Discover the deliciousness of Chicken Fajita Stuffed Peppers! This vibrant recipe combines colorful bell peppers with tender chicken, spices, and cheese, creating a mouthwatering dish that's perfect for any meal. Easy to prepare and packed with flavor, these stuffed peppers are sure to impress. Ready to get cooking?
4 large bell peppers (choose red, yellow, or green for a colorful dish)
1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
1 tablespoon olive oil (plus more for brushing)
1 small onion, finely chopped
1 additional red bell pepper, finely chopped (for enhanced flavor)
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and freshly cracked black pepper to taste
1 cup corn (fresh or frozen works well)
1 can (15 oz) black beans, rinsed and drained
1 cup shredded cheese (choose cheddar or Monterey Jack for best flavor)
2 tablespoons fresh cilantro, chopped (for a vibrant garnish)
Optional: Sour cream or Greek yogurt for serving
![- Large bell peppers (4, in various colors) - Boneless, skinless chicken breasts (1 lb) - Olive oil (1 tbsp plus extra for brushing) - Onion (1 small, finely chopped) - Garlic (2 cloves, minced) - Red bell pepper (1, finely chopped) - Chili powder (1 tsp) - Ground cumin (1 tsp) - Smoked paprika (1/2 tsp) When making Chicken Fajita Stuffed Peppers, I love to use four large bell peppers. You can pick red, yellow, or green. Each color adds charm to your dish. You need one pound of boneless, skinless chicken breasts. Dice them into bite-sized pieces for quick cooking. Next, heat one tablespoon of olive oil in your skillet. You can brush the outside of the peppers with extra olive oil. This step adds flavor and a nice sheen. You can’t forget the veggies! Use one small onion, finely chopped. Add two cloves of minced garlic for a rich taste. I also like to include one finely chopped red bell pepper for extra sweetness. Spices bring everything together. Use one teaspoon of chili powder and one teaspoon of ground cumin. For a smoky twist, add half a teaspoon of smoked paprika. These spices make the filling burst with flavor. For the full recipe, check out the detailed instructions. Enjoy your cooking adventure! - Preheat the oven to 375°F (190°C). - Slice the tops off the bell peppers. Remove seeds and membranes. I like to use colorful bell peppers for this dish. Red, yellow, and green look great together. They also add a range of flavors. Lightly brush the outside of the peppers with olive oil. This adds taste and helps them brown nicely. Place them cut side up in a baking dish. - Sauté chicken in olive oil until browned. - Add onion, red bell pepper, and garlic to the skillet. In a large skillet, heat one tablespoon of olive oil over medium heat. Once the oil shimmers, add the diced chicken. Cook until the chicken is browned, about 5-7 minutes. Make sure it is cooked through and not pink inside. Next, add the finely chopped onion, red bell pepper, and minced garlic. Sauté the mix for about 3-4 minutes. Stir occasionally until the veggies soften and smell great. - Incorporate spices and other ingredients. - Fill each pepper with the chicken fajita mixture. Add chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir well to coat the chicken and vegetables. This ensures each bite is full of flavor. Now, add corn and rinsed black beans to the skillet. Stir to combine everything and heat for another 2-3 minutes. Remove the skillet from heat and mix in half of the shredded cheese. Take each bell pepper and fill it with the chicken fajita mixture. Pack it in firmly to maximize filling. Top each stuffed pepper with the remaining cheese. Cover the baking dish with foil to keep moisture in. Bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. Look for bubbly cheese and tender peppers. Once done, let the dish cool for a few minutes. Garnish each pepper with chopped cilantro before serving. Enjoy this delicious, colorful meal! For the complete recipe, check out the Full Recipe. To boost the flavor of your chicken fajita stuffed peppers, try these tips: - Spice it up: Add more chili powder for heat. You can also mix in cayenne pepper if you like it hot. - Zesty twist: A squeeze of lime juice brightens the whole dish. Add it while cooking the chicken. - Tender peppers: Bake the peppers covered for the first 25 minutes. This helps them get soft and juicy. How you serve your stuffed peppers makes a big difference. Here are some fun ideas: - Plating: Use a bright platter to show off the colors of the peppers. Arrange them in a circle or row for a nice look. - Garnishing: Top each pepper with a dollop of sour cream or Greek yogurt. Fresh cilantro sprinkled on top adds a burst of green and flavor. For the full recipe, check out [Full Recipe]. Enjoy making your meal look as good as it tastes! {{image_4}} You can switch up the meat in this recipe. Ground turkey works well and is leaner. You can also use ground beef for a richer flavor. Both options will still give you that tasty fajita vibe. If you're looking for a vegetarian option, try black beans and quinoa. They add protein and texture. This combo makes the dish filling and healthy, just like the chicken version. You can get creative with fillings. Incorporate rice for a heartier meal. It pairs well with the spices and adds a nice texture. You can also change the cheese. Try pepper jack for a little heat or mozzarella for a milder taste. Adding more vegetables can boost flavor and nutrition too. Zucchini adds moisture, while mushrooms give a savory taste. Mix and match to find your favorite combo. For more ideas, check out the Full Recipe for Chicken Fajita Stuffed Peppers. To keep your chicken fajita stuffed peppers fresh, store leftovers in the refrigerator. Place them in an airtight container. They will stay tasty for about 3 to 4 days. If you want to freeze them, wrap each pepper tightly in plastic wrap. Then, put them in a freezer bag or container. Frozen stuffed peppers can last up to 3 months. Just make sure to label the containers with the date. When it’s time to enjoy your stuffed peppers again, you can reheat them safely in different ways. The best way is to use the oven. Preheat it to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 to 25 minutes. This keeps them warm and moist. You can also use the microwave if you’re in a hurry. Put the stuffed pepper on a microwave-safe plate. Cover it with a paper towel to keep moisture in. Heat for 2 to 3 minutes, checking halfway through. To keep the flavor and texture, avoid overheating. Check often to ensure they don’t become dry. Enjoy your flavorful dinner with a smile! If you want to follow the full recipe, it’s always available for you to explore. Can I make stuffed peppers ahead of time? Yes, you can prepare stuffed peppers in advance. Make the filling and stuff the peppers. Cover them and store in the fridge for up to two days. When ready, bake them as directed. This saves time on busy days. What can I substitute for chicken in this recipe? If you want to swap the chicken, use ground turkey or beef. For a vegetarian option, use cooked quinoa or more black beans. Tofu is another good choice if you want a plant-based protein. How do I know when the stuffed peppers are done cooking? The peppers are done when they are tender and the cheese is bubbly. You can insert a fork to check the pepper's softness. The chicken filling should be fully cooked and hot throughout. Chicken fajita stuffed peppers are easy to make and full of flavor. You saw how to select fresh ingredients, prepare the chicken, and fill each pepper. This dish is great for any meal and allows for many variations. Consider swapping out proteins or adding new veggies. Proper storage and reheating keep these peppers tasting fresh. I hope you try this recipe and enjoy it as much as I do. Happy cooking!](https://eataroundit.com/wp-content/uploads/2025/07/805a0357-7f11-4e3d-ba1c-073afe3b03fc-250x250.webp)