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- 4 large bell peppers (any color) - 1 lb (450g) boneless, skinless chicken breast, cubed - 1 tablespoon olive oil - 1 medium onion, sliced - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 2 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 cup corn kernels (fresh or frozen) - 1 cup black beans, rinsed and drained - 1 cup shredded cheddar cheese - Fresh cilantro for garnish - Lime wedges for serving You can swap the bell peppers for zucchini or eggplant if you want a twist. Ground turkey or beef works well instead of chicken. Use olive oil or any cooking oil you like. For a dairy-free option, try vegan cheese or skip the cheese entirely. If you don’t have black beans, kidney beans or pinto beans are great alternatives. Each serving of Chicken Fajita Stuffed Peppers contains roughly: - Calories: 350 - Protein: 30g - Carbohydrates: 40g - Fat: 10g - Fiber: 8g These peppers pack a healthy punch! They contain protein from chicken and beans, fiber from corn, and vitamins from the peppers. Enjoy this meal while keeping your nutrition in check. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This helps cook the peppers evenly. While the oven heats, take four large bell peppers. Slice off the tops and remove the seeds and membranes. This step is key to making room for the tasty filling. Place the peppers upright in a baking dish. They need a sturdy base to hold the filling. Next, grab a large skillet and heat one tablespoon of olive oil over medium heat. Once hot, add one pound of cubed boneless chicken breast. Season the chicken with salt, pepper, chili powder, cumin, and paprika. Cook it for about 5 to 7 minutes. You want the chicken browned and fully cooked. After the chicken is ready, toss in one sliced onion and the sliced red and green bell peppers. Sauté these for about 5 minutes until they soften. Add two minced garlic cloves and cook for one more minute. Finally, stir in one cup of corn and one cup of black beans. Make sure everything is mixed well and heated through. Now it’s time to fill your peppers! Remove the skillet from heat and carefully spoon the chicken mixture into each bell pepper. Pack the filling tightly. Then, top each pepper with one cup of shredded cheddar cheese. Cover your baking dish with foil. Bake the peppers for 25 minutes. After that, take off the foil and bake for an extra 10 minutes. This will make the cheese bubbly and golden. Once done, garnish with fresh cilantro and serve with lime wedges for a zesty kick! To make sure your peppers are soft, choose large, fresh ones. Cut off the tops and remove the seeds. Pre-baking them for 10 minutes at 375°F helps. This step softens them before filling. It also makes them cook evenly. You want your peppers to be tender and easy to eat. Seasoning is key to great flavor. Start with salt and pepper as your base. Add chili powder, cumin, and paprika for warmth. These spices bring out the best in the chicken and veggies. Mix them in while cooking the chicken. Taste as you go. This way, you can adjust to your liking. Try adding lime juice for a zesty kick. Fresh cilantro adds a bright touch. You can also top with avocado or sour cream. If you want extra heat, add jalapeños. For a smoky flavor, try smoked paprika. These small tweaks make a big difference. Your stuffed peppers will burst with flavor! Pro Tips Choose Colorful Peppers: Using a variety of colored bell peppers not only makes your dish visually appealing but also adds different flavors to the mix. Season Generously: Don't be shy with your spices! Proper seasoning is key to enhancing the flavors of the chicken and vegetables. Customize Your Fillings: Feel free to add other ingredients like diced tomatoes or jalapeños for an extra kick and more complexity in flavors. Serve with Fresh Sides: Pair your stuffed peppers with a fresh salad or guacamole to complement the dish and add a refreshing contrast. {{image_2}} You can make a tasty version without meat. Use beans, lentils, or quinoa as the base. Mix in some sautéed onions, corn, and spices. Add diced tomatoes for a fresh kick. Top with cheese or a dairy-free option. These stuffed peppers are just as satisfying and colorful. Want to switch up the protein? Ground turkey or beef works great. You can also use shredded rotisserie chicken for a quick option. For seafood lovers, try shrimp or crab meat. Each protein brings a unique taste, so feel free to experiment. Just adjust cooking time based on the protein you choose. If you're watching carbs, opt for cauliflower rice instead of beans or corn. Zucchini or mushrooms can replace the peppers altogether. You can bake the filling in a casserole dish for an easy, hearty meal. These low-carb options keep the flavor but trim the carbs. Enjoy your meal without the guilt! To keep your Chicken Fajita Stuffed Peppers fresh, let them cool down first. Place them in an airtight container. Store them in the fridge for up to four days. If you have extra filling, store that separately. This helps keep the peppers from getting soggy. When you want to enjoy the leftovers, simply preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to prevent drying out. Heat for about 15-20 minutes, or until they are warmed through. You can also microwave them for a quicker option. Heat on high for about 2-3 minutes, checking to ensure they are hot. If you want to save some for later, freezing is a great option. First, let the stuffed peppers cool completely. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last for up to three months in the freezer. To reheat, thaw them overnight in the fridge, then follow the reheating instructions above. Yes, you can use any cheese you enjoy! Try Monterey Jack for a milder taste. Queso fresco adds a nice crumbly texture. Pepper jack gives it a spicy kick. Just remember, the cheese needs to melt well for that gooey topping. Leftovers can last up to four days in the fridge. Store them in an airtight container to keep them fresh. Make sure to cool them down before sealing. You can reheat them in the oven or microwave when you're ready to eat. Many side dishes pair well with stuffed peppers. A simple green salad adds freshness. Mexican rice or quinoa can make it heartier. You might also try guacamole and tortilla chips for a fun twist. Each side dish complements the flavors in the stuffed peppers nicely. This post covered everything you need for stuffed peppers. We explored key ingredients, cooking steps, and ways to customize your dish. Plus, I shared storage tips and answered common questions. Stuffed peppers are tasty and easy to make. With the right mix of flavors, you can create a family favorite. Enjoy experimenting with different ingredients to make each dish unique. Happy cooking!

Chicken Fajita Stuffed Peppers

Delicious stuffed bell peppers filled with seasoned chicken, vegetables, and cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 lb boneless, skinless chicken breast, cubed
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
  • In a large skillet, heat the olive oil over medium heat. Add the cubed chicken and season with salt, pepper, chili powder, cumin, and paprika. Cook for about 5-7 minutes until the chicken is browned and cooked through.
  • Add the sliced onion and mixed bell peppers to the skillet, sautéing for an additional 5 minutes until the vegetables are tender. Stir in the minced garlic and cook for another minute.
  • Stir in the corn and black beans until well combined and heated through.
  • Remove the skillet from heat and fill each bell pepper with the chicken mixture. Pack them tightly and top with shredded cheddar cheese.
  • Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
  • Once done, garnish with fresh cilantro and serve with lime wedges on the side for added freshness.

Notes

Feel free to customize the toppings or add more vegetables.
Keyword chicken, fajitas, healthy, stuffed peppers