Chicken Fajita-Stuffed Bell Peppers

These stuffed peppers are so flavorful and combine the classic flavors of chicken fajitas with the subtle sweetness of red and yellow bell peppers.

MAKES: 2 servings
SERVING SIZE: 4 halves
PREP TIME: 15 minutes
COOK TIME: 45 minutes

INGREDIENTS

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 lb (454g) boneless, skinless chicken breast, diced into bite-size pieces
• 1 tbsp chicken bouillon granules
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tbsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• 1 tsp black pepper
• 2 large red bell peppers, cut in half lengthwise, seeds and membranes removed
• 2 large yellow bell peppers, cut in half lengthwise, seeds and membranes removed
• ¾ cup shredded reduced-fat cheddar cheese
• 4-5 tbsp finely chopped fresh cilantro (coriander)
  
  

METHOD

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. 

2. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the onion and saute for 2 to 3 minutes.

3. Add the diced chicken breast, bouillon, chili powder, cumin, garlic powder, paprika, salt, and pepper. Stir to combine, reduce the heat to low, cover, and allow to cook about 15 to 20 minutes or until cooked thoroughly.

4. Place the bell pepper halves on the prepared baking sheet. Fill each pepper half with the chicken mixture, then top each half with 1½ tablespoons of the shredded cheese. Bake for 20 minutes or until the cheese is lightly browned. Serve fresh out of the oven, topped with a sprinkling of cilantro.

5. Store any leftovers in an airtight container in the fridge for up to 4 days.