Chicken Fajita Stuffed Sweet Potatoes

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 4 servings

4 sweet potatoes
3 teaspoons coconut oil, divided
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon minced garlic
½ teaspoon sea salt
16 ounces chicken breast, sliced into strips
1 onion, sliced
3 Bellafina peppers, sliced
1 tomato, diced

Preheat oven to 425 degrees F.
Coat sweet potatoes with 1 teaspoon coconut oil and sprinkle with salt and pepper.
Wrap sweet potatoes in tin foil. Using a knife, pierce through foil to to poke holes in potatoes.
Bake potatoes in oven for 45 minutes.
In a small bowl, mix together seasonings.
Heat 1 teaspoon coconut oil in cast iron skillet over medium high heat.
Add chicken to skillet and sprinkle with fajita seasonings. Mix together and cook until chicken is browned and fully cooked.
Remove chicken from pan and set aside.
Add remaining 1 teaspoon coconut oil to pan and add onions and peppers to skillet and sauté until vegetables are softened.
Once potatoes are cooked, slice potato and stuff with chicken and fajita peppers and fresh tomatoes.