Mexican · dinner, lunch

Chicken Fajita Stuffed Capsicums

Chicken Fajita Stuffed Capsicums — from Anna's Kitchen & Stitchin's cooking video Watch how it’s made · 5:19

Video by Anna's Kitchen & Stitchin on YouTube · Open on YouTube

45 minServes 6190 kcal a serve
  • Low carb (8.4 g net carbs) but not keto: 26% of the energy is from fat, and keto meals get about 60% or more
  • Gluten-free ingredients
  • Dairy-free if you leave out the cheese
  • Nut-free

Contains: Milk. Check labels on stock, sauces and spice mixes.

Each capsicum is mostly vegetables, with shredded chicken for about 19 g protein, well over a day's vitamin C and around 8 g net carbs, using cauliflower instead of rice.

Printable PDFA4

The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.

Ingredients 8

Method

Tap a time to watch that step in the video.

  1. Heat the oven to 180°C (350°F). Slice the tops off the capsicums, loosen and pull out the membranes and seeds without piercing the base, and stand them upright in a muffin tin set on a baking tray. 1:19
  2. Heat the oil in a frying pan over medium-high heat and sauté the onion for 2–3 minutes. Add the cauliflower rice and cook another 2–3 minutes. 2:57
  3. Stir in the fajita seasoning and water, then add the shredded chicken and cook for a minute or two until well mixed. 3:35
  4. Pack the filling into the capsicums, pressing it down. Add a little cheese on top if you like. 4:18
  5. Bake for 25–30 minutes until the capsicums are tender. Serve as they are, or with salsa, sour cream or guacamole. 4:46

Tip. Makes 6; serves 6 at one capsicum each (our estimate). The cook's homemade seasoning is salt-free, so add salt to taste. Top with salsa, sour cream or guacamole if you like.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 6

Energy190 kcal790 kJ
Protein19 g39% of a day
Fibre4.9 g18% of a day
Carbohydrate13 g8.4 g net · 7.8 g sugars5% of a day
Fat6.6 g2 g saturated8% of a day
Sodium90 mg4% of a day

Where the energy comes from one serve

  • Net carbs 20%
  • Protein 45%
  • Fat 35%

Low carb: under 26% of the energy is from carbs.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin C High233%

210 mg a serve, mostly from capsicums (91%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin B6 High51%

0.9 mg a serve, mostly from capsicums (50%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Vitamin A High34%

309 µg a serve, mostly from capsicums (76%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Selenium High27%

15 µg a serve, mostly from chicken breasts (92%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin E High24%

3.6 mg a serve, mostly from capsicums (67%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Folate High24%

96 µg a serve, mostly from capsicums (72%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin K Source14%

16 µg a serve, mostly from capsicums (45%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Potassium Source13%

630 mg a serve, mostly from capsicums (50%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Zinc Source12%

1.3 mg a serve, mostly from chicken breasts (37%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Magnesium Source11%

45 mg a serve, mostly from capsicums (40%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Iron Source10%

1.8 mg a serve, mostly from capsicums (33%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Show the other 4
Vitamin B129%

0.2 µg a serve, mostly from chicken breasts (81%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Omega-37%

0.1 g a serve, mostly from capsicums (40%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Calcium5%

70 mg a serve, mostly from cheese (51%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin D0%

0.1 µg a serve, mostly from chicken breasts (62%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

You might also like

Browse all 953 recipes

Recipe and video by Anna's Kitchen & Stitchin; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.