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Wife Mama Foodie

Making Healthy Taste Good

October 13, 2016

Black Rice Chicken Fajita Stuffed Peppers

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Black  rice chicken fajita stuffed peppers make a filling and wholesome meal! Can easily be made vegan/vegetarian by omitting the chicken. Gluten and dairy free.

Black Rice Chicken Fajita Stuffed Peppers | Gluten and dairy free. Omit chicken for vegan/vegetarian version.
While we eat chicken fajitas often, this is my very first time making stuffed peppers. They seemed a little labor intensive to me and I’m usually all about the quick and easy after a long, busy day homeschooling, blogging, and doing housework.

I came across these cute little stuffed peppers while on Pinterest a few weeks ago and knew my kids would enjoy getting their own personalized “pumpkins” for dinner…okay, okay, I was also hoping that these cute little peppers would persuade them to eat this veggie-rich dish without complaint. But hey, whatever it takes. Sometimes us moms have to be extra creative with sneaking in those veggies, am I right?! 😉

Black Rice Chicken Fajita Stuffed Peppers | Gluten and dairy free. Omit chicken for vegan/vegetarian version.
I came across some black rice at my local market and thought it would be perfect to fill these peppers, especially with Halloween right around the corner. Not only is it a festive color, black rice is very nutrient-dense and filled with beneficial vitamins and antioxidants. Another rice can also be substituted if you don’t have or can’t find black rice. I would recommend following the rice to water ratio on the package of the bag you purchase and don’t forget to adjust the cook time accordingly.

Black Rice Chicken Fajita Stuffed Peppers | Gluten and dairy free. Omit chicken for vegan/vegetarian version. Black Rice Chicken Fajita Stuffed Peppers | Gluten and dairy free. Omit chicken for vegan/vegetarian version.
We don’t typically celebrate Halloween, but the kids have always enjoyed going to the pumpkin patch and picking out a pumpkin. Occasionally they would talk my hubby into carving silly faces into it. It’s so easy to cut faces out of these peppers, which at first glance look just like little pumpkins! I google searched “cute pumpkin faces” and got some ideas from the images. Of course the faces aren’t necessary, but make such a festive touch if you happen to be making this dish in the fall time. 

Black Rice Chicken Fajita Stuffed Peppers | Gluten and dairy free. Omit chicken for vegan/vegetarian version.
Black Rice Chicken Fajita Stuffed Peppers | Gluten and dairy free. Omit chicken for vegan/vegetarian version.
Although I added chicken to these, you can easily omit the meat for a vegan/vegetarian friendly dish. If you consume dairy, feel free to stir in and top with shredded cheese as well! This dish is super delicious, very customizable, and full of wholesome ingredients. I hope you give it a try!

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Black Rice Fajita Stuffed Peppers


  • Author: Joscelyn Abreu
  • Yield: 4 servings 1x
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Description

Stuff peppers make a filling and wholesome meal! Can easily be made vegan/vegetarian by omitting chicken. Gluten and dairy free.


Ingredients

Scale
  • 1 cup black or wild rice, rinsed clean
  • 2 cups chicken/vegetable broth or water
  • 4–6 whole bell peppers, any color*
  • 2 tablespoons cooking oil (I like avocado or coconut oil)
  • 2 chicken breasts, cut into 1-inch chunks (Omit for vegan/vegetarian version)
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • salt and pepper, to taste
  • 2 roma tomatoes, chopped
  • 1 cup frozen corn
  • 1/4–1/2 cup chopped cilantro or parsley

Instructions

  1. I like rice so I add a lot. If you’re not a big rice fan, you can half the amount of rice and broth/water. Place rice and broth together into a medium saucepan. Bring to a boil over medium-high heat, cover, reduce heat and simmer until the water is absorbed, about 30-35 minutes (more or less time may be needed, so check periodically)
  2. Remove from heat and set covered pot aside until needed.
  3. Slice the tops off the bell peppers, remove and discard the seeds and membranes from the inside of each pepper. Remove and discard the stems and chop the remaining pepper from the tops. Set aside. *If you want to keep the tops of the peppers for serving, you can chop up 1/2 cup of an extra pepper. I chopped up an additional red pepper. Filling is enough to fill 4-6 peppers, depending on their size.
  4. Preheat oven to 350F. Drizzle oil into a large sauté pan and place over medium-high heat. Add onion and chopped peppers and sauté for 1-2 minutes, until they begin to tenderize. Add cut up chicken breasts, minced garlic, cumin, paprika, pepper, and a generous pinch of salt. Cook for 4-5 minutes, until chicken is almost cooked thoroughly.
  5. Stir in tomatoes and corn. Cook until corn is heated through. By this time the chicken should be fully cooked and no longer pink inside. Check seasoning and adjust adding additional salt, pepper, or cumin to taste.
  6. Remove from heat and stir in chopped cilantro or parsley.
  7. Fill each pepper with the rice mixture and place into a baking dish. You want the peppers to be semi-snug so they don’t tip over while baking.
  8. Add a little water to the bottom of the baking dish to steam the peppers while baking. Cover dish with aluminum foil and place onto the middle rack of the pre-heated oven. Bake for 30-40 minutes, or until peppers are soft and filling is hot.
  • Category: Main, gluten-free

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Filed Under: All Recipes Tagged With: black rice, carved peppers, Chicken, Dairy Free, fajita, Fall, Gluten Free, halloween, Healthy, Meal, peppers, Pumpkin, stuffed, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Melanie says

    October 24, 2016 at 3:27 pm

    I love stuffed peppers!! These look so delicious. Can’t wait to try them

    Reply
    • Joscelyn | Wifemamafoodie says

      October 24, 2016 at 3:31 pm

      Thank you for the kind words, Melanie! Have a great Monday!

      Reply
  2. Stacey says

    October 17, 2016 at 8:17 am

    I love holiday inspired recipes so this is right up my alley! What a brilliant idea to use black rice instead of regular….it looks so much spookier than plain old white rice! I love rice too so I would definitely load them up like you did!

    Reply
    • Joscelyn | Wifemamafoodie says

      October 19, 2016 at 12:11 am

      Thanks, Stacey! It was my first time using black rice, but LOVED it! I know you go all out for the holidays and I always am so inspired by your craftiness! Can’t wait to see some of the new ideas you’ll create this holiday season!

      Reply
  3. Liz @ pumpkin & peanut butter says

    October 16, 2016 at 1:37 pm

    These are the CUTEST!! I want to make stuffed peppers tonight just so I can turn them into little jack-o-lanterns like you did 😉

    Reply
    • Joscelyn | Wifemamafoodie says

      October 18, 2016 at 11:57 pm

      Thank you, friend. I hope you got a chance to try them out. We loved this recipe. Even the kiddos enjoyed them!

      Reply
  4. Raj says

    October 14, 2016 at 4:54 pm

    I tried these and they were great. Thank you for sharing 🙂

    Reply
    • Joscelyn | Wifemamafoodie says

      October 18, 2016 at 11:55 pm

      Aw, I’m so glad you tried them. Yay! Thanks for letting me know.

      Reply
  5. nicole says

    October 14, 2016 at 3:24 pm

    the way you turned the peppers into jack o lanters was so nice!

    Reply
    • Joscelyn | Wifemamafoodie says

      October 18, 2016 at 11:54 pm

      Thank you, Nicole 🙂

      Reply
  6. Anu - My Ginger Garlic Kitchen says

    October 14, 2016 at 1:09 pm

    I have a big packet of black rice and I didn’t know what should I do with them. These stuffed peppers sound like the great way to start. So I thank you so much for this inspiration, Joscelyn. 🙂

    Reply
    • Joscelyn | Wifemamafoodie says

      October 18, 2016 at 11:54 pm

      Thank you, Anu. Stuffed peppers are a great way to combine some ingredients and turn them into a delicious recipe. The black rice made for both a great taste and cool look.

      Reply
  7. Brittany says

    October 13, 2016 at 1:45 pm

    These look delicious, I will be adding them to our dinner rotation for sure! So glad I found your blog as i’m dairy free and working towards cutting out refined sugars.

    Reply
    • Joscelyn | Wifemamafoodie says

      October 18, 2016 at 11:52 pm

      Thank you, Brittany! I hope you enjoy these as much as we did and are able to find other recipes to try as well!

      Reply

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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