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For Chicken Fajita Stuffed Peppers, gather these ingredients: - 4 large bell peppers (any color) - 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, thinly sliced - 1 red bell pepper, thinly sliced - 1 green bell pepper, thinly sliced - 2 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 cup corn (fresh or frozen) - 1 cup black beans, rinsed and drained - 1 cup shredded cheese (cheddar or a Mexican blend) - Fresh cilantro, for garnish - Lime wedges, for serving You can change some ingredients for different flavors: - Use ground turkey instead of chicken for a leaner option. - Swap black beans for pinto beans if you prefer. - Try quinoa instead of corn for added texture. - If you're lactose-free, skip the cheese or use a dairy-free alternative. - Add jalapeños for extra heat or omit spices for a milder dish. This dish is tasty and offers good nutrition. Here’s a breakdown per serving: - Calories: 350 - Protein: 30g - Carbohydrates: 45g - Fat: 10g - Fiber: 8g - Sugar: 3g These values may vary based on specific ingredients used. This dish packs protein and fiber, making it a filling choice. Enjoy your Chicken Fajita Stuffed Peppers while knowing you’re eating well! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Take four large bell peppers and cut off the tops. Remove the seeds and ribs inside. Place the peppers upright in a baking dish. This will hold them steady while they bake. Next, heat one tablespoon of olive oil in a large skillet over medium heat. Add one pound of diced chicken breasts. Season the chicken with salt, pepper, chili powder, cumin, and paprika. Cook for about five to seven minutes. You want the chicken to be cooked through and lightly browned. Now, add one thinly sliced medium onion, one thinly sliced red bell pepper, and one thinly sliced green bell pepper to the skillet. Add two minced garlic cloves as well. Sauté this mix for three to four minutes. The vegetables should become tender. Stir in one cup of corn and one cup of black beans. Cook for another two minutes until everything is heated through. Carefully spoon the chicken and vegetable mix into each prepared bell pepper. Pack the filling tightly for the best flavor. Now, top each pepper with one cup of shredded cheese. Cover the baking dish with aluminum foil. Bake the stuffed peppers in your preheated oven for 30 minutes. After this time, remove the foil. Bake for another 10 to 15 minutes. This helps the cheese become bubbly and golden. Once cooked, let the peppers cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges. Enjoy your tasty meal! To cook chicken just right, start with even-sized pieces. This helps them cook evenly. Season the chicken well with salt, pepper, and spices. I love using chili powder, cumin, and paprika for a kick. Sauté the chicken on medium heat for 5 to 7 minutes. Look for a golden color and no pink inside. This means it's ready! When picking bell peppers, look for firm skin and vibrant color. The best peppers feel heavy for their size. Avoid any with wrinkles or soft spots. Each color has a unique taste. Green peppers are slightly bitter, while red and yellow are sweeter. For a fun mix, use a variety of colors in your dish! Serve your stuffed peppers on a bright platter. Add a drizzle of sour cream or a dollop of guacamole for extra flavor. Fresh cilantro on top adds a lovely touch. Lime wedges on the side enhance the meal with a zesty finish. You can also pair these peppers with a simple salad or rice for a complete dinner. Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only enhances the visual appeal of your dish but also adds a variety of flavors that complement the stuffing. Use Leftover Chicken: To save time, use leftover rotisserie chicken instead of cooking fresh chicken. Just shred it and mix it with the vegetables and spices. Customize the Spices: Feel free to adjust the spice levels by adding jalapeños for heat or extra cumin and paprika for a deeper flavor profile. Make Ahead: Prepare the stuffed peppers a day in advance and store them in the fridge. When ready to serve, just bake them for a delicious and quick meal. {{image_2}} You can easily make Chicken Fajita Stuffed Peppers vegetarian. Replace the chicken with diced zucchini or mushrooms. Both options add a nice texture. You can also use quinoa for extra protein. For flavor, add more spices or a splash of lime juice. If you want more heat, add jalapeños to the filling. You can also use a spicier chili powder. For less heat, skip the chili powder altogether. Taste the filling as you go. This way, you can adjust the spice to your liking. You can get creative with fillings. Try adding cooked rice or farro for a hearty bite. Black olives or diced tomatoes can also enhance the flavor. For a cheesy twist, mix in cream cheese or feta. Each option brings a new taste to the dish. To store leftover Chicken Fajita Stuffed Peppers, let them cool first. Place the peppers in an airtight container. You can keep them in the fridge for up to three days. Make sure they are sealed tight to keep them fresh. If you want to freeze them, wrap each stuffed pepper in plastic wrap. Then, place them in a freezer-friendly bag. They can stay in the freezer for up to three months. When you are ready to eat, thaw them in the fridge overnight before reheating. To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish, cover with foil, and heat for about 20 minutes. If using a microwave, place a pepper on a microwave-safe plate and heat for 2-3 minutes. Make sure they are heated all the way through before serving. Yes, you can use other proteins. Ground turkey or beef works well. For a lighter option, try shrimp or tofu. Each protein adds a unique flavor. Adjust cooking times as needed. Ensure all proteins are fully cooked before stuffing. You can prep this dish ahead of time. Cook the chicken and veggies as directed. Fill the peppers but do not bake them yet. Cover the dish and store in the fridge. Bake them when you're ready to serve. This saves time on busy nights. A fresh salad complements the peppers nicely. You can serve rice or quinoa for a filling meal. Guacamole and salsa add flavor and texture. Corn on the cob is a great side too. These options enhance the meal and bring variety to your plate. In this blog post, we discussed how to make Chicken Fajita Stuffed Peppers. We covered ingredients, including alternatives and nutritional info. You learned how to prep the peppers and cook the chicken filling. I shared tips for perfect cooking and choosing great bell peppers. We also explored options for vegetarians and how to store leftovers. As you try this recipe, remember to have fun. Make it your own and enjoy each bite. Happy cooking!

Zesty Chicken Fajita Stuffed Peppers

A flavorful dish featuring bell peppers stuffed with a zesty chicken and vegetable mixture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

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

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and ribs. Place them upright in a baking dish and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, chili powder, cumin, and paprika. Cook for about 5-7 minutes, until the chicken is cooked through and lightly browned.
  • Add the onion, red bell pepper, green bell pepper, and minced garlic to the skillet. Sauté for an additional 3-4 minutes until the vegetables are tender.
  • Stir in the corn and black beans, cooking for another 2 minutes until heated through. Remove from heat.
  • Carefully spoon the chicken and vegetable mixture into the prepared bell peppers, packing them tightly.
  • Top each stuffed pepper with shredded cheese, then cover the baking dish with aluminum foil.
  • Bake the stuffed peppers in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  • Once cooked, remove from the oven and allow to cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

Serve the stuffed peppers on a colorful platter, drizzled with a bit of sour cream or a dollop of guacamole for added flavor and visual appeal.
Keyword chicken, fajitas, healthy, stuffed peppers