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For the filling, you'll need: - 1 lb. chicken breast, cut into small cubes - 1 medium onion, thinly sliced - 1 medium zucchini, diced - 1 large bell pepper, diced (choose a color that stands out) - 4 large bell peppers (any bright color you like) Start with fresh chicken and crisp veggies. The chicken gives protein, and the veggies add fiber and flavor. You can mix and match the bell pepper colors for a fun look. To season your filling, gather: - 2 tablespoons olive oil - 1 tablespoon taco seasoning - 1 teaspoon ground cumin - Salt and freshly ground pepper to taste These spices bring warmth and zest to the dish. Taco seasoning adds a classic taste, while cumin adds depth. Adjust the spice to fit your taste. Finish off your stuffed peppers with: - 1 cup shredded cheese (Cheddar or Monterey Jack) - Fresh cilantro, finely chopped - Lime wedges Cheese melts into gooey goodness, making each bite satisfying. Fresh cilantro adds bright flavor, and lime wedges give a zesty kick. This makes your dish not only tasty but also visually appealing. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This step helps the peppers bake evenly. Next, take the large bell peppers and cut off the tops. Remove the seeds and membranes inside. Make sure they can stand firm in your baking dish. I like to use a mix of colors for a fun look. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of cubed chicken breast and cook for about 5-7 minutes. Stir it occasionally until the chicken turns brown on the outside and is cooked through. Then, add 1 sliced onion, 1 diced zucchini, and 1 diced contrasting bell pepper. Sauté everything for another 5 minutes. This makes the veggies tender and fragrant. Next, sprinkle in 1 tablespoon of taco seasoning and 1 teaspoon of ground cumin. Add a pinch of salt and pepper. Stir it well, letting the spices coat all the ingredients. Cook for another 2-3 minutes to enhance the flavors. If you want to make it heartier, fold in 1 cup of cooked rice at this point. Carefully spoon the chicken and veggie mixture into each bell pepper. Pack it tightly for the best flavor. Once filled, top each pepper generously with 1 cup of shredded cheese. Cover your baking dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10 minutes. This will melt the cheese and give it a nice golden color. Once done, take the dish out of the oven and let it cool for a few minutes. This makes it safer to handle. Garnish with fresh cilantro and serve warm. Don't forget to include lime wedges for that zesty finish! When choosing bell peppers, look for ones that are firm and smooth. Avoid those with soft spots or wrinkles. Color matters too! Bright, vibrant colors mean they are fresh and tasty. Green, red, yellow, or orange all work well. Pick the colors you like best for your stuffed peppers. To adjust spice levels, use the taco seasoning wisely. If you like heat, add a bit more seasoning. For milder flavors, use less. You can also add diced jalapeños or hot sauce to your filling. Always taste as you go. This way, you can make the dish perfect for your taste buds. To ensure even cooking, preheat your oven to the right temperature. Arrange the stuffed peppers in a single layer in the baking dish. Cover them with foil for the first part of baking. This traps steam, helping them cook through. Remove the foil later to brown the cheese. This method keeps your peppers tender and delicious. Pro Tips Choose Vibrant Peppers: Using a mix of colorful bell peppers not only enhances the visual appeal but also adds a variety of flavors to each bite. Customize the Spice Level: Adjust the amount of taco seasoning based on your heat preference. You can also add fresh jalapeños for an extra kick! Use Leftover Chicken: This recipe is a great way to use up leftover roasted or grilled chicken, making it a quick and easy meal option. Experiment with Cheese: While Cheddar and Monterey Jack are classic choices, try using pepper jack for a spicier twist or even feta for a Mediterranean flair. {{image_4}} You can easily make a vegetarian version of these stuffed peppers. Instead of chicken, use black beans or lentils. These add protein and flavor. You can also add more veggies like corn or mushrooms. They will keep the dish hearty and tasty. Using quinoa instead of rice is another great swap. This adds a nice texture and boosts the nutrition. If you want to switch up the protein, there are many options. Ground turkey or beef works well. You can also try shrimp for a seafood twist. Each protein brings its own flavor. Just be sure to adjust the cooking time. Cook the meat until it is well done and safe to eat. To change the spice level, you can use different seasonings. If you like it spicy, add jalapeños or cayenne pepper. For a milder taste, skip the spicy ingredients in the taco seasoning. You can also serve hot sauce on the side. This lets everyone control the heat. After you enjoy your chicken fajita stuffed peppers, store leftovers in an airtight container. Place them in the fridge. They will stay fresh for about three to four days. Make sure to let them cool before sealing the container. This keeps moisture in check and helps avoid soggy peppers. To reheat your stuffed peppers, use an oven for the best results. Preheat the oven to 350°F (175°C). Place the peppers in a baking dish. Cover them with foil to keep them moist. Bake for about 15-20 minutes until heated through. You can also use a microwave. Place a pepper on a plate and heat for 2-3 minutes. Check that it’s hot all the way through. If you want to save some for later, freezing is a great option. Wrap each stuffed pepper tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay in the freezer for up to three months. When ready to eat, thaw them in the fridge overnight. Then, follow the reheating instructions to enjoy! Yes, you can use other meats. Ground beef or turkey works well. You can also try pork or shrimp. Just adjust the cooking time. The key is to ensure the meat is cooked thoroughly. This keeps it safe and tasty. You can serve many sides with these stuffed peppers. Here are some ideas: - A fresh green salad adds crunch. - Mexican rice adds flavor and heartiness. - Chips and salsa make a fun snack. - Guacamole gives a creamy touch. - Sour cream brings a cool contrast. Stuffed peppers keep well in the fridge. They last about 3 to 5 days when stored properly. Make sure to place them in an airtight container. This helps keep them fresh and tasty for your next meal. This guide covered how to make tasty Chicken Fajita Stuffed Peppers. We discussed the best ingredients, including chicken, veggies, seasonings, and toppings. I offered step-by-step cooking instructions and tips for perfect results, like choosing fresh peppers and adjusting spices. In my final thoughts, remember, stuffed peppers are versatile. You can swap proteins and add your favorite flavors. Enjoy experimenting with ingredients, and don't forget to share your creations!

