Fajita Chicken Stuffed Bell Peppers Recipe
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.
- 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
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
- 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.
- 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.
- Prepare Filling Ingredients: While the peppers bake, dice the boneless chicken breasts into small pieces and dice the yellow onions.
- 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.
- 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.
- 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.
- 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.
- 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
