Go Back
- 4 large bell peppers - 1 pound boneless, skinless chicken breast - 1 tablespoon olive oil - 1 medium onion - 1 red bell pepper - Spices: chili powder, ground cumin, smoked paprika, salt, and black pepper - 1 cup canned black beans - 1 cup corn - 1 cup shredded cheese - Garnishes: Fresh cilantro, sour cream or Greek yogurt When making Chicken Fajita Stuffed Peppers, the right ingredients make all the difference. I love using large bell peppers because they hold a lot of filling. You can choose any color you like for a vibrant look. For the chicken, I prefer boneless, skinless chicken breast. It cooks fast and stays juicy. A bit of olive oil helps to brown the chicken and adds flavor. Next, I add vegetables. I always include a medium onion for sweetness and a red bell pepper for extra color. Spices are key to a great fajita flavor. I use chili powder, ground cumin, smoked paprika, plus salt and black pepper to create a warm, savory taste. I also mix in canned black beans and corn for added texture and nutrition. Finally, I top it all off with shredded cheese. It melts beautifully and adds creaminess to each bite. For garnishing, fresh cilantro brightens the dish. A dollop of sour cream or Greek yogurt adds a nice cool touch. Together, these ingredients create a delightful, hearty meal. - Preheat the oven to 375°F (190°C). - Cut off the tops of the bell peppers. Remove the seeds and membranes. Set the hollowed peppers aside. - In a large skillet, heat 1 tablespoon of olive oil over medium heat. - Add 1 pound of diced chicken breast. Cook for 5-7 minutes until browned. - Once the chicken is cooked, add 1 medium sliced onion and 1 sliced red bell pepper. Sauté for 3-4 minutes until soft. - Sprinkle in 1 teaspoon of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, and salt and black pepper to taste. Stir well. - Fold in 1 cup of rinsed black beans and 1 cup of corn. Mix until combined. - Use a spoon to fill each bell pepper with the chicken mixture, pressing down lightly. - Arrange the stuffed peppers upright in a baking dish. - Sprinkle 1 cup of shredded cheese on top of each pepper. - Cover the dish with aluminum foil and bake for 25-30 minutes. - Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. Once baked, let the peppers cool for a few minutes before serving. Enjoy the vibrant flavors! - Always cook chicken to an internal temperature of 165°F (75°C). - Use a meat thermometer to check for doneness. - To brown the chicken, heat your pan well before adding it. - Avoid crowding the pan; this helps achieve that perfect sear. - Swap chicken for turkey or even beans for a vegetarian dish. - Add ingredients like black olives or corn for more flavor. - Adjust spices based on your taste; add more chili powder for heat. - For a milder dish, use less chili powder and skip the hot sauce. - Serve with a side of rice or a fresh salad for balance. - Add salsa or guacamole for extra zest. - Present the peppers on a colorful plate for an appealing look. - Top with a sprinkle of cheese or fresh herbs right before serving. {{image_4}} You can choose different colors of bell peppers for your dish. Red, yellow, and green peppers all add their own taste. Each color has a unique flavor. For a twist, try zucchini or poblano peppers. They make great alternatives to bell peppers. Zucchini adds moisture, while poblano peppers bring a mild heat. If you want to switch things up, you can use turkey instead of chicken. Tofu is also a great option for a plant-based meal. You can change the beans too. Instead of black beans, try kidney beans or pinto beans. Adding in extra veggies like spinach or mushrooms can boost flavor and nutrition. To make your meal gluten-free, just ensure all your ingredients are labeled as such. You can also make a vegetarian version by skipping the chicken. For those on a low-carb diet, use cauliflower rice instead of beans. If you need a dairy-free option, skip the cheese or use a dairy-free alternative. These adjustments help you enjoy delicious stuffed peppers no matter your diet. After you enjoy your Chicken Fajita Stuffed Peppers, let them cool. Place them in an airtight container. Store them in the fridge for up to four days. If you want to freeze them, wrap each pepper in plastic wrap. Then, place them in a freezer bag. They can last for about three months in the freezer. To reheat stuffed peppers, avoid drying them out. Use the oven for best results. Preheat your oven to 350°F (175°C). Bake them for about 20 minutes. If using a microwave, heat them on medium for about 3-5 minutes. Check to make sure they are hot all the way through. In the fridge, your stuffed peppers last for about four days. When frozen, they stay good for three months. After thawing, use them within three days. Always check for signs of spoilage before eating. Yes, you can prepare Chicken Fajita Stuffed Peppers ahead. Start by cooking the chicken and veggies. Let them cool, then store in the fridge. You can also hollow the bell peppers in advance. When ready to eat, fill the peppers and bake. This saves time on busy days. Chicken Fajita Stuffed Peppers are quite healthy. They include lean chicken, colorful peppers, and black beans. Each serving provides protein, fiber, and vitamins. The cheese adds some calcium but can be adjusted. You can make it even healthier by using less cheese or adding more veggies. Yes, you can use cooked chicken. This can save time as the chicken only needs to heat through. Just chop the chicken into small pieces. Reduce cooking time for the chicken and adjust seasoning since cooked chicken might already have flavor. Mixing in the spices when you sauté the veggies will help blend the flavors. Chicken Fajita Stuffed Peppers offer a tasty blend of flavors. We covered the main ingredients, like chicken and spices. I shared step-by-step instructions for easy preparation. You can customize the recipe per your taste and dietary needs. Remember to store leftovers properly and reheat them to avoid drying. Overall, this meal is healthy, fun, and perfect for family dinners. Enjoy making and sharing these delicious stuffed peppers!

Chicken Fajita Stuffed Peppers

Make mealtime exciting with these delicious chicken fajita stuffed peppers! These vibrant bell peppers are loaded with tender chicken, black beans, corn, and zesty spices, then topped with gooey cheese for a mouthwatering finish. Perfect for a cozy family dinner or a fun gathering, this recipe is easy to follow and packed with flavor. Click through to explore this recipe and elevate your weeknight dinners to a whole new level!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (choose any color you like)

1 pound (450g) boneless, skinless chicken breast, diced into bite-sized pieces

1 tablespoon olive oil

1 medium onion, thinly sliced

1 red bell pepper, sliced into strips

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and black pepper to taste

1 cup canned black beans, rinsed and drained well

1 cup corn (you can use fresh or frozen)

1 cup shredded cheese (cheddar or Mexican blend works great)

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Instructions
 

Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Carefully remove the tops from the bell peppers, making sure to take out all the seeds and membranes. Set the hollowed peppers aside.

      In a large skillet, heat the olive oil over medium heat. Once hot, add the diced chicken breast and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked through.

        Next, add the sliced onion and red bell pepper to the skillet. Sauté for about 3-4 minutes, stirring occasionally, until both the onion and bell pepper are softened and fragrant.

          Sprinkle in the chili powder, ground cumin, smoked paprika, and season with salt and black pepper. Stir everything together and cook for an additional minute, allowing the spices to release their aroma.

            Remove the skillet from the heat and gently fold in the rinsed black beans and corn, ensuring an even mix throughout the chicken and vegetable mixture.

              Use a spoon to fill each prepared bell pepper with the chicken and vegetable mixture, pressing down lightly to pack them in.

                Carefully place the stuffed peppers upright in a baking dish. Generously sprinkle the shredded cheese on top of each stuffed pepper.

                  To keep the moisture in, cover the dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes.

                    After the initial baking time, remove the foil and continue to bake for another 10 minutes, or until the cheese is bubbly and just starting to turn golden brown.

                      Once baked, take the peppers out of the oven and allow them to cool for a few minutes before serving.

                        For a finishing touch, garnish with freshly chopped cilantro and serve with a dollop of sour cream or Greek yogurt on the side for added creaminess.

                          - Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4