Chicken Fajita Stuffed Peppers are a delicious dinner recipe that even your picky eater will love! Full of fajita flavor and simple to make, your family will love this recipe!
If you are looking to eat a little lighter, these Chicken Fajita Stuffed Peppers are perfect. They are full of veggies and lean protein. They have carbs and cheese in them which help satisfy my cravings, but still keep them in check. These are an ideal weeknight dinner.
How to Make Chicken Stuffed Peppers
Prepare the Peppers
Cut the peppers in half, take out the seeds and ribs and place them in a baking dish. Add 1 1/2 cups of water to the baking dish and cover. Then bake them while you prepare the filling.
Make the Filling
Start by sautéing the onion and garlic. Then add in the diced chicken and seasonings. Stir in diced tomatoes and lime juice, allow it to simmer for five minutes. Finally, stir in cooked rice.
Bake the Peppers
Divide the filling among the pre-baked peppers. Top with cheese and bake, covered, for 20 minutes.
Tips and Tricks
- Microwave the peppers. If you are short on time, you can add the peppers to a large bowl, cover it and pop it in the microwave for 6 minutes.
- Use rotisserie chicken. This will cut about 10 minutes off of your recipe. When you are done sautéing the onion, toss in 3 cups of shredded chicken and immediately move on to the next step of adding the spices, tomatoes, and lime juice.
- Make four stuffed peppers. This recipe also works by cutting the tops off four peppers and stuffing them. This will make a bigger main entree that doesn’t need other side dishes.
Storing Leftovers
Store leftover stuffed peppers in an airtight container in the refrigerator for up to four days. Reheat them in the microwave or in a covered dish in the oven. You will need to warm them for about 25 minutes at 350 degrees Fahrenheit.
If you make this recipe or any of my other easy family dinner recipes, leave me a comment and let me know!
Chicken Fajita Stuffed Peppers
Ingredients
- 4 bell peppers (cut in half with the seeds and stems removed)
- 2 tablespoon olive oil
- 1/2 red onion
- 2 cloves garlic minced
- 1 pound boneless skinless chicken breasts cut into small bite sized pieces
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- 15 ounces diced tomatoes
- 1 tablespoon lime juice
- 1 cup cooked rice (instant rice that has been cooked works very well in this recipe)
- 8 slices pepper jack cheese
Instructions
- Preheat your oven to 450 degrees.
- Place the empty half peppers on a rimmed baking sheet lined with parchment paper. Bake for 10 minutes in the preheated oven, until they are easy to pierce with a fork.
- While the peppers are baking, heat a skillet over medium heat. Add the oil.
- Add the onion and garlic and cook until the onion is soft, about three to four minutes.
- Add the chicken and season with salt, pepper, paprika, and oregano. Sauté until no longer pink, about 4 minutes. No need to cook all the way through.
- Add the diced tomatoes and lime juice, bring to a simmer and cook for 5 minutes. Stir the rice into the mixture.
- Equally divide the chicken mixture amongst the pepper halves. Top with slices of pepper jack cheese and cover losely with aluminum foil. Bake for 20 minutes. For browned cheese, remove the foil for the last 5 minutes of baking.
Scarlet | Family Focus Blog says
These chicken fajita stuffed peppers sound delish. What a fun twist to try!
Kay kaplan says
Great recipe. Used ground chicken and it came out tasty
I’m so glad you liked them Kay!
Carol Elizabeth says
I like the pepper stuffed recipe
I’m so glad to hear that.
Patty says
Had such good flavor. Went exactly by the recipe, using red peppers because I prefer them. Will make them again often. Reheats well too. Thank you for the idea.
I’m so glad you enjoyed these, Patty!