Thanks to all who voted in this weeks recipe poll on Instagram! It was a close one, but you guys wanted to see these fajita stuffed peppers first This meal was SO quick and SO easy which is perfect, considering how busy we have been with home DIY projects during quarantine This dinner definitely won’t disappoint your tastebuds or your health goals ✅
Scroll ⬇️ to see some of the projects we are working on this week: making a corner cabinet (still have to make and attach custom doors since normal cabinet doors won’t fit) and digging out our yard to make a patio! Fun fact: yesterday, Austin and I unloaded 7,740 lbs of materials in a little less than 2 hours just between the 2 of us #SORE so we needed some good fuel
Servings: 4 (1 serving = 1 pepper)
Calories per serving: 308
Protein per serving: 29g
Carbs per serving: 34g
Fat per serving: 7g
4 boneless skinless chicken breasts (cooked & shredded *for lazy nights, a rotisserie chicken works perfectly*)
½ white onion
2 cloves garlic
1 can diced tomatoes with green chilies
2 cups cooked brown rice
1 packet fajita seasoning (I used homemade to save $)
4 bell peppers
½ cup reduced fat shredded cheddar
1. Preheat oven to 400 degrees. Slice peppers in half, remove seeds, spray with olive oil on both sides, and bake in oven for 5 mins face down.
2. While peppers are pre-cooking, add onion and garlic to a medium pan on stovetop over medium heat and cook until onions are transparent and start to caramelize a bit. Then reduce heat to low and add cooked chicken, rice, canned tomatoes & chilies, and fajita seasoning. Stir well and allow to simmer for 3-4 mins.
3. Remove peppers from oven and flip to face up. Spoon filling evenly into peppers, top with cheese, and return to oven to make until cheese is melted (~5 mins). Remove from oven and enjoy!