Chicken Fajita Stuffed Bell Peppers

• 1 lb chicken breast, diced
• 4 large bell peppers, tops cut off and seeds removed
• 1 cup diced onion
• 1 bell pepper, diced (any color)
• 1/2 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 packet fajita seasoning
• 1 cup shredded Mexican blend cheese
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, heat 1 tbsp olive oil over medium-high heat. Sauté diced onion, bell pepper, and mushrooms until softened.
3. 3 Add garlic and cook for an additional minute.
4. 4 Push veggies to one side and add another tbsp of olive oil. Add diced chicken and cook until browned.
5. 5 Season chicken and veggies with fajita seasoning and smoked paprika, stirring to combine.
6. 6 Fill each bell pepper with the chicken and veggie mixture. Top with cheese.
7. 7 Place stuffed peppers in a baking dish and bake for 25-30 minutes, until peppers are tender and cheese is bubbly.
8. 8 Garnish with fresh cilantro before serving.

Equipment

• Large skillet
• Baking dish
• Oven

Variations

• Add black beans or corn to the filling for a heartier dish.
• Use ground turkey or beef as a protein alternative.

Substitutions

• If fajita seasoning is unavailable, use a mix of chili powder, cumin, paprika, and garlic powder.

Pairings

• Pairs well with a fresh cilantro-lime rice or a simple green salad.

Nutrition

Tips

• For extra flavor, roast the bell peppers whole in the oven for 15 minutes before stuffing.
• If you prefer a saucy filling, mix in 1/2 cup of salsa with the chicken and veggies.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a side of Mexican rice or a fresh avocado crema.

FAQ