Chicken Fajita Stuffed Peppers

Creating a recipe that honors Hispanic heritage and aligns with functional medicine principles can be a great way to combine cultural celebration with health. Here’s a recipe for Chicken Fajita Stuffed Peppers that’s not only flavorful but also compliant with functional medicine guidelines:


Ingredients:

  • 4 large bell peppers, halved and seeds removed
  • 2 chicken breasts, thinly sliced
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp paprika
  • Salt and pepper to taste
  • Juice of 1 lime
  • Cilantro for garnish

Instructions:

  1. Preheat: Set oven to 375°F.
  2. Pepper Prep: Place halved bell peppers in a dish, drizzle with olive oil, and bake for 10-15 minutes.
  3. Chicken: Sauté chicken in a skillet until cooked. Remove and set aside.
  4. Veggies: In the same skillet, sauté onions, sliced bell pepper, and garlic.
  5. Spice: Add cumin, coriander, and paprika.
  6. Combine: Mix chicken back in.
  7. Lime: Add lime juice and stir.
  8. Fill Peppers: Stuff each baked pepper half with the mixture.
  9. Bake: Put peppers back in the oven for 10-15 minutes.
  10. Garnish: Add cilantro before serving.

Nutritional Info (Per Serving):

  • Calories: 250
  • Protein: 23g
  • Carbs: 20g
  • Fat: 9g

Plant-Based Fajita Stuffed Peppers

Ingredients:

  • 4 large bell peppers, halved and seeds removed
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp paprika
  • Salt and pepper to taste
  • Juice of 1 lime
  • Cilantro for garnish

Instructions:

Follow the same steps as the chicken version, substituting black beans for chicken in step 3.

Nutritional Info (Per Serving):

  • Calories: 210
  • Protein: 8g
  • Carbs: 30g
  • Fat: 7g

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