These Chicken Fajita Stuffed Peppers are perfect for an easy weeknight meal! They only call for 5 ingredients, are packed with flavor, and best of all, they're low carb and healthy. Plus, they're perfect for feeding a large crowd.
These Chicken Fajita Stuffed Peppers are the perfect meal for a busy weeknight. They're absolutely delicious and could not be easier to make!
Just stuff some peppers with chicken and veggies, bake them in the oven, and you're done! Serve them with rice or beans for a complete meal, or enjoy them as is. Either way, you're going to love these stuffed peppers!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Bell peppers - We like using both red and yellow bell peppers for variety but you can use orange or green bell peppers as well.
- Boneless, skinless chicken breast - Cut into bite-size pieces for easier cooking and eating.
- Yellow onions
- Olive oil
- Mozzarella cheese
- Fajita seasoning - You can use store-bought or make your own homemade fajita seasoning easily with spices already available in your own pantry.
- Fresh cilantro, chopped
How to Make Chicken Fajita Stuffed Bell Peppers
Prepare. Preheat the oven to 375°F. Then slice red bell peppers in halves. Don’t remove their stems, so they keep their shape when baked.
Cook. Place red bell peppers with the empty face downside and cook for 15 minutes or until slightly softened. In the meantime, prepare the filling.
To make the filling: chop chicken into small pieces and set it aside. Then dice the onions and set them aside. Add a tbsp of olive oil to a large skillet. Once heated, add chopped onion.
Saute the onions until softened. Then add chicken and stir until cooked through. Season chicken with fajita seasoning (see recipe notes for an easy homemade version) and remove from heat.
Fill. Turn the partially cooked bell pepper halves over and divide the filling evenly among them. Top each pepper with some mozzarella cheese.
Bake. Bake for 15 to 20 minutes until peppers are fork-tender and mozzarella has melted.
Finish. Serve warm with some diced avocado, fresh lemon juice, and chopped cilantro on top.
Tips for Success
Here’s how to make sure your healthy stuffed peppers turn out perfect!
- Remove pepper seeds. Be sure to remove the seeds from the peppers before you stuff them.
- Don't overcook the peppers. You want the peppers to be soft, but not mushy. So be careful not to overcook them.
- Stuff the peppers tightly. Be sure to pack the filling into the peppers tightly so that they don't fall apart when you're cooking them.
- Add extra cheese on top. If you're a cheese lover, feel free to add an extra layer of cheese on top of the peppers before you bake them.
If you would like to, you can also add:
- Sour cream
- Black beans
- Pico de gallo
- Extra cheese
- Cauliflower rice
- Tortilla chips
Substitutions and Variations
if you do not have everything on hand for this recipe, here are some substitutions and variations you can try:
- Bell peppers. You can use any color of bell pepper that you like.
- Chicken. You can use chicken breasts or chicken thighs.
- Mozzarella cheese. You can use cheddar cheese, Mexican blend cheese, or any other type of cheese that you like.
- Lime juice. You can use lemon juice if you do not have lime juice.
- Dairy free. To make this recipe dairy-free, you can omit the cheese or use vegan cheese.
Easy Sides for Pairing with Stuffed Green Bell Peppers
If you want to keep things super simple, pair your fajita filled peppers with rice or beans. If you’re up for putting in a little more effort, here are some easy side dish ideas that will go well with the flavors in this recipe:
- Chips and salsa
- Guacamole and chips
- Fruit salad
- Roasted vegetables
- Quinoa bowls
- Black bean soup
- Cauliflower rice
- Brown rice
How to Store and Reheat Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, place the peppers in a baking dish and bake at 350 degrees F until heated through. You can also reheat them in the microwave.
Can I Make This Recipe Ahead of Time?
Yes! Assemble the peppers and store them in an airtight container in the fridge for up to 24 hours before cooking. When you’re ready to eat, cook them according to the recipe instructions.
Can I Freeze This Recipe?
Yes! This recipe freezes well. Assemble the peppers and store them in an airtight freezer-safe container for up to 3 months. When you’re ready to eat, thaw the peppers overnight in the fridge and then cook them according to the recipe instructions.
Yes, you can cook raw chicken with peppers. Just be sure to cook the chicken until it is cooked through before eating.
To keep bell peppers from getting soggy, just make sure to not overcook them. You can also cook them on a higher heat for a shorter amount of time so that they don't have a chance to get soggy.
Some other fillings you could use for stuffed peppers are ground beef, ground turkey, quinoa, rice, or beans.
If you don't have bell peppers on hand, you can use any type of Pepper, such as poblano, jalapeño, or serrano peppers. Just try to find large peppers so that they can be stuffed well.
Yes, you can use store-bought fajita seasoning for this recipe. Just be sure to adjust the amount of seasoning you use based on how salty the store-bought seasoning is.
No, you don't have to boil peppers before stuffing them. I find that the peppers cook perfectly in the oven without boiling them first.
Yes, this recipe is naturally gluten-free. However, please double check the labels on all of your ingredients to be sure that they are all certified gluten-free.
More Chicken Recipes
- Honey Mustard Chicken
- Pineapple BBQ Chicken Foil Packets
- Sour Cream Chicken Enchiladas
- Crockpot Chicken Parmesan
Did you make this recipe? Leave a star rating and I'd love to hear from you in the comments below.
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Fajita Chicken Stuffed Peppers
- 4 red and yellow bell peppers
- 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 3 medium yellow onions
- 2 Tablespoons olive oil
- ½ cup shredded mozzarella cheese
- 2 Tablespoons fajita seasoning
- 2 limes, quartered
- 2 Tablespoons chopped fresh cilantro
- 1 large avocado, diced
- Preheat the oven to 375°F. Then slice red bell peppers in halves, don’t remove theirs steams, so they keep their shape when baked.
- Place red bell peppers with the empty face downside and cook for 15 minutes or until it softens. In the meantime, prepare the filling.
- Chop chicken into small pieces and set it aside. Then dice the onions and set them aside.
- Add 1 tablespoon of olive oil to a large skillet. Once heated, add chopped onion. Stir until the onions have softened and turn translucent. Next, add chicken and stir chicken cooked through.
- Season chicken with the homemade fajita seasoning and remove from heat.
- Turn peppers over and fill with the cooked chicken filling. Top each pepper with mozzarella cheese.
- Bake for another 15 to 20 minutes until peppers are fork-tender and mozzarella has melted.
- Serve with diced avocado, fresh lemon juice, and chopped cilantro for garnish.
- Storage: Store leftovers in the fridge for up to five days. You can warm up leftovers in the microwave, over the stovetop in a skillet with a lid or in the oven.
- Fajita seasoning: If you don't have fajita seasoning on hand, you can make your own by combining 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon paprika (or smoked paprika), 1 teaspoon cayenne pepper, ½ teaspoon chili powder or chili flakes, and ½ teaspoon black pepper.
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