Holy Jalapeno Fajita Stuffed Peppers
10 minutes
PREP TIME
30-35 minutes
COOK TIME
4 people
SERVINGS
Holy Jalapeno Fajita Stuffed Peppers
Smokey Rebel
4 people
15 minutes
35 minutes
Mexican
Colourful. Filling. Proper oven comfort.These Holy Jalapeño Fajita Stuffed Peppers combine seasoned chicken, rice and melted cheese in tender roasted peppers.
Ingredients
4 large bell peppers
500g chicken breast or thighs, diced
1½ tbsp Holy Jalapeño seasoning
1 tbsp olive oil
150g cooked rice
1 small onion, finely diced
100g sweetcorn
100g grated cheddar
Juice of ½ lime
Directions
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Gather all of your ingredients before cooking
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Preheat oven to 200°C.
Slice peppers in half lengthways and remove seeds.
Place cut-side up in a baking dish.
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Heat olive oil in a pan over medium heat.
Add onion and cook for 3–4 minutes until softened.
Add diced chicken and cook until browned.
Stir in Holy Jalapeño seasoning.
Add cooked rice and sweetcorn.
Cook for 2–3 minutes to combine.
Finish with lime juice.
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Spoon mixture into pepper halves.
Top with grated cheese.
Bake for 20–25 minutes until peppers are tender and cheese melted.
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The peppers should be soft but still hold their shape. The filling should be hot throughout with lightly golden melted cheese on top. The edges of the peppers should show slight caramelisation.
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Serve with sour cream, salsa and fresh coriander. Also works with a simple side salad for a lighter dinner.
