Chicken Fajita Stuffed Peppers
Makes 2 lean & green meals
3 red, yellow, orange or green bell peppers
very small amount of olive oil
pinch of low sodium salt
3 small-ish chicken breasts (about 12 oz cooked)
1/4 cup shredded light or low fat cheese
4 tsp of a comparable low-salt fajita mix
Squeeze of lime
1/4 cup chopped Cilantro
Put the chicken breasts in a crock pot on high with 4 Tbls of water for 4 hours. After cooking, shred the chicken. Squeeze half a lime over it and add cilantro. Add the 1/2 of a package of medifast fajita seasoning. Stir.
Preheat oven to 400 degrees. Cut bell peppers in half lengthways and trim off stem and remove seeds. Place peppers face down on a baking sheet and lightly rub tops of peppers with olive oil and sprinkle with salt. Bake for 12 minutes or until peppers are soft and getting browned.
Scoop the meat mixture into the “cup” of the roasted peppers. Sprinkle with the shredded cheese. Bake again for about 5 minutes to melt the cheese.
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