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Chicken Fajita Stuffed Peppers

A healthy, low-carb dinner packed with seasoned chicken, onions, and melted cheese inside tender green bell pepper halves.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican Inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Peppers & Filling
  • 4 large green bell peppers halved lengthwise, seeds removed
  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts diced small
  • 1 medium yellow onion thinly sliced
Fajita Seasoning
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp sea salt or to taste
  • 0.25 tsp black pepper
Toppings
  • 1 cup Mexican blend cheese shredded
  • 0.25 cup sour cream for serving
  • 0.25 cup salsa for serving
  • 2 tbsp fresh cilantro chopped, for serving

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • Cutting Board
  • Knife

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Cut bell peppers in half lengthwise and remove seeds. Place cut-side up in the baking dish.
  3. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
  4. Heat olive oil in a large skillet over medium-high heat. Add sliced onions and cook for 3-4 minutes until softened.
  5. Add diced chicken to the skillet. Sprinkle the seasoning mixture evenly over the chicken and onions.
  6. Cook for 5-7 minutes, stirring frequently, until chicken is cooked through.
  7. Divide the chicken and onion mixture evenly into the bell pepper halves.
  8. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
  9. Remove foil, sprinkle shredded cheese over each pepper, and bake uncovered for another 5-10 minutes until cheese is melted.
  10. Garnish with sour cream, salsa, and fresh cilantro before serving.

Notes

To prep ahead, stuff the peppers with the cooked filling, cover, and refrigerate for up to 3 days before baking.