhile mix all ingredients for the pepper rub. 
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Brush peppers all over.
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Yes insides too!
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When rice is tender add olives, black beans and 1 cup shredded cheese. Stir well.
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Remove from heat and fill peppers.
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Bake in a 400 degree oven for 40 minutes until peppers are tender.
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Top with cheese and cook until cheese is melted and bubbly another 5-10 minutes.
Serve with any of your favorite condiments: greek yogurt or sour cream, avocado, salsa and Pico De Gallo.

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Chicken Fajita Stuffed Bell Peppers

Recipe by Serena Bakes Simply From Scratch
Chicken-Fajita-Stuffed-Bell-Peppers.jpg
Prep time: PT15M
Cook time: PT1H10M
Total time: PT1H25M
Yield: 5 servings
Ingredients
  • 5-6 whole Medium-Large Bell Pepper, Assorted Colors
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 whole Onion, Cut In Fourths And Sliced
  • 2 whole Chicken Breast, Chopped Fine
  • 3 cloves Garlic, Minced
  • 1 tablespoon Chili Powder
  • 1/2 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon  Smoked Paprika
  • 1/4 teaspoon Sea Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1 tablespoon Hot Sauce
  • 28 ounces Canned Diced Tomatoes
  • 2/3 cup Rice
  • 1 cup Water
  • 3.8 ounces Canned Sliced Black Olives, Drained
  • 15 ounces Canned Black Beans
  • 2 1/2 cups Shredded Cheese
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 pinches Sea Salt
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
Cooking Directions
  1. Cut around edge of bell pepper to remove the stem. Chop any excess bell pepper off of the stem, dice and set aside.
  2. In a large saute pan heat olive oil over medium-high heat until hot. Add onion and saute until caramelized. Add chicken, garlic and the little bits of bell pepper from around the stem. Stir well.
  3. Add chili powder, cumin, garlic powder, smoked paprika, sea salt, pepper, hot sauce, canned tomatoes, rice and water. Stir well. Bring to a simmer, reduce heat to low and cover for about 20 minutes or until rice is tender.
  4. Meanwhile mix all ingredients for the pepper rub.
  5. Brush peppers all over with rub inside and out.
  6. When rice is tender add olives, black beans and 1 cup shredded cheese.
  7. Remove from heat and fill peppers.
  8. Bake in a 400 degree oven for 40-50 minutes until peppers are tender.
  9. Divide remaining cheese between the tops of peppers and cook until cheese is melted and bubbly another 5-10 minutes.
  10. Serve with your favorite condiments: greek yogurt or sour cream, avocado, salsa and Pico De Gallo.

10 comments:

  1. Hi, BW and join here.
    www.my-mintroom.blogspot.com

    ReplyDelete
  2. Delicious, colorful, love this dish, one of my friend used to make stuffed rice or orzo in bell peppers, this post brings backs that memory.

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  3. I always put too much meat on my tortilla, but I like this because it has rice & beans in 1 big vegetable. Wow, nice twist on the fajita dish.

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  4. Love this twist! I love how you can make these the night before, too!

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  5. Serena these look fantastic! Seriously, I love the glaze/rub mix on the outside, you know I'm a sucker for spices.

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  6. It looks too pretty to eat! LOL Definitely screams fall with those beautiful colors. :) Where have you been?? Haven't seen you around much :(
    Hope you're having a wonderful week!

    ReplyDelete
  7. I was literally choking with saliva! all looks so delicious that I can not control myself not to run into the kitchen to cook it! simply amazing

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  8. I just made this for my boyfriend and I. It was fantastic! When I make peppers, I never roast them long enough. I followed your recipe exactly and my peppers were so sweet! I served it with some homemade mango salsa and a bit of sour cream. Thank you for the recipe!

    ReplyDelete
  9. Hi Steph,
    These are mildly spicy. Feel free to leave out the hot sauce if you would like something without heat or add more hot sauce for something with a little kick! They are about as spicy as the fajitas from the Mexican Restaurants.
    Have a wonderful week!
    XOXO,
    Serena

    ReplyDelete

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