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