Description
Are you looking for a healthy, low-carb dinner idea that’s absolutely bursting with flavor? 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
Units
Scale
- 3 large Green Bell Peppers (or red, yellow, or orange)
- 1 tablespoon Olive Oil
- 1 Medium Onion, chopped
- 2 Garlic Cloves, minced
- 1 pound Boneless, Skinless Chicken Breast, cut into small, bite-size pieces
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Cumin
- To taste Salt
- To taste Freshly Ground Black Pepper
- 1 cup Precooked Rice (white or brown)
- 2 tablespoons Fresh Cilantro, chopped (plus more for garnish)
- 1 tablespoon Fresh Lime Juice (from about 1/2 a lime)
- 3/4 cup Shredded Cheddar Cheese (or a Mexican blend)
- For Serving (Optional): Sour Cream, Pico de Gallo, Salsa
Instructions
- Preheat & Prep Peppers: Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise; remove seeds and membranes. Arrange the pepper halves, cut-side up, in a 9×13 inch baking dish.
- Sauté Aromatics and Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions and sauté for 2-3 minutes, until softened. Add the minced garlic, bite-size chicken, chili powder, and cumin. Season with salt and pepper. Cook, stirring, for 5-7 minutes, until the chicken is fully cooked through.
- Combine the Filling: Add the precooked rice, 2 tablespoons of cilantro, and 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 flavors are combined.
- Stuff the Peppers: Carefully spoon the hot chicken and rice mixture generously into each of the pepper halves.
- Add Water and Bake (Covered): Pour about ½ to 1 cup of water into the bottom of the baking dish, around the peppers (not in them). Cover the entire dish tightly with aluminum foil. Bake for 20 minutes.
- Add Cheese and Bake (Uncovered): Carefully remove the foil. Sprinkle the shredded cheddar cheese evenly over the tops of the peppers. Return the dish to the oven, uncovered, and bake for another 5-10 minutes, until the peppers are fork-tender and the cheese is melted and bubbly.
- Garnish and Serve: Let the peppers rest for a few minutes. Serve them warm, topped with optional sour cream, pico de gallo, and an extra sprinkle of fresh cilantro.
Notes
- Stable Peppers: 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.
- Quick-Cook Chicken: Cutting the chicken into small, uniform pieces ensures it cooks quickly and evenly, and makes it easier to stuff into the peppers.
- Tender Pepper Secret: Adding water to the bottom of the baking dish creates steam in the oven, which is the secret to getting tender, soft peppers instead of tough, wrinkly ones.
- Hot Filling: Be careful when stuffing the peppers, as the filling will be hot from the skillet!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course, Dinner, Healthy
- Method: Sautéing, Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
