Chicken Fajita Stuffed Peppers

I discovered these stuffed peppers on a weeknight when I was tired of the same chicken rotation but craving that sizzle and pop of fajitas. Rather than wrestling with tortillas and all the fixings, I thought: what if I just roasted a pepper and filled it? That first batch came out blistered and brilliant, and my kitchen smelled like a Tex-Mex kitchen should. It's been my go-to ever since.

I made these for my partner last summer when we were both trying to eat lighter, and I remember the surprised smile when they bit into that first pepper and the warm cheese met the seasoned chicken. We've made them at least once a month since because they're fancy enough for company but easy enough for Tuesday dinner.

Ingredients

• 2 large chicken breasts: Cut them into thin strips so they cook fast and soak up every ounce of those fajita spices.
• 4 large bell peppers: Any color works, but a mix of red, yellow, and orange makes the dish glow on the plate.
• 1 medium onion and sliced red and yellow peppers: These soften into sweet, caramelized bits that anchor the filling.
• 1 cup shredded cheddar or Monterey Jack cheese: Use block cheese shredded by hand if you can—it melts more evenly than pre-shredded.
• Chili powder, cumin, smoked paprika, oregano: This blend is the soul of the dish; don't skip the smoked paprika.
• Garlic, salt, pepper, olive oil, and lime juice: Fresh lime juice brightens everything at the end.

Instructions

Soften the pepper shells:

Preheat your oven to 400°F and arrange the halved peppers in a baking dish, cut side up. Brush them lightly with olive oil and bake for 10 minutes until they start to blister and release their sweetness.

Build the filling:

Heat a large skillet over medium-high heat and cook the chicken strips for 3 to 4 minutes until they're lightly browned on the edges. Add the onion, sliced bell peppers, and garlic, then sauté until everything is tender and the chicken is cooked through—you'll smell the garlic blooming in the oil.

Season and finish the mixture:

Stir in the chili powder, cumin, smoked paprika, oregano, salt, pepper, and lime juice. Let it cook for one more minute so the spices coat everything evenly and the flavors meld.

Fill and cheese:

Remove the softened peppers from the oven and stuff each half generously with the chicken mixture. Top with shredded cheese—don't be shy.

Melt and serve:

Bake for 15 minutes until the cheese is bubbly and just starting to brown at the edges. Garnish with fresh cilantro and serve with sour cream, jalapeños, or guacamole on the side.

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There's something deeply satisfying about setting a stuffed pepper in front of someone and watching them cut into it, steam rising, cheese stretching. It feels fancier than it has any right to be given how simple it actually is.

Why These Peppers Work as a Fajita Vessel

A roasted pepper is nature's edible bowl—it holds all that seasoned chicken and caramelized vegetable mixture without falling apart or making you feel like you're missing out on something. The pepper itself becomes part of the dish, soft and slightly sweet, which balances the spice perfectly. It's also naturally low-carb, so you get all the fajita joy without the guilt.

Make It Your Own

I've played with this recipe a dozen different ways. Sometimes I'll marinate the chicken strips in lime juice and the dry spices for 15 minutes before cooking if I have the time—it deepens the flavor noticeably. Other times I'll stir in black beans or cooked rice into the filling to make it heartier, or swap the cheese for pepper jack if I want a spicy kick.

Timing and Serving Ideas

The whole dish comes together in under an hour, which makes it perfect for weeknight cooking when you want something that feels special but doesn't demand hours of effort. I usually prep the peppers and chicken mix while the oven is preheating, which saves about 10 minutes. Serve these alongside a simple salad, with guacamole and salsa on the side, or with a dollop of Greek yogurt if you're watching calories.

• If you're cooking for guests, you can assemble the peppers several hours ahead and bake them just before serving.
• Leftovers reheat beautifully in a 350°F oven for about 12 minutes, though the cheese won't bubble quite the same way.
• These freeze well before baking—just add 5 to 10 extra minutes to the baking time if cooking from frozen.

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These stuffed peppers have quietly become a favorite in my kitchen because they're flexible, forgiving, and they make even a regular Tuesday night feel a little bit special. I hope they do the same for you.

Recipe Questions & Answers

→ What type of cheese works best for stuffing?

Cheddar and Monterey Jack melt beautifully and complement the spices well. Pepper Jack adds a spicy kick if preferred.

→ Can I prepare the filling ahead of time?

Yes, you can cook and season the chicken and vegetables in advance, then stuff and bake the peppers when ready.

→ How do I soften the bell peppers before stuffing?

Lightly brush the halved peppers with olive oil and bake at 400°F for 10 minutes to tenderize them.

→ What are suitable side options to serve with this dish?

Guacamole, salsa, or a dollop of Greek yogurt complement the flavors and add freshness.

→ Can this dish accommodate dