CHICKEN FAJITA STUFFED BELL PEPPERS

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Re-sharing this oldie but goodie, since I'm adding it to next weeks dinner rotation, and updated the recipe card. Chicken Fajita Stuffed Bell Peppers were originally published in 2012. I hope you enjoy them as much as we do!

Original Post:

Chicken Fajita 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 that Peezy? Oh well these have cheese so cheese it is!  

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.

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.

In a large sauté pan heat olive oil over medium-high heat until hot. Add onion, and sauté until caramelized. Add chicken, garlic, and the little bits of bell pepper from around the stem. Stir well.

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.

Meanwhile mix all ingredients for the pepper rub. 

Brush peppers all over.

Yes, insides too!

When rice is tender add olives, black beans, and 1 cup shredded cheese. Stir well.

Remove from heat and fill peppers.

Bake in a 400 degree oven for 40 minutes until peppers are tender.

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.

INGREDIENTS:

• 5-6 whole Medium-Large Bell Pepper, Assorted Colors
• 1 tablespoon Extra Virgin Olive Oil
• 1 whole Onion, Diced
• 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, Drained and Rinsed
• 2 1/2 cups Shredded Cheese

Pepper Rub

• 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

INSTRUCTIONS

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. When rice is tender add olives, black beans, and 1 cup shredded cheese.
6. Remove from heat, and fill peppers.
7. Bake in a 400 degree oven for 40-50 minutes, until peppers are tender.
8. Divide remaining cheese between the tops of peppers and cook until cheese is melted and bubbly another 5-10 minutes.
9. Serve with your favorite condiments: greek yogurt or sour cream, avocado, salsa and Pico De Gallo.