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Four fajita chicken stuffed peppers on a plate with limes.

Fajita Chicken Stuffed Peppers

These Chicken Fajita Stuffed Peppers are perfect for an easy weeknight meal! They're packed with flavor, and best of all, they're low carb and healthy. Plus, they're perfect for feeding a large crowd.
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Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 8 servings
Calories: 209kcal

Ingredients

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

To serve

  • 2 limes, quartered
  • 2 Tablespoons chopped fresh cilantro
  • 1 large avocado, diced

Instructions

  • 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.

Notes

  • 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. 

Nutrition

Calories: 209kcal | Carbohydrates: 7g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 355mg | Potassium: 562mg | Fiber: 1g | Sugar: 2g | Vitamin A: 248IU | Vitamin C: 64mg | Calcium: 58mg | Iron: 1mg
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