Chicken Fajita Stuffed Peppers


  • 1/2 cup dry brown rice (2 cups cooked)
  • 4 medium red, yellow, orange or green bell peppers
1/4 cup yellow onion, chopped
2 cloves garlic, minced
2 Tbsp canola oil, divided
1 lb chicken, diced into 3/4-inch pieces
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp paprika
Salt and freshly ground black pepper
1 (10 oz) can tomatoes with green chiles
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup frozen corn
1 Tbsp fresh lime juice
2/3 cup shredded monterey jack cheese
  • Sour cream
  • Mexican style hot sauce (such as Tapatio or Cholula, optional)


1. Prepare brown rice according to directions listed on package. 

Bring a large pot of water to a boil. Cut peppers in half through length (top to bottom), seed, then boil 4 – 5 minutes (fully immersing them in the water), just until tender. Drain well and align in baking pans, set aside.

2. Heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and sauté until golden about 5 minutes, then add garlic and sauté 30 seconds longer, transfer onion mixture to a plate.

3. Add remaining 1 Tbsp oil skillet, and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika and season with salt and pepper. Cook, stirring occasionally, until cooked through, about 5 minutes.

4. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin cumin, cilantro, lime juice and season with salt and pepper to taste. Cook just until heated through.

Add a heaping 1/2 cup of the mixture to each pepper half (and slightly press as filling to fit). Pour enough water into bottom of baking dishes to reach 1/8-inch in height (careful not to pour it in peppers). Cover baking dishes with foil and bake 30 – 35 minutes, until peppers are soft.

6. Remove from oven, sprinkle tops evenly with cheese then return to oven to bake until cheese has melted, about 3 minutes longer.
 (We didn’t add the cheese.)

7. Serve warm topped with more cilantro, sour cream and hot sauce if desired.

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