Chicken Fajita Peppers

Every where I go lately I see farmers markets and produce stands, so I decided to combine my love for fajitas with my love of stuffed peppers. Talk about a delicious weeknight dinner that can be pulled off after the office!!!  Say what????   You heard me right...with a little prep you can pop them into the oven and dinner will be ready in 30 min or less. 

Chicken Fajita Peppers

Ingredients:

1 boil in bag brown rice; cooked
5 peppers
1 onion, chopped
3 cloves garlic, minced
2 Tbsp coconut oil, divided
1 1/2 lb chicken; cooked and diced
1 tsp chili powder
1 tsp cumin
1/4 tsp paprika
1/4 tsp Himalayan salt
1/4 tsp black pepper
1 can tomatoes (no salt added)
1 cup black beans (drained if using canned)
1 cup frozen corn
2 tbsp Thai chili sauce
3 tbsp fresh cilantro, chopped
1 Tbsp fresh lime juice

4 oz shredded Monterey jack cheese

Directions:

• Preheat oven to 375

• Prepare the rice according to package and set aside.  

• Cut peppers in half through the stem, devein and seed, then parboil.  Drain well and place in baking pan and set aside.

• Heat the tablespoon of coconut oil in a large skillet over medium high heat. Saute onions for about 5 min then add minced garlic and saute for about a minute, place the onion mixture aside with the rice.

• Add the other Tbsp of coconut oil to skillet and add cooked chicken, add the chili seasoning, paprika, cumin, salt and pepper and stir well to coat about 2 minutes.  

• Reduce heat to med low and add the onion mixture, rice, tomatoes, black beans, corn, chili sauce, cilantro and lime juice to the chicken mixture.

• Cook until heated thru.

• Add mixture to the peppers, pressing filling down.

• Sprinkle with cheese

• Bake for 15 minutes 

• Enjoy!!