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Turn up the heat with this spicy and sizzling meal! These chicken fajita stuffed peppers will be devoured by family and friends this summer! Kick off the first day of summer with this spicy Spanish meal!

 

This recipe is from Lisa Lillien’s Hungry Girl: Clean & Hungry complete with a few Foodie File tweaks! For more healthy and satisfying meal ideas, check out Hungry Girl: Clean & Hungry for more!

Makes 4 servings:

Marinade Ingredients:

⅓ cup grapeseed oil

1 Tbsp. lime juice

1 tsp. cumin

½ tsp. chili pepper seasoning

salt

2 garlic cloves, grated

Stuffed Pepper Ingredients:

2 chicken breasts

Cooked chicken from above

3 bell peppers

½ cup chopped yellow onion

1 medium tomato, chopped

5 oz uncooked Spanish rice

1 tsp. fresh minced cilantro

6-8 Tbsp Mexican cheese mix

Preparation:

1.) Combine ingredients for the marinade. Add chicken to the marinade and keep refrigerated for 2 hrs before cooking.

2.) Preheat oven to 350 degrees.

3.) Carefully slice off and discard the stem ends of the bell peppers, about half an inch from the top. Remove and discard seeds. Place peppers cut-side up in a deep 8in.-8in. baking pan. If peppers do not sit flat, gently lean them against the pan sides for support.

4.) Bake until peppers are soft, 20 to 25 minutes.

5.) Prepare Spanish rice according to the directions on the box.

6.) Bring a large skillet sprayed with a nonstick spray to medium heat. Place chicken in the skillet. Cook for about 4 minutes per side, until cooked through. Transfer to cutting board

7.) Remove skillet from heat. Clean, if needed. Re-spray, and bring to medium-high heat. Add rice, onion, tomato and cilantro. Cook and stir until veggies have mostly softened, about 4 minutes.

Enjoy!

Foodie Files