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At the heart of this recipe are the bell peppers, which serve as both the vessel and a key component of the dish. These vibrant vegetables come in various colors, including red, yellow, orange, and green, each providing a unique flavor profile and visual appeal. Bell peppers are not only delicious but also packed with nutritional benefits. They are rich in vitamins A and C, which are crucial for maintaining a healthy immune system and promoting skin health. Additionally, bell peppers are low in calories, making them an excellent choice for those looking to enjoy a filling meal without overindulging. Their natural sweetness and crunch add texture and flavor to the dish, creating a delightful contrast with the spicy chicken filling.

Chicken Fajita Stuffed Peppers

Discover the vibrant and delicious world of Fiery Chicken Fajita Stuffed Peppers! This nutritious dish combines tender chicken, zesty spices, and colorful bell peppers for a quick and satisfying meal. Packed with protein and vitamins, these flavorful stuffed peppers are perfect for busy weeknights or meal prep. With step-by-step instructions, you'll create a gourmet experience that delights the senses and keeps you healthy. Elevate your dinner routine with this colorful culinary delight!
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Ingredients
  

4 large bell peppers (any color, but a mix looks great!)

1 lb (450g) boneless, skinless chicken breast, diced

1 medium onion, sliced

1 cup bell pepper (any color), sliced

2 cloves garlic, minced

1 tsp chili powder

1 tsp cumin

1 tsp paprika

½ tsp salt

½ tsp black pepper

1 cup corn (fresh, frozen, or canned)

1 cup black beans, rinsed and drained

1 cup shredded cheese (cheddar or a Mexican blend)

¼ cup fresh cilantro, chopped (for garnish)

1 lime, cut into wedges (for serving)

Olive oil (for sautéing)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

      Cook the Chicken: In a large pan over medium heat, add a drizzle of olive oil. Once the oil is hot, add the diced chicken. Season with chili powder, cumin, paprika, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally until the chicken is cooked through.

        Add the Vegetables: To the same pan, add the sliced onions, garlic, and additional bell pepper. Sauté for another 3-5 minutes until the vegetables are soft.

          Mix in Corn and Beans: Stir in the corn and black beans, cooking until everything is evenly heated. Remove from heat and add half of the cheese, mixing well.

            Stuff the Peppers: Spoon the chicken mixture generously into each of the prepared bell peppers, packing them lightly. Top each pepper with the remaining cheese.

              Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and cheese is melted and bubbly.

                Serve: Let the stuffed peppers cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side for added zest.

                  Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4