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- 4 large bell peppers (any vibrant color: red, green, yellow, or orange) - 1 lb boneless, skinless chicken breast, cubed - 1 tablespoon olive oil - 1 medium onion, thinly sliced - 1 red bell pepper, thinly sliced - 1 green bell pepper, thinly sliced - 2 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper to taste - 1 cup corn kernels - 1 cup black beans, rinsed - 1 cup shredded cheddar cheese - Fresh cilantro, chopped - Lime wedges for serving For the best taste, choose firm bell peppers with bright colors. They should feel heavy for their size. Always pick chicken that is fresh and has no odor. When using spices, check their freshness by smelling them. Fresh spices give better flavor. If using canned corn and beans, rinse them well to wash away excess sodium. If you need a lower-carb option, try using zucchini instead of bell peppers. For a vegetarian meal, use cooked lentils or quinoa in place of chicken. You can replace cheddar cheese with dairy-free cheese for a vegan version. If you are avoiding gluten, check that your spices and beans are certified gluten-free. {{ingredient_image_2}} First, you need to preheat your oven to 375°F (190°C). This step makes sure your peppers bake perfectly. Next, take your large bell peppers and slice the tops off. Use a spoon to remove the seeds and membranes inside. Make sure the peppers can stand upright in your baking dish. This helps them hold all that tasty filling. In a big skillet over medium heat, pour in one tablespoon of olive oil. Wait until the oil is hot, then add one pound of cubed chicken breast. Season the chicken with salt, pepper, chili powder, ground cumin, and smoked paprika. Cook this for about 5-7 minutes. Stir often until the chicken turns brown and is fully cooked. Now, add one sliced onion and two types of sliced bell peppers to the skillet. Keep cooking for another 5 minutes until the veggies soften. Finally, stir in two minced garlic cloves for flavor. Cook for one more minute until the garlic smells great. Mix in one cup of corn and one cup of black beans. Stir everything together well. Take the skillet off the heat. Using a spoon, fill each pepper with the chicken mixture. Pack it tightly to fit all that goodness inside. Then, sprinkle a generous amount of shredded cheddar cheese on top of each pepper. Cover the baking dish with aluminum foil. Bake in the oven for 25 minutes. After that, take off the foil and bake for another 10 minutes until the cheese is golden and bubbly. Once baked, carefully remove the stuffed peppers from the oven. Let them cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges. Squeezing the lime over the top adds a delicious twist! To cook chicken perfectly, start with fresh, high-quality pieces. Cut the chicken into small, even cubes. This helps ensure even cooking. Use a medium heat to avoid burning. Cook the chicken until it reaches a safe internal temperature of 165°F (75°C). This will keep it juicy and tasty. When it comes to cheese, I love using cheddar. It melts well and adds great flavor. Other good options include Monterey Jack and pepper jack for a spicy kick. You can try a blend for more depth. Just make sure to sprinkle enough on top for that delicious cheesy crust. To boost flavor, add fresh herbs like cilantro before serving. A squeeze of lime juice brightens the dish. For extra heat, toss in jalapeños or use spicy chili powder. You can also try different spices like oregano or a dash of hot sauce in the chicken mix. Experimenting makes each meal unique! Pro Tips Choose the Right Peppers: Select bell peppers that are firm and vibrant in color for the best presentation and taste. Add Extra Vegetables: Feel free to add other vegetables like zucchini or corn for added flavor and nutrition. Spice It Up: Adjust the amount of chili powder to your preferred spice level, or add jalapeños for an extra kick. Cheese Variation: Experiment with different types of cheese such as pepper jack or Monterey Jack for a unique twist on flavor. {{image_4}} You can make a tasty vegetarian version of these stuffed peppers. Simply skip the chicken and use hearty veggies. I recommend adding black beans, corn, and diced zucchini. This mix keeps the flavors bold and satisfying. For a lighter dish, swap the chicken for quinoa or cauliflower rice. Cook the quinoa according to package directions. If using cauliflower rice, sauté it briefly before mixing it with your spices and veggies. This adds great texture and keeps your meal healthy. Feel free to play with spices to match your taste. Try adding cayenne for heat or oregano for an herbal touch. You can also mix in diced tomatoes or jalapeños for extra flavor. Each tweak can make your stuffed peppers unique and fun to eat. After enjoying your Chicken Fajita Stuffed Peppers, store leftovers in an airtight container. Let them cool down before sealing. This helps keep the flavors fresh. Place the container in the fridge. Your leftovers should stay good for about 3 to 4 days. You can freeze stuffed peppers for future meals. First, let them cool completely. Wrap each pepper in plastic wrap, then place them in a freezer-safe bag. This helps prevent freezer burn. They can last in the freezer for up to 3 months. When you’re ready to eat, simply thaw them overnight in the fridge. To reheat your stuffed peppers, preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover them with foil to keep them moist. Heat for about 20-25 minutes, or until they are hot all the way through. You can also microwave them for quick meals, but the oven keeps the texture nice. Enjoy! Yes, you can prepare these stuffed peppers ahead of time. Cook the filling and stuff the peppers. Then, cover them and store them in the fridge for up to 24 hours. When you are ready to cook, just bake them as directed. This saves time and makes for a quick meal. Chicken Fajita Stuffed Peppers pair well with several sides. Here are some great options: - Rice: A simple cilantro lime rice works well. - Salad: A fresh green salad adds crunch. - Guacamole and Chips: This adds a creamy, tasty touch. - Sour Cream or Greek Yogurt: Perfect for a rich dip. These sides enhance your meal and make it more enjoyable. You’ll know the stuffed peppers are done when the cheese is melted and bubbly. The peppers should be tender but still hold their shape. You can check with a fork; it should pierce the peppers easily. If you like them softer, bake for a few extra minutes. Enjoy the delicious flavors and textures! In this blog post, I covered how to make tasty Chicken Fajita Stuffed Peppers. We discussed the necessary ingredients and tips for freshness. I provided steps for preparation and cooking, plus advice on ensuring perfect chicken. You also learned variations and storage methods. Now, you have everything to make these stuffed peppers a hit! Enjoy the fun of cooking with flavors you love.

Chicken Fajita Stuffed Peppers

Delicious stuffed bell peppers filled with seasoned chicken, vegetables, and cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers
  • 1 lb boneless, skinless chicken breast, cubed
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1 cup corn kernels
  • 1 cup black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • for garnish fresh cilantro, roughly chopped
  • for serving lime wedges

Instructions
 

  • Preheat your oven to 375°F (190°C) to prepare for baking.
  • Carefully slice the tops off the bell peppers and scoop out the seeds and membranes. Stand the peppers upright in a large baking dish, ensuring they are stable.
  • In a spacious skillet over medium heat, pour in the olive oil. Once hot, add the cubed chicken breast. Season with salt, pepper, chili powder, cumin, and smoked paprika. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked.
  • Introduce the sliced onion and both varieties of bell pepper into the skillet, continuing to sauté for an additional 5 minutes until the vegetables are softened and aromatic. Add the minced garlic and stir for another minute, allowing the garlic to become fragrant.
  • Mix in the corn and black beans into the chicken and vegetable mixture. Stir well to ensure everything is uniformly combined and heated through.
  • Remove the skillet from the heat. Using a spoon, generously fill each prepared bell pepper with the chicken mixture, packing it in tightly. Top each stuffed pepper with a generous layer of shredded cheddar cheese.
  • Cover the baking dish with aluminum foil and place it in the oven. Bake for 25 minutes. After this time, carefully remove the foil to allow the cheese to brown, and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and has a delightful golden color.
  • Once baked, take out the stuffed peppers and let them cool for a few minutes. Garnish with fresh cilantro. Serve immediately with lime wedges on the side to squeeze over the top, adding a burst of zesty freshness.

Notes

Adjust the chili powder for desired spiciness.
Keyword chicken, fajitas, healthy, stuffed peppers