Chicken Fajita Stuffed Peppers (Printable)
Bell peppers filled with fajita-seasoned chicken, vegetables, and melted cheese in a low-carb twist.
# What You'll Need:
→ Protein & Dairy
01 - 2 large chicken breasts (approximately 12 oz), sliced into strips
02 - 1 cup shredded cheddar or Monterey Jack cheese (about 4 oz)
→ Vegetables
03 - 4 large bell peppers, halved and seeded
04 - 1 medium onion, thinly sliced
05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 2 cloves garlic, minced
→ Seasonings
08 - 1 1/2 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1 tablespoon olive oil
15 - Juice of 1/2 lime
→ Optional Toppings
16 - 1/4 cup chopped fresh cilantro
17 - Sour cream or Greek yogurt
18 - Sliced jalapeños
# Directions:
01 - Preheat oven to 400°F. Arrange halved bell peppers cut side up in a baking dish, brush lightly with olive oil, and bake for 10 minutes to soften.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 3 to 4 minutes until lightly browned.
03 - Add sliced onion, red and yellow bell peppers, and minced garlic to the skillet. Sauté for 5 to 6 minutes until vegetables are tender and chicken is fully cooked.
04 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and lime juice. Cook for an additional minute until evenly coated.
05 - Remove peppers from oven and fill each half with the chicken and vegetable mixture.
06 - Sprinkle shredded cheese on top of stuffed peppers. Return to oven and bake for 15 minutes until cheese is melted and bubbly.
07 - Garnish with chopped cilantro and serve with optional sour cream, Greek yogurt, or sliced jalapeños.
# Expert Advice:
01 -
- It tastes like you spent hours cooking, but comes together in under an hour with minimal fuss.
- The cheese gets perfectly melted and bubbly while the chicken stays tender and flavorful.
- You get to eat something that feels like restaurant-quality Tex-Mex without the guilt or the takeout bill.
02 -
- Pre-baking the peppers for those first 10 minutes is non-negotiable—it prevents them from staying rubbery, and it's the difference between undercooked and perfectly tender.
- Don't overcrowd your skillet when cooking the chicken, or it will steam instead of brown and lose that crucial texture and flavor.
03 -
- Marinating your chicken strips in lime juice and the spices for even 15 minutes before cooking deepens the flavor in a way that feels almost like cheating.
- If you're feeding someone watching their carbs, this is a bona fide crowd-pleaser that doesn't feel like a diet food at all.