These are hardy - filled with chicken, rice, cheese, onions and more. Mmmm.
They're a nice change of pace from classic fajitas and just a fun way to eat them. You can prep these ahead of time and then just pop them into the oven!
Ingredients:
Rice:
- 2 cups dry rice (I use jasmine)
- 2 tablespoons butter
- 3 cups chicken stock
- 1 shallot finely chopped
- 1 clove garlic chopped
- teaspoon salt
- teaspoon pepper
- teaspoon garlic powder
Filling:
- 4 Bell peppers (I only use yellow, orange and red)
- 1 large white onion
- 2 -3 stalks of scallion
- 2 - 3 cups shredded monterey jack
- 1 case Chicken thighs (about 6-7)
- 1/2 - 1 jalapeno (remove seeds)
- 1 cup peas or corn (or some of each)
- 1 bunch Cilantro
- Salt & Pepper
- 1 clove garlic
- Pinch red pepper flakes
- 1 teaspoon cumin
- 1 teaspoon paprika for chicken + 1 teaspoon for rice
- Olive oil
Salsa/Crema:
- 1 hass avocado
- 1/2 jalapeno (remove seeds)
- 1 clove garlic
- 1 cup cilantro
- Juice of 1 lime
- Salt & pepper
- Water
Directions:
1. Preheat oven to 375.
Rice:
1. Melt butter in saucepan.
2. Add diced shallot and garlic and stir until fragrant.
3. Add the salt, pepper, paprika & garlic powder - stir.
4. Add the rice and stir around to toast for 2 minutes.
5. Add in chicken broth, bring to a boil. As soon as it boils, turn heat to lowest setting, put lid on and do not touch.
Filling:
1. Prep your peppers. Rinse first. Cut off the top of the pepper and set aside. With a paring knife, remove the insides. Put into an oven ready dish where the 4 peppers can sit up right. Put olive oil on the bottom of pan then set the peppers on top. I add some cracked black pepper and salt into the peppers too. Set aside.
2. Cut the chicken in bite size pieces and toss with cumin, paprika, salt & pepper. Get a big pan (big enough to mix rice in later) heated with some olive oil on the stove.
3. Dice the onion & jalapeno and add into hot pan with the chicken. This won't take long -- about 5-7 minutes to cook through. Continue to stir so they all get browned with nice color but do not burn.
4. Once cooked, turn heat down and add the peas/corn, scallion and garlic and stir -- also add more salt and pepper. (remember always add more seasoning with each item added to the pan - season as you go!!)
5. Turn the heat off and add the cilantro and pinch hot pepper flakes.
6. Check on the rice - it should be all fluffy and done now! Start spooning the rice into the chicken and veggies pan. Work to combine and mix all of the ingredients.
7. Now for the cheese. I like to shred my own -- I think it makes a difference. Mix almost all the cheese in, but leave some to put on the tops of the peppers. Mix it all together - it's going to be hot and cheesy and delicious - be sure it all gets incorporated!
8. Add a little more salt and pepper to the rice mixture and give one last stir.
9. Spoon the filling into each bell pepper. I cram them full (lol). Top with additional cheese and then put the lid on.
10. (Make salsa/crema while the peppers are baking.) Pop them into the oven and bake for about 25-30 minutes. Check on them at about 20 to see how they're doing. The pepper should soften and turn a light brown around the outside.
Salsa/crema:
1. Put all of the ingredients into a blender. Start with a little bit of water and add as you go. The water will create the consistency you want. I like when it is a little bit thick but can still be poured (if that makes sense :)) Try it - and add more salt/pepper if needed - and remember, adding more or less water cannot ruin this - the flavor is awesome. There are recipes out there that add sour cream -- I just personally don't think it's necessary - but try for yourself!!
FINALE:
Take the tender - soft, cheesy fajita peppers and put onto a plate. Take the lid off and watch the cheese pull from it (mouth watering) and add a good amount of avocado crema/salsa and top with a couple extra pieces of scallion & cilantro for garnish. I also like to have a couple slices of avocado on the side.
Enjoy!!!
xoxo Chef Em
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