Healthy Stuffed Peppers with Chicken Fajita

Ingredients:

• 340 g skinless, boneless chicken thighs, cut into bite-sized pieces
• 2 tsp chili powder
• 1 tsp ground cumin
• 2 tbsp. l. rapeseed oil
• 1 large white onion, thinly sliced
• 2 tbsp. boiled brown rice
• 1 cup shredded Mexican cheese mix
• Juice of 1 large lime
• 4 medium bell peppers, halved and seeded (green, red, yellow and orange)
• A handful of coriander leaves with soft stems
• 2 tbsp sour cream
• 0.5 cup guacamole (optional)
• 0.5 cup pico de gallo (optional)

Preparation:

1. Preheat oven to 230°C.
2. In a large bowl, combine the chicken, chili powder, cumin, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Stir to distribute evenly and coat the meat.
3. In a large cast-iron skillet, heat 1 tablespoon canola oil over medium-high heat until smoking. Add the chicken and cook, undisturbed, until browned in spots, about 2 minutes. Add the onion and cook, stirring frequently, until tender, another 3 minutes.
4. Transfer the chicken filling to another large bowl, rinse and dry the pan. Add the rice, 1/2 cup of cheese, half the lime juice, 3/4 teaspoon of salt, and a pinch of freshly ground black pepper to the chicken and stir. Divide the filling among the peppers.
5. Pour the remaining oil into the skillet, add the peppers, and place over high heat. When the oil begins to shimmer, about 2 minutes, transfer the skillet to the oven and bake until the filling is heated through and the peppers are softened, about 20 minutes. Sprinkle with the remaining 1/2 cup of cheese and bake until melted, another 3 minutes.
6. Drizzle the peppers with the remaining lime juice and sprinkle with cilantro leaves. Serve the stuffed peppers with sour cream, guacamole, and pico de gallo.