Chicken Fajita Stuffed Bell Peppers

Instructions

1. 1Preheat your oven to 190°C. Take the 4 large bell peppers and cut them in half lengthwise. Carefully scoop out all the seeds and membranes from the inside of each pepper half.
2. 2Cut the about 450 g of chicken breasts into 1.27 cm cubes. Dice the 1 medium onion into 1.27 cm pieces. Cut the 2 medium bell peppers into 1.27 cm pieces.
3. 3Place a 30.48 cm skillet over medium-high heat. Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the diced onion and the 2 medium bell peppers. Cook, stirring occasionally, for 5-7 minutes, or until they begin to soften.
4. 4Add the cubed chicken breasts to the skillet with the softened vegetables. Sprinkle the 2 tablespoons of fajita seasoning over the chicken and vegetables. Cook, stirring frequently, for 8-10 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature of the chicken should reach 74°C.
5. 5Carefully spoon the chicken and vegetable mixture evenly into the 4 large bell pepper halves. Sprinkle the 1/2 cup of shredded cheese over the top of the filling in each pepper half.
6. 6Place the stuffed bell pepper halves on a baking sheet. Bake in the preheated oven at 190°C for 30-35 minutes, or until the pepper shells are tender when pierced with a fork. The cheese should be melted and bubbly.
7. 7Remove the stuffed peppers from the oven. Top each pepper half with 1/4 cup of salsa, 1 tablespoon of sour cream, and a few slices from the 1 medium avocado.

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