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Chicken Fajita Stuffed Peppers is for Dinner.

Chicken Fajita Stuffed Peppers takes 60 minutes to prepare.

Chicken Fajita Stuffed Peppers takes 20 minutes to cook.

Chicken Fajita Stuffed Peppers makes 4 servings.

The ingredients for Chicken Fajita Stuffed Peppers are:

1 batch (1 tablespoon) Chef Meg's No Salt Fajita Rub
1 lime, zested and juiced
1 teaspoon vegetable oil
16 ounces boneless chicken breasts cut into strips
1 large sweet or yellow onion, sliced
4 roasted bell peppers or red chili peppers*
1/2 cup fresh corn
1 cup black beans, rinsed and drained
16 grape or cherry tomatoes, sliced
2 tablespoon cilantro, chopped

*NOTE: Roast your own peppers (Learn how with this video!) or use jarred peppers.

4 servings Chef Meg's Avocado Cream
1/4 cup chopped cilantro

Here is how you make Chicken Fajita Stuffed Peppers:

Combine the rub, lime zest and juice, and the oil. Pour over the meat, cover and refrigerate for 1 hour or overnight. Place a cast iron or nonstick skillet over medium-high heat. Saut? the onions for 10 minutes, until light golden brown in color, then remove from the pan and set aside. Add chicken to the same pan and saute until cooked through, about 8 minutes. Add the cooked onions, corn, beans, and tomatoes to the pan, stir and cook for one minute. Remove from heat. Place one pepper on a dinner plate, fill with one cup of chicken and vegetables, then top with a heaping tablespoon of the Avocado Cream and cilantro. Serving Size:?Makes 4 servings.

The nutritional information for Chicken Fajita Stuffed Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 339.1

• Total Fat: 9.9 g
• Cholesterol: 73.4 mg
• Sodium: 137.8 mg
• Total Carbs: 30.5 g
• Dietary Fiber: 7.4 g
• Protein: 31.8 g

Chicken Fajita Stuffed Peppers is Spanish cuisine.

The dietary needs meet for Chicken Fajita Stuffed Peppers is Low Fat