Ingredients
4 medium bell peppers (any color)
1 (4-pound) rotisserie chicken, shredded
1/2 cup caramelized onions
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
8 oz shredded Cheddar cheese
1 lime, juiced
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Roast bell peppers until skins blister (15-20 minutes), then peel, stem, and halve
Sauté onions in olive oil until golden brown
Mix shredded chicken with onions, fajita spices, lime juice, salt, and pepper
Stuff mixture into pepper halves, top with cheese
Bake 25 minutes until peppers soften and cheese melts
Notes
Use pepper jack cheese for mild heat
Add chopped cilantro or avocado for crunch
Swap bell peppers for portobello mushrooms for a meat-free version
Store in airtight containers for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Quick Chicken
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Gluten-free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg