Chicken Fajita Stuffed Bell Pepper

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Source: Smile Sandwich

Chicken Fajita Stuffed Bell Pepper


  • 2 organic chicken breasts, sliced in half lengthwise

  • 3 tablespoons lime juice

  • 1/4 cup cilantro

  • 1 teaspoon ground cumin

  • 1 teaspoon garlic powder

  • Pinch chili powder

  • Salt and pepper, to taste

  • 4 bell peppers, washed, seeds removed, cut in half

  • 1/2 yellow onion, diced

  • 1/2 tomato, diced

  • Coconut or olive oil

  • 1 cup shredded organic cheese


  1. Mix lime juice, cilantro, and all spices in a medium bowl. Place raw chicken in the bowl, stir to coat and marinade at least 1 hour or overnight.

  2. Preheat oven to 350 degrees F and grease a casserole dish. Bring a large pot of water to a boil. Boil bell pepper halves until soft, about 3 minutes, pushing them down with a spoon if they float. Once done, remove from pot and set aside.

  3. Heat oil in a medium pan and sauté chicken until cooked. Remove from pan, shred with two forks and set aside.

  4. In the same pan, sauté onion until it's soft. Turn off the heat, and stir in the chicken and tomato.

  5. Arrange the pepper halves open side up in the casserole dish. Fill each pepper with chicken mixture and cheese. Bake, covered with foil, about 15 minutes. Uncover and bake 5 minutes more until cheese is melted. Garnish with fresh cilantro.


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