Chicken Fajita Stuffed Peppers

Delicious stuffed bell peppers filled with a savory chicken and vegetable mixture, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers
  • 1 lb chicken breast, cut into small cubes
  • 1 medium onion, thinly sliced
  • 1 medium zucchini, diced into small pieces
  • 1 additional bell pepper, diced
  • 2 tablespoons olive oil
  • 1 tablespoon taco seasoning
  • 1 teaspoon ground cumin
  • to taste salt and freshly ground pepper
  • 1 cup shredded cheese
  • 1 cup cooked rice
  • to taste fresh cilantro, finely chopped
  • to taste lime wedges

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Prepare the bell peppers by cutting off the tops and removing the seeds and membranes inside. Place them upright in a baking dish.
  • In a large skillet, pour in the olive oil and heat over medium heat. Add the diced chicken and cook for approximately 5-7 minutes until browned and cooked through.
  • Add the sliced onion, diced zucchini, and the contrasting bell pepper to the skillet. Sauté for an additional 5 minutes until the vegetables are tender.
  • Sprinkle in the taco seasoning, cumin, and a generous pinch of salt and pepper. Stir together and cook for another 2-3 minutes.
  • If using rice, fold it into the chicken and vegetable mixture.
  • Spoon the chicken and vegetable mixture into each prepared bell pepper, packing it tightly. Top each pepper with shredded cheese.
  • Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and golden.
  • Allow to cool for a few minutes before serving. Garnish with fresh cilantro.
  • Serve warm with lime wedges.

Notes

Feel free to adjust the spice level by modifying the taco seasoning.
Keyword chicken, easy, fajitas, healthy, stuffed peppers