Chicken Fajita Stuffed Peppers

Instructions

1. Prepare the peppers
   Preheat oven to 375°F (190°C). Place the halved bell peppers cut-side up in a 9x13 inch baking dish. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake for 15 minutes until slightly softened.
2. Cook the chicken fajita mixture
   While peppers are pre-baking, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 5-6 minutes until almost cooked through. Add the sliced onions and bell peppers, cooking for another 3-4 minutes until vegetables are slightly softened.
3. Season and combine
   Sprinkle the fajita seasoning over the chicken and vegetables, stirring to coat evenly. Cook for 1-2 minutes more. Remove from heat and stir in the cooked rice, black beans, half of the cheese, and most of the cilantro (reserve some for garnish).
4. Stuff the peppers
   Remove the par-baked peppers from the oven. Fill each pepper half generously with the chicken fajita mixture. Top each stuffed pepper with the remaining cheese.
5. Bake until golden
   Return the stuffed peppers to the oven and bake for 15-20 minutes, until the peppers are tender and the cheese is melted and beginning to brown.
6. Serve
   Remove from oven and let cool for 5 minutes. Garnish with remaining cilantro and serve with lime wedges for squeezing over the peppers.