Chicken Fajita Stuffed Peppers

One Thursday night, I was staring into my fridge wondering what to do with chicken breasts and an overflowing pile of bell peppers from the farmer's market when it hit me—why not combine two of my favorite things into one dish? The result was these stuffed peppers, and they've become my go-to when I want something that feels indulgent but doesn't derail my week. There's something deeply satisfying about biting into a pepper half and getting all those fajita flavors in one package, without the carb-heavy tortillas I'd normally reach for.

I made this for my sister's book club night, and I remember her face when she took that first bite—complete surprise that something so colorful and vibrant came from my kitchen. She texted me the next day asking for the recipe, and now it's on her regular rotation too. It's become one of those dishes that gets passed around a friend group, each person making it their own way.

Ingredients

• Chicken breasts: Cut them into strips rather than cubes so they cook evenly and get those little browned edges that add texture and flavor.
• Bell peppers: Pick a mix of colors not just because they look stunning on the plate, but because red and yellow peppers are slightly sweeter than green ones, which balances the spice.
• Onion: Slice it thin so it softens completely into the filling without any harsh bite.
• Cheddar or Monterey Jack cheese: Either works beautifully, though Monterey Jack melts with a silkier finish.
• Fajita spice blend: The combination of cumin, chili powder, paprika, and oregano is what makes this sing—don't skip any of them.
• Lime juice: Those few squeezes at the end brighten everything up and cut through the richness of the cheese.

Instructions

Get your peppers ready:

Preheat your oven to 400°F and arrange the halved peppers cut side up in a baking dish. A light brush of olive oil keeps them from sticking, and that initial 10 minutes of baking softens them just enough so they're not tough by the time you serve them.

Sear the chicken:

Heat oil in a large skillet over medium-high heat and add your chicken strips. You're looking for a light golden color on the edges, which usually takes 3-4 minutes and tells you the outside is sealed in and flavorful.

Build the filling:

Toss in your sliced onion, red and yellow peppers, and minced garlic right after the chicken browns. Sauté everything together for 5-6 minutes until the vegetables soften and the chicken is cooked all the way through—you'll know it's done when there's no pink inside.

Season with intention:

Sprinkle in all your spices and fresh lime juice, stirring everything for just a minute so the flavors coat every piece. This is where the magic happens—suddenly it smells like a fajita stand, and you know you're onto something good.

Fill and cheese:

Remove those softened pepper halves from the oven and pile the chicken mixture into each one. Don't be shy with the filling—you want every bite to be loaded.

Melt and serve:

Top with shredded cheese and bake for another 15 minutes until the cheese is bubbly and just starting to brown at the edges. Garnish with fresh cilantro, a dollop of sour cream, and sliced jalapeños if you're feeling it.

Save Pin

There was a moment when my partner came home during the final baking stage, smelled those spices wafting out of the oven, and just stood there inhaling. That's when I knew this dish had become something special in our house—not just food, but an experience that triggered joy before the first bite even happened.

Why This Works as a Weeknight Dinner

Most of the work happens in one skillet, and while that's cooking, your oven is already doing half the heavy lifting. The beauty here is that you can prep everything during those first 10 minutes of pepper-baking, so by the time you're done cooking, the kitchen doesn't look like a disaster zone. It's the kind of dish that feels fancy enough for company but easy enough that you'll actually make it on a regular Tuesday.

Make It Your Own

I've played around with this recipe more times than I can count, and it's remarkably forgiving. Some nights I'll add a handful of black beans or corn for something heartier, and other times I'll swap in pepper jack cheese when I want to turn up the heat. The core formula—tender chicken, sautéed vegetables, melted cheese, and those fajita spices—stays the same, but there's plenty of room to make it fit your mood and your pantry.

Timing and Temperature Tips

The 400°F oven temperature is deliberate because it softens the peppers without turning them into mush, and it gets that cheese bubbly without burning it. Cutting your chicken into strips instead of chunks also matters more than you'd think—not just for appearance, but because thinner pieces cook faster and absorb those spice flavors better than a dense chunk would. A word of caution though: if your peppers are particularly large or thick-walled, give them those extra minutes at the beginning without guilt.

• Trust your eyes more than the timer on the cheese—it's done when it's melted and just starting to brown around the edges.
• Fresh lime juice makes a bigger difference than bottled, especially in a dish where that brightness cuts through the richness.
• These leftovers are genuinely good reheated, which almost never happens with my other dinners.

Save Pin

This dish has quietly become my answer to "what's for dinner?" on nights when I want something that tastes indulgent without the usual heaviness. That combination of colors, flavors, and textures—all wrapped up in a roasted pepper—is something I find myself craving more often than I expected.

Recipe Questions & Answers

→ What type of cheese works best?

Cheddar or Monterey Jack cheese melt well and complement the fajita spices nicely. Pepper Jack adds a spicy kick.

→ Can I prepare this dish ahead of time?

Yes, you can marinate the chicken beforehand and assemble stuffed peppers in advance, then bake just before serving.

→ How can I make the dish spicier?

Add sliced jalapeños or use pepper jack cheese to increase the heat without overpowering the flavors.

→ Are substitutions allowed for a heartier version?

Yes, cooked rice or black beans can be added to the filling to increase carbs and make it more filling.

→ What cooking tools do I need?

A large skillet for sautéing, a baking dish for roasting peppers, and basic knives and spoons for preparation.