📥 Thanks to all who voted in this weeks recipe poll on Instagram! It was a close one, but you guys wanted to see these fajita stuffed peppers first 👌🏼 This meal was SO quick and SO easy which is perfect, considering how busy we have been with home DIY projects during quarantine 🔨 This dinner definitely won’t disappoint your tastebuds or your health goals 💪🏼✅

📸 Scroll ⬇️ to see some of the projects we are working on this week: making a corner cabinet (still have to make and attach custom doors since normal cabinet doors won’t fit) and digging out our yard to make a patio! Fun fact: yesterday, Austin and I unloaded 7,740 lbs of materials in a little less than 2 hours just between the 2 of us 🙃 #SORE so we needed some good fuel 🍴

Servings: 4 (1 serving = 1 pepper)

Calories per serving: 308

Protein per serving: 29g

Carbs per serving: 34g

Fat per serving: 7g


4 boneless skinless chicken breasts (cooked & shredded *for lazy nights, a rotisserie chicken works perfectly*)

1/2 white onion

2 cloves garlic

1 can diced tomatoes with green chilies

2 cups cooked brown rice

1 packet fajita seasoning (I used homemade to save $)

4 bell peppers

1/2 cup reduced fat shredded cheddar


1. Preheat oven to 400 degrees. Slice peppers in half, remove seeds, spray with olive oil on both sides, and bake in oven for 5 mins face down.

2. While peppers are pre-cooking, add onion and garlic to a medium pan on stovetop over medium heat and cook until onions are transparent and start to caramelize a bit. Then reduce heat to low and add cooked chicken, rice, canned tomatoes & chilies, and fajita seasoning. Stir well and allow to simmer for 3-4 mins.

3. Remove peppers from oven and flip to face up. Spoon filling evenly into peppers, top with cheese, and return to oven to make until cheese is melted (~5 mins). Remove from oven and enjoy! 😋

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