Fajita Chicken Stuffed Peppers

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 red bell peppers (sliced in half lengthwise)

2 yellow bell peppers (sliced in half lengthwise)

2 pounds of boneless chicken breast (diced)

3 yellow onions (diced)

2 tbsp olive oil

½ cup mozzarella cheese (diced or shredded)

½ tsp chili flakes

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp ground cumin

1 tsp paprika

½ tsp ground black pepper

1 tsp salt

2 limes (sliced)

1 tbsp of fresh cilantro (chopped)

1 large avocado (diced)

Directions

Preheat oven to 375°F. Then slice red bell peppers in halves, don’t remove theirs stems, so they keep their shape when baked.

Place red bell peppers with the empty side down and cook for 15 minutes or until it softens. In the meantime, prepare the filling.

Chop chicken into small pieces and set it aside. Then dice the onions and set them aside.

Add a tbsp of olive oil to a large skillet. Once heated, add chopped onion. Stir until the onion is golden and translucent. Next, add chicken and stir until the chicken is cooked.

Season chicken with the Homemade Fajita Seasoning and remove from heat.

Turn peppers up, and divide the filling among them—top each pepper with some mozzarella cheese.

Return pan to oven and bake for 15 to 20 minutes until peppers are fork-tender and mozzarella has melted.

Serve warm with some diced avocado, fresh lime juice, and chopped cilantro on top.

Nutrition

• Calories: 351 kcal
• Total Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.02 g
• Cholesterol: 104 mg
• Sodium: 633 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 5 g
• Total Sugars: 5 g
• Protein: 37 g