Chicken Fajita Stuffed Peppers (Printable)
Tender bell peppers filled with seasoned chicken, sautéed vegetables, and melted cheese for a vibrant Tex-Mex dinner.
# What You'll Need:
→ Stuffed Peppers
01 - 4 large bell peppers, any color, halved and seeded
02 - 1 pound boneless, skinless chicken breast, thinly sliced
03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, thinly sliced
05 - 1 red bell pepper, thinly sliced
06 - 1 green bell pepper, thinly sliced
07 - 2 cloves garlic, minced
→ Fajita Seasoning
08 - 1 teaspoon chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Assembly
14 - 1 cup shredded cheddar or Monterey Jack cheese
15 - 2 tablespoons chopped fresh cilantro, optional
16 - 1 lime, cut into wedges for serving
# How To Make:
01 - Preheat oven to 400°F. Arrange bell pepper halves cut side up in a baking dish and lightly season with salt.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced chicken and cook for 4-5 minutes until beginning to brown.
03 - Add onion, sliced bell peppers, and garlic to the skillet. Cook for 5-6 minutes until vegetables soften and chicken cooks through.
04 - Sprinkle fajita seasoning over the mixture and stir to coat evenly. Cook for 1-2 minutes, then remove from heat.
05 - Spoon the chicken fajita mixture evenly into prepared bell pepper halves and top each with shredded cheese.
06 - Cover the baking dish with aluminum foil and bake for 25 minutes.
07 - Remove foil and bake for an additional 8-10 minutes until cheese is bubbly and peppers are tender. Garnish with cilantro and serve with lime wedges.
# Expert Tips:
01 -
- These stuffed peppers solve the messy fajita problem where all your toppings slide out the back of your tortilla, capturing every delicious bite in an edible pepper bowl.
- The leftovers actually taste better the next day when all the spices have had time to meld together, making this perfect for meal prep or busy weeknight dinners.
02 -
- If your peppers wont stand upright, slice a tiny bit off the bottom to create a flat surface, being careful not to cut through to the hollow center.
- Adding a splash of chicken broth to the baking dish before covering with foil creates steam that helps cook the peppers more evenly without drying out the filling.
03 -
- To prevent watery peppers, briefly roast the empty halves for 5 minutes before filling them this pre-cooking step draws out excess moisture and intensifies their natural sweetness.
- Reserve a small amount of cheese to sprinkle on top during the last 5 minutes of baking for an extra gooey, Instagram-worthy cheese pull when served.