Easy Chicken Fajita Stuffed Peppers (Healthy & Flavorful!)

Are you looking for a healthy, low-carb dinner idea that’s absolutely bursting with flavor? What if you could take all the smoky, zesty goodness of a sizzling skillet of chicken fajitas and pack it into a tender, cheesy bell pepper? It’s the perfect all-in-one meal that satisfies cravings without the guilt.

This Chicken Fajita Stuffed Peppers recipe is about to become a staple in your weeknight rotation. We create a quick and savory filling of seasoned chicken, onions, rice, and cilantro, stuff it into green bell peppers, and bake them to tender perfection. Topped with bubbly melted cheddar cheese, these stuffed peppers are a delicious, gluten-free, and satisfying way to enjoy a Tex-Mex classic.

Ingredients

This recipe uses simple, fresh ingredients and pre-cooked rice to come together in a flash.

Ingredient	Amount/Quantity	Notes
Green Bell Peppers	3 large	Or use red, yellow, or orange bell peppers
Olive Oil	1 tablespoon
Medium Onion, chopped	1
Garlic Cloves, minced	2
Boneless, Skinless Chicken Breast	1 pound	Cut into small, bite-size pieces
Chili Powder	2 teaspoons
Ground Cumin	1 teaspoon
Salt	To taste
Freshly Ground Black Pepper	To taste
Precooked Rice	1 cup	White or brown rice works great
Fresh Cilantro, chopped	2 tablespoons	Plus more for garnish
Fresh Lime Juice	1 tablespoon	From about ½ a lime
Shredded Cheddar Cheese	¾ cup	Or a Mexican blend
For Serving (Optional):
Sour Cream or Plain Greek Yogurt
Pico de Gallo or Salsa

Timing

This delicious, healthy meal is easy to prep and bakes up in under an hour, making it perfect for a weeknight.

• Preparation Time: 20 minutes
• Cooking Time: 30-35 minutes
• Total Time: Approximately 50-55 minutes

Step-by-Step Instructions

Follow these simple steps to create flavorful, cheesy stuffed peppers that everyone will love.

Step 1: Preheat Oven and Prepare Peppers

First, preheat your oven to 375°F (190°C). Prepare the bell peppers by cutting them in half lengthwise (from stem to bottom). Remove all the seeds and the white membranes from the inside. Arrange the pepper halves, cut-side up, in a 9×13 inch baking dish.

• Actionable Tip: If your pepper halves are wobbly, carefully slice a tiny sliver of skin off the bottom (without cutting through) to create a flat, stable base.

Step 2: Sauté Aromatics and Chicken

this now & bake later ❤️

Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions and sauté for 2-3 minutes, stirring, until they begin to soften and become translucent.

Add the minced garlic, bite-size chicken pieces, chili powder, and cumin to the skillet. Season generously with salt and pepper. Cook, stirring occasionally, for 5-7 minutes, until the chicken is fully cooked through and no longer pink inside.

• Actionable Tip: Cutting the chicken into small, uniform pieces ensures it cooks quickly and evenly, and makes it easier to stuff into the peppers.

Step 3: Combine the Filling

Once the chicken is cooked, add the precooked rice, 2 tablespoons of chopped cilantro, and the fresh lime juice to the skillet. Stir everything together and cook for about 2 minutes more, just until the rice is heated through and all the flavors are well combined. Remove the skillet from the heat.

Step 4: Stuff the Peppers

Carefully spoon the hot chicken and rice mixture into each of the pepper halves. Fill them generously, mounding the filling slightly on top.

• Actionable Tip: Be careful, as the filling will be hot! Using a spoon to press the filling gently into the corners of the pepper ensures a hearty, full pepper.

Step 5: Add Water and Bake (Covered)

Pour a small amount of water (about ½ to 1 cup) into the bottom of the baking dish, around the peppers, not on them. This creates steam in the oven, which is the secret to getting tender, soft peppers instead of tough, wrinkly ones. Cover the entire baking dish tightly with aluminum foil.

Bake in the preheated oven for 20 minutes.

Step 6: Add Cheese and Bake (Uncovered)

After 20 minutes, carefully remove the foil (watch out for steam!). Sprinkle the ¾ cup of shredded cheddar cheese evenly over the tops of the filled peppers. Return the dish to the oven, uncovered, and bake for another 5-10 minutes, or until the peppers are fork-tender and the cheese is melted, bubbly, and delicious.

Step 7: Garnish and Serve

Carefully remove the baking dish from the oven. Let the Chicken Fajita Stuffed Peppers rest for a few minutes. Serve them warm, topped with a dollop of sour cream, a spoonful of pico de gallo, and an extra sprinkle of fresh cilantro, if desired.

Nutritional Information

Nutritional information is an estimate per serving (one stuffed pepper half) and can vary based on the size of your peppers and specific ingredients.

• Calories: Approx. 300-350 kcal
• Protein: 30 g
• Carbohydrates: 22 g
• Fat: 10 g
• Saturated Fat: 4 g
• Fiber: 4 g

Notable Benefit: This dish is a fantastic source of lean protein and is packed with Vitamin C from the bell peppers.

Healthier Alternatives

This recipe is already a great balanced meal, but you can customize it further!

• Low-Carb / Keto: For a low-carb version, simply omit the rice from the filling and add more chicken, or substitute the rice with 1 cup of cauliflower rice (add it raw with the chicken; it will cook in the pan).
• Different Grains: Use 1 cup of precooked quinoa or brown rice instead of white rice for added fiber and whole-grain benefits.
• Leaner Protein: Substitute the chicken breast with lean ground chicken or ground turkey for a different texture.
• Dairy-Free: Omit the cheese topping or use your favorite dairy-free shredded cheese alternative. Skip the sour cream garnish or use a dairy-free version.

Serving Suggestions

These Chicken Fajita Stuffed Peppers are a fantastic all-in-one meal!

• Top it Off: Set up a “toppings bar” for a fun, interactive dinner. Include bowls of sour cream (or plain Greek yogurt), pico de gallo or your favorite salsa, sliced avocado or guacamole, and extra cilantro.
• Simple Side Salad: A light side salad with a zesty lime vinaigrette is all you need to complete this meal.
• Black Beans: Serve with a side of seasoned black beans for even more fiber and protein.

Common Mistakes to Avoid

For perfect stuffed peppers every time, watch out for these common issues:

• Tough, Wrinkly Peppers: This happens when they are roasted dry. Solution: Don’t forget to add water to the bottom of the baking dish and cover it tightly with foil for the first 20 minutes. This steams the peppers, making them perfectly tender.
• Overcooked, Dry Chicken: If you sauté the chicken for too long on its own, it can become dry after baking. Solution: Cook the chicken in the skillet just until it’s no longer pink. It will finish cooking in the oven, ensuring it stays tender and juicy.
• Bland Filling: This recipe relies on good seasoning. Solution: Don’t be shy with the chili powder, cumin, salt, and pepper. And don’t skip the fresh lime juice and cilantro at the end – they add a crucial burst of brightness!

Storing Tips

Leftovers make a fantastic and easy lunch the next day!

• Refrigerate: Let the stuffed peppers cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: Reheat individual peppers in the microwave for 1-2 minutes until hot. You can also reheat them in a 350°F (175°C) oven in a small baking dish (covered with foil) for 15-20 minutes, or until warmed through.
• Freezing: You can freeze the cooked and cooled stuffed peppers. Place them in a freezer-safe, airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as directed above.

Conclusion

These Chicken Fajita Stuffed Peppers are a delicious, healthy, and satisfying way to enjoy all the Tex-Mex flavors you love in a low-carb, vegetable-packed format. They are easy to assemble, perfect for meal prep, and a guaranteed hit with the whole family. This is one stuffed peppers recipe that proves healthy eating can be incredibly flavorful and fun!

Ready to spice up your dinner routine? Give this recipe a try and let us know what you think in the comments below! Don’t forget to rate the recipe and subscribe for more easy, healthy, and delicious meal ideas!

FAQs

Q1: Can I use different colored bell peppers?

Absolutely! Red, yellow, or orange bell peppers are all fantastic in this recipe. They are generally sweeter than green peppers and will add a beautiful pop of color to the dish.

Q2: Can I use leftover chicken?

Yes! This recipe is a perfect way to use up leftover rotisserie chicken or any cooked, shredded chicken. Simply add about 1-1.5 pounds (or 2-3 cups) of shredded, cooked chicken to the skillet with the sautéed onions and garlic, along with the spices, and proceed with the recipe.

Q3: How do I make this vegetarian?

For an easy vegetarian version, omit the chicken and add one 15-ounce can of rinsed and drained black beans to the skillet along with the rice, cilantro, and lime juice. You may also want to add extra spices or a can of diced green chiles for more flavor.

Q4: Can I assemble these stuffed peppers ahead of time?

Yes! You can fully assemble the peppers (steps 1-5) and store them covered in the refrigerator for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the initial covered baking time since they are starting cold.

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