Fajitas stuffed Chicken served with Mexican rice and Periperi sauce 


1/2 red pepper
1/2 green pepper

1/2 yellow pepper

1 small onion,

1 tsp crushed black pepper

2 tbsp cream cheese

1/4 cup shredded cheddar cheese

2 boneless chicken breasts

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

4 Tbsp Olive oil

Salt to taste


Heat the 2 tbsp olive oil in a pan, cook the sliced peppers, onion, salt, and black pepper until soft, remove from pan in a bowl and keep it aside.
In the same bowl, mix in the cream cheese, cheddar, stirring it well.

Marinate the chicken with the salt, chili powder, cumin, and garlic powder.
When help of sharp knife make a pocket in the chicken horizontally and fill the pocket with cooked veggie and cheese mixture.
Press the edges of the chicken secure it with toothpick.
Heat the remaining oil in a pan over medium heat. Cook the stuffed chicken for 3-4 minutes on each side to sear, then transfer it preheated oven for 10 minutes or until cheese is melted and chicken is cooked through. Remove all the tooth picks.
Rest the chicken for 4-5 minutes before serving.

Ingredients for Mexican rice:

2 cup cooked rice

1/2 red bell pepper

1/2 yellow bell pepper

1/2 green bell pepper

2 cloves garlic

1 small onion

1/2 tsp tomato paste

1/2 tsp mix herb

1/4 tsp chili powder

Salt to taste

2 tsp oil

Chopped parsley


Heat oil in the wok add chopped onion and crushed garlic sauté for 3-4 minutes add tomato paste and chili powder and cook for another 2 minutes then add chopped bell peppers ( you can add corn and beans too)
Cook till the bell pepper are soft, then add cooked rice and salt to taste and stir well.
Reduce the heat and cover the wok and cook for 5 minutes. Sprinkle some chopped parsley and serve hot.


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