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- 4 large bell peppers - 1 pound boneless, skinless chicken breast - 1 tablespoon extra virgin olive oil - 1 medium onion - 1 medium zucchini - 1 red bell pepper - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon salt - ½ teaspoon freshly ground black pepper - 1 cup corn kernels - 1 cup shredded cheese - Fresh cilantro or parsley, chopped - Lime wedges for serving The main ingredients are the stars of this dish. The bell peppers serve as the tasty, colorful base. I love to pick large peppers for a perfect fit. The chicken breast adds protein and a nice texture. Using extra virgin olive oil helps to keep everything moist as it cooks. Next, we have the additional veggies. The onion gives a sweet taste when cooked. Zucchini adds a mild flavor and nice crunch. The red bell pepper enhances the taste while looking great. The seasonings and extras are what bring this dish to life. Garlic adds depth and aroma. Chili powder, cumin, and smoked paprika create that classic fajita flavor. Corn kernels bring sweetness and texture. I recommend using shredded cheese for that melty, gooey top. Lastly, cilantro or parsley gives a fresh touch, and lime wedges add a zesty kick when serving. These ingredients work together to create a colorful, hearty meal. Each bite is full of flavor and nutrition. {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - Rinse the bell peppers under cool water. Cut off the tops and remove the seeds. - Heat olive oil in a large skillet over medium heat. Add diced chicken and sauté for 5-6 minutes. - Once the chicken is no longer pink, add sliced onion, minced garlic, diced zucchini, and diced red bell pepper. Cook for 5-7 minutes until the veggies are soft. - Sprinkle in chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to combine. Add corn and cook for 2-3 more minutes. - Remove the skillet from heat. Mix in half of the shredded cheese. - Fill each bell pepper with the chicken mixture, packing it lightly. - Place the stuffed peppers in a baking dish. Top each with the remaining cheese. - Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is golden. - Let the peppers cool slightly. Garnish with chopped cilantro or parsley and serve with lime wedges. Choosing the right bell peppers Pick large bell peppers for stuffing. I like to use a mix of colors. Red, yellow, and green all add fun and flavor. Look for firm peppers with smooth skin. This ensures they hold their shape when baking. Ideal cooking times for chicken Cook your chicken until it’s no longer pink. This usually takes about 5 to 6 minutes when sautéing. A good tip is to cut the chicken into small pieces. This helps it cook evenly and quickly. What to pair with stuffed peppers These stuffed peppers shine on their own, but you can pair them well. Serve them with a side of rice or a fresh salad. You can also offer tortilla chips for a crunchy contrast. Adding homemade salsa or guacamole Homemade salsa or guacamole adds a tasty twist. Fresh salsa brings a zesty flavor. Guacamole provides a creamy texture that complements the peppers. Both options are easy to make and enhance your meal. Creative garnishing with herbs Fresh herbs like cilantro or parsley brighten up the dish. Chop them finely and sprinkle on top. This adds color and a fresh taste. You can also use green onions for a nice crunch. Presentation tips for serving Arrange your stuffed peppers on a colorful platter. This makes a beautiful display. Add lime wedges around the peppers for a pop of color. A sprinkle of extra herbs can make the dish even more appealing. Pro Tips Choose Colorful Peppers: Using a variety of bell pepper colors not only makes your dish visually appealing but also adds subtle differences in flavor and sweetness. Season Generously: Don’t be shy with the spices! Adjust the seasoning to your taste to create a more personalized flavor profile that suits your palate. Make Ahead: Prepare the filling ahead of time and store it in the fridge. This meal can be assembled and baked on a busy weeknight for a quick dinner solution. Experiment with Toppings: Feel free to customize your stuffed peppers with different toppings such as sour cream, avocado, or a drizzle of hot sauce for an extra kick. {{image_4}} You can easily switch up the protein in your stuffed peppers. Ground turkey works great if you want a leaner option. Tofu is a fantastic choice for a plant-based meal. Both options soak up the spices well. Feel free to mix in different veggies too. Try adding spinach, mushrooms, or corn. Each will bring its own taste and texture. For cheese, use pepper jack for some heat, or feta for a salty kick. Adding beans or rice can make your dish heartier. Black beans or pinto beans pair nicely with the chicken. They add protein and fiber. You can also mix in cooked rice for a filling meal. Adjust the spice level to fit your taste. If you love heat, add jalapeños or cayenne pepper. For milder flavors, skip the heat or use sweet peppers instead. The slow cooker is a great way to prepare these stuffed peppers. Cook them on low for 6 hours or high for 4 hours. This method lets the flavors deepen beautifully. If you're short on time, use an instant pot. Cook on high pressure for 8-10 minutes, then let it release naturally. Grilling the stuffed peppers adds a fantastic smoky flavor. Just wrap them in foil and place them on the grill. Cook for about 20 minutes, turning occasionally. It’s a perfect summer treat! To store your Chicken Fajita Stuffed Peppers, let them cool first. Place leftovers in an airtight container. This keeps them fresh and tasty. You can store them in the fridge for up to 4 days. If you want to enjoy them later, use your freezer. To freeze stuffed peppers, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. This way, they won’t get freezer burn. Stuffed peppers can last in the freezer for up to 3 months. When you're ready to eat, thaw them overnight in the fridge. Reheat in the oven at 375°F (190°C) for about 25 minutes. This makes them warm and delicious. To avoid soggy peppers, do not overcook them before baking. Bake just until they're tender. Stay organized by prepping ingredients ahead. This helps save time and keeps your kitchen tidy. Enjoy the process of cooking and savor each bite of your tasty meal! Chicken Fajita Stuffed Peppers last about 3 to 4 days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. Reheat them in the oven or microwave before serving. They still taste great after a few days. Yes, you can make the stuffing ahead of time. Cook the chicken and veggies, then let them cool. Store the filling in the fridge for up to 2 days. When ready, stuff the peppers and bake. This saves time on busy days. Good side dishes for stuffed peppers include: - Spanish rice - Black beans - Simple green salad - Corn on the cob - Guacamole or salsa These sides add flavor and balance to your meal. Enjoy your Chicken Fajita Stuffed Peppers with these tasty options! This blog post covered how to make tasty Chicken Fajita Stuffed Peppers. We explored the main ingredients, cooking steps, and helpful tips. You learned about storage options and tasty variations to try. Remember, you can swap proteins, change spices, and serve these peppers in many fun ways. Enjoy the process of cooking and share your creations with others. With a bit of practice, you’ll master this delicious dish!

Fajita-Infused Chicken Stuffed Bell Peppers

A vibrant and flavorful dish featuring bell peppers stuffed with a savory chicken fajita mixture, topped with cheese and baked to perfection.
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 pound boneless, skinless chicken breast, diced
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, thinly sliced
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 cup corn kernels
  • 1 cup shredded cheese
  • to taste fresh cilantro or parsley, chopped
  • to taste lime wedges

Instructions
 

  • Begin by preheating your oven to 375°F (190°C) to prepare for baking.
  • Rinse the bell peppers thoroughly under cool water. Carefully slice the tops off and remove the seeds and membranes, leaving the peppers hollow. Set them aside.
  • Heat the olive oil in a large skillet over medium heat. Once hot, add the diced chicken breast and sauté for about 5-6 minutes, or until it starts to brown and is no longer pink.
  • Incorporate the sliced onion, minced garlic, diced zucchini, and diced red bell pepper into the skillet. Sauté for an additional 5-7 minutes, until the vegetables are tender and the chicken is cooked through.
  • Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well to combine, then fold in the corn kernels. Cook for an extra 2-3 minutes, allowing all the flavors to meld together harmoniously.
  • Remove the skillet from heat and mix in half of the shredded cheese, saving the remaining half for topping the stuffed peppers.
  • Gently fill each prepared bell pepper with the flavorful chicken fajita mixture, packing it in lightly to ensure a generous filling.
  • Stand the stuffed peppers upright in a suitable baking dish. Generously sprinkle the remaining shredded cheese over the top of each pepper for a delicious cheesy finish.
  • Cover the baking dish with aluminum foil and place it in the oven. Bake for 25 minutes to let the flavors meld and the peppers soften.
  • After 25 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbling and lightly golden.
  • Once your peppers are beautifully baked, remove them from the oven and allow them to cool slightly. Garnish with chopped cilantro or parsley for a fresh touch and serve with lime wedges on the side for a zesty kick!

Notes

For added flavor, serve with lime wedges and fresh herbs.
Keyword baked, chicken, fajitas, healthy, stuffed peppers