Fajita Chicken St￭ Peppers

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (adjust for heat preference)
• Salt and black pepper to taste
• 4 large bell peppers, halved and seeds removed
• 1 tablespoon olive oil
• 1 cup cooked rice (substitute with cauliflower rice for low-carb option)
• 1 cup black beans, drained and rinsed
• 1 cup shredded Mexican cheese blend
• 1/2 cup salsa
• 1 jalapeño, sliced (optional for extra heat)
• Fresh cilantro, chopped
• Sour cream
• Avocado slices
• Lime wedges

Instructions

1. In a large bowl, combine the olive oil, lime juice, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add the chicken strips and toss until well coated. Marinate for at least 30 minutes.
2. Heat a large skillet over medium-high heat. Add the marinated chicken strips and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove from heat and set aside.
3. Preheat your oven to 375°F (190°C). Brush the halved bell peppers with olive oil and place them cut side up in a baking dish.
4. In a mixing bowl, combine the cooked rice, black beans, salsa, and half of the cheese. Stir in the cooked chicken until evenly mixed.
5. Stuff each bell pepper half with the chicken and rice mixture. Top with the remaining cheese and sliced jalapeños, if using.
6. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
7. Garnish with fresh cilantro, sour cream, avocado slices, and lime wedges before serving.