Mexican Chicken Stuffed Peppers
These Chicken stuffed peppers are the perfect answer to "what's for dinner?" They're spicy, sweet, so healthy, super delicious and ready in about 30 minutes. Just like a traditional fajita with cheese, avocado, rice, and tortilla chips, but baked all together in one perfectly sweet pepper!
- 1/2 Tablespoon chilli powder
- 1 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 cloves garlic minced or grated on a microplane
- sea salt and pepper
- 3 Tablespoons olive oil
- 1/4 cup water
- 1 red onion thinly sliced
- 2 chicken breasts cut into thin strips
- 1 cup cooked rice
- 3 peppers cut in half
- 1/2 bunch cilantro chopped
- 1/2 cup shredded cheddar
- 1 avocado thinly sliced
- tortilla chips
- cherry tomatoes
Preheat the oven to 400F. Drizzle the peppers with olive oil and season with salt and pepper. Roast until the edges are starting to char.
Meanwhile in a large sauté pan with straight sides, heat some olive oil and brown the chicken on both sides for about 5 minutes. Add the onion, garlic and spices to the pan with a 1/4 cup of water and continue sautéing until the chicken is cooked.
Remove the peppers from the oven and fill halfway with the cooked rice. Top with the chicken fajita mix and layer with cheese.
Place back in the oven and roast until the cheese is melted. Serve with avocados and tortilla chips.