It’s safe to say that I’ve been on a kick of coming up with low carb recipes that are bursting with flavor. Since I’ve been living this low carb lifestyle on a more consistent basis, it’s been important to me that I can dish up dinners that boast great ingredients and that leave my entire family’s mouths watering without adding in extra carbs. Since everyone knows that Mexican meals are pretty my my favorite, it should come as no surprise that I found a way to take my favorite fajitas and really make them amazing while keeping them low carb with my recipe for Chicken Fajita Stuffed Peppers.
I am not even kidding when I tell you that these Chicken Fajita Stuffed Peppers are so dang good! Seriously, I’ll probably never even crave traditional fajitas again because this dish takes that classic flavor to the next level in a way that’s so satisfying that I don’t even miss the carbs! Here’s how to make it.
- 3 large chicken breasts
- 2 sweet onions
- 1 tablespoon of olive oil
- ¼ cup of reduced sodium taco seasoning
- ½ cup of water
- 6 large peppers
- 6 slices of pepper jack cheese
- ½ cup of guacamole
- ¼ cup of sour cream
- ½ cup of lettuce
- ⅛ cup of diced green onions
- Slice the chicken into small strips and cut the onions into slivers.
- Add the olive oil to a skillet and pour in the chicken and onions.
- Cook for about 7 minutes until the chicken is no longer pink and the onions are translucent. Drain.
- Add in the taco seasoning and water, reduce to a simmer, cover and cook for five minutes.
- Remove the top and seed from the peppers and set them in a baking dish.
- Fill each pepper with the chicken fajita mixture.
- Cover the top of each pepper with a slice of pepper jack cheese, pushing it down into the sides of the pepper.
- Cook on 425 degrees for 20 minutes.
- Remove the peppers from the oven, top with lettuce, sour cream, guacamole and green onions and serve immediately.
These Chicken Fajita Stuffed Peppers are crazy delicious and they are really easy to make as well. To start, I sliced my chicken breasts into slivers.
Next, I cut my onions into slices. Then I added my olive oil to a skillet and put both my chicken and onions in the skillet.
I cooked the chicken and onions until the chicken was no longer pink and the onions were becoming translucent and then drained the mixture. Then I poured in my taco seasoning and water, mixed it well and returned it to the heat. After adding a lid to my pan, I cooked the mixture for about five minutes, until the liquid had mostly evaporated.
While my fajita mixture was cooking down, I washed my peppers and cut the tops off, cleaning out all the seeds in the middle of the peppers. Once my peppers were prepared, I placed them in a cooking dish.
As soon as my fajita mixture was ready, I gently spooned the mixture into my peppers, pushing down the mixture so that each of my peppers were completely filled with chicken and onions.
Once my peppers were filled, I used one piece of pepper jack cheese in each pepper to cover the chicken mixture. I gently tucked down the cheese into the sides of the peppers to really seal all the flavors in.
As soon as my Chicken Fajita Stuffed Peppers were filled to perfection, I placed my filled dish into the oven and cooked them on 425 degrees for 20 minutes, just long enough for the peppers to soften and begin to pucker around the opening. Once my Chicken Fajita Stuffed Peppers were perfectly cooked, I removed them from the oven, added them to plates with lettuce and then topped each pepper with lettuce, sour cream, guacamole and green onions.
Just like that I had an entire meal that looked fabulous and taste amazing.
Upon serving my Chicken Fajita Stuffed Peppers, my family was able to cut them open, revealing the perfectly seasoned meat and onions inside.
Each bite of this amazing dish boasted perfectly tender chicken and onions, flavorful seasoning, crunchy pepper and tons of toppings. It is literally the most delicious dish we’ve had around here in a while and one that I highly recommend giving a try.
I hope you enjoy!