Fajita Chicken Stuffed Bell Peppers Recipe

Introduction

Fajita Chicken Stuffed Peppers combine the vibrant flavors of classic fajitas with the convenience of an all-in-one meal. This dish is perfect for a family dinner, offering a colorful presentation and a delicious blend of juicy chicken, melted cheese, and fresh toppings.

Ingredients

• 2 red bell peppers (sliced in half lengthwise)
• 2 yellow bell peppers (sliced in half lengthwise)
• 2 pounds boneless chicken breast (diced)
• 3 yellow onions (diced)
• 2 tbsp olive oil
• ½ cup mozzarella cheese (diced or shredded)
• ½ tsp chili flakes
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground black pepper
• 1 tsp salt
• 2 limes (sliced)
• 1 tbsp fresh cilantro (chopped)
• 1 large avocado (diced)

Instructions

1. Step 1: Preheat the oven to 375°F. Slice the red bell peppers in half lengthwise, keeping the stems intact to maintain their shape during baking.
2. Step 2: Place the red bell pepper halves with the empty side down on a baking tray and cook for 15 minutes or until they soften. Meanwhile, prepare the filling.
3. Step 3: Dice the chicken into small pieces and set aside. Dice the onions separately.
4. Step 4: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onions and cook, stirring occasionally, until golden and translucent.
5. Step 5: Add the diced chicken to the skillet and cook until fully cooked through. Season with chili flakes, cayenne pepper, garlic powder, ground cumin, paprika, black pepper, and salt. Remove from heat once seasoned well.
6. Step 6: Turn the peppers so the open side faces up. Divide the chicken filling evenly among the pepper halves and top each with mozzarella cheese.
7. Step 7: Return the peppers to the oven and bake for 15 to 20 minutes, until the peppers are fork-tender and the mozzarella has melted.
8. Step 8: Serve the stuffed peppers warm, garnished with diced avocado, fresh lime juice, and chopped cilantro.

Tips & Variations

• For extra flavor, marinate the chicken in lime juice and fajita seasoning before cooking.
• Use cheddar or Monterey Jack cheese as an alternative to mozzarella for a different taste.
• Add black beans or corn to the filling for a heartier vegetarian option.
• If you prefer softer peppers, cover the baking dish with foil while baking.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid overheating to keep the peppers tender and the cheese melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of peppers?

Yes, you can use green, orange, or any other bell peppers of your choice. Just adjust cooking time if needed, as some peppers may be firmer or softer.

Is this recipe freezer-friendly?

Yes, you can freeze the cooked stuffed peppers in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven for best results.

Fajita Chicken Stuffed Bell Peppers Recipe

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★★★★★

4.8 from 137 reviews

This Fajita Chicken Stuffed Peppers recipe combines tender baked bell peppers with a flavorful chicken and onion filling seasoned with a homemade fajita spice mix. Topped with melted mozzarella cheese and garnished with avocado, lime, and fresh cilantro, this dish offers a delicious, colorful, and protein-packed meal perfect for a wholesome dinner in under an hour.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

Peppers

• 2 red bell peppers (sliced in half lengthwise, stems intact)
• 2 yellow bell peppers (sliced in half lengthwise)

Filling

• 2 pounds boneless chicken breast (diced into small pieces)
• 3 yellow onions (diced)
• 2 tbsp olive oil
• ½ cup mozzarella cheese (diced or shredded)

Seasonings

• ½ tsp chili flakes
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground black pepper
• 1 tsp salt

Garnishes

• 2 limes (sliced or juiced)
• 1 tbsp fresh cilantro (chopped)
• 1 large avocado (diced)

Instructions

1. Preheat Oven and Prepare Peppers: Preheat your oven to 375°F. Slice the red and yellow bell peppers in half lengthwise but leave their stems intact to help maintain their shape during baking.
2. Bake Peppers Initially: Place the halved peppers with the hollow side down on a baking sheet and bake for 15 minutes or until they begin to soften.
3. Prepare Filling Ingredients: While the peppers bake, dice the boneless chicken breasts into small pieces and dice the yellow onions.
4. Sauté Onions and Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onions and stir occasionally until they turn golden and translucent. Next, add the diced chicken to the skillet and cook thoroughly until no pink remains.
5. Season the Chicken Mixture: Sprinkle the homemade fajita seasoning, consisting of chili flakes, cayenne pepper, garlic powder, ground cumin, paprika, black pepper, and salt, over the cooked chicken and onions. Stir well to combine and then remove the skillet from the heat.
6. Stuff the Peppers: Flip the partially baked peppers so the hollow side is up. Divide the chicken and onion filling evenly among the pepper halves. Top each stuffed pepper with mozzarella cheese.
7. Bake Stuffed Peppers: Return the stuffed peppers to the oven and bake for an additional 15 to 20 minutes until the peppers are fork-tender and the mozzarella cheese has melted and started to brown slightly.
8. Serve and Garnish: Serve the stuffed peppers warm. Garnish with diced avocado, a squeeze or slices of fresh lime juice, and chopped cilantro to add brightness and freshness to the dish.

Notes

• Keep pepper stems intact during slicing to help peppers hold their shape when baking.
• Adjust cayenne and chili flakes to your heat preference.
• Use freshly ground spices for best flavor.
• Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
• For a lower-fat option, use part-skim mozzarella cheese.

Keywords: fajita chicken stuffed peppers, baked stuffed peppers, chicken fajita recipe, healthy chicken dinner, Mexican stuffed peppers