I've been trying to be a little more adventurous with food, whilst keeping well in my weekly budget! This involved a lot of scrolling through Pinterest and rifling through recipe books. I've decided to share my version of one of my findings - chicken fajita stuffed peppers! Fajitas are present in most student diets, so why not mix it up a bit and put the fajita in the pepper? It's much more low-carb than using a wrap and can work for lunch or dinner. Set aside about an hour for making these and you can pop them in the fridge to reheat for lunch the next day!
- three large bell peppers
- one large chicken breast, diced
- one onion, chopped
- one garlic clove, chopped
- two cups of rice
- can of kidney beans
- can of chopped tomatoes
- 1tsp ground cumin
- 1tsp chilli powder
- quarter tsp paprika
- cheese to top
1. Boil the rice until cooked.
2. Whilst the rice is cooking, fry the onion, garlic and chicken together and add half a teaspoon of the chilli and cumin.
3. When the chicken is cooked through, add the kidney beans, rice, sweetcorn, and the paprika. Turn the heat down and leave to cook through.
4. Turn the oven to 200 degrees. Cut the peppers in half and scoop out the seeds. Fill each pepper with the filling. Lay them in a baking dish and pour boiling water, just enough to cover the bottom.
5. Cover the dish in foil and bake for 30 minutes.
6. Take the peppers out, sprinkle the top with grated cheese and cook for another five minutes until the cheese has melted.
7. Serve and enjoy!
So there we go, a super easy dinner! If you want to make this veggie, simply leave out the chicken. You could also use brown rice instead to make it a little healthier. Note that if you use three bell peppers, you will be eating a stuffed pepper for the next three days like I did. They are surprisingly filling so you won't need to add anything extra to them. I had quite a bit of filling left over so just had this in a meal on its own - perfect student meal!
Will you be giving this a go?