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Photo: Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
Active Time:25 minsTotal Time:55 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:55 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:55 mins
Total Time:
55 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6mediummulticolored bell peppers2tablespoonsextra-virgin olive oil, divided1poundground chicken (light and dark meat)2tablespoonssalt-free fajita seasoning, such as Mrs. Dash½teaspoonsalt1 ½cupsfresh corn kernels (from about 2 ears)1cupchopped red onion1(15 ounce) canlow-sodium black beans, rinsed1(8.8-ounce) packageprecooked microwaveable brown rice or 1 1/2 cups cooked brown rice, heated1cupshredded pepper Jack cheese, divided¾cupcoarsely chopped fresh cilantro leavesLime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
6mediummulticolored bell peppers
2tablespoonsextra-virgin olive oil, divided
1poundground chicken (light and dark meat)
2tablespoonssalt-free fajita seasoning, such as Mrs. Dash
½teaspoonsalt
1 ½cupsfresh corn kernels (from about 2 ears)
1cupchopped red onion
1(15 ounce) canlow-sodium black beans, rinsed
1(8.8-ounce) packageprecooked microwaveable brown rice or 1 1/2 cups cooked brown rice, heated
1cupshredded pepper Jack cheese, divided
¾cupcoarsely chopped fresh cilantro leaves
Lime wedges for serving
Directions
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, fajita seasoning and salt; cook, stirring often to crumble the chicken, until lightly browned and cooked through, about 8 minutes. Transfer to a medium bowl.
Return the skillet to medium-high heat (do not wipe it out); add the remaining 1 tablespoon oil. Add corn, onion and the chopped pepper tops; cook, stirring often, until the vegetables are softened, about 5 minutes. Add the vegetables to the chicken mixture. Add beans, rice, 1/2 cup cheese and half of the cilantro; stir to combine.
Flip the peppers cut-side up. Divide the chicken mixture evenly among the peppers, mounding and pressing lightly to fill them. Sprinkle with the remaining 1/2 cup cheese.
Bake until the peppers are tender, the filling is hot and the cheese is melted, about 20 minutes. Sprinkle with the remaining cilantro; serve with lime wedges, if desired.
Originally appeared: EatingWell.com, November 2021
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Nutrition Facts(per serving)447Calories19gFat41gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
