Chicken Fajita Stuffed Peppers

Chicken Fajita Stuffed Peppers

Ingredients

Instructions

1. 1

   Preheat the oven to 375°F. Wash and dry the bell peppers, slice off the tops, and remove the seeds and ribs. Set the tops aside.

2. 2

   Place the peppers upright in an oven-safe dish or Dutch oven. Season with salt, pepper, and a drizzle of olive oil. Pour 1/4 cup water into the bottom of the dish and bake for 10 minutes. Pour out any liquid inside the peppers.

3. 3

   While the peppers bake, cook the basmati rice according to the package directions.

4. 4

   Dice the reserved pepper tops (discarding the stems) and the onion.

5. 5

   Heat 1 tablespoon olive oil in a large pan over medium heat. Add the ground chicken, diced peppers, onion, and fajita seasoning. Break the chicken apart and cook until browned and cooked through.

6. 6

   Stir in the black beans, cooked rice, 1 cup of the cheese, and the salsa until combined.

7. 7

   Fill each pepper with the mixture and bake for 20 to 25 minutes.

8. 8

   Top each pepper with the remaining 1/2 cup cheese and bake 5 more minutes, until melted.

9. 9

   Serve with sour cream, avocado, and cilantro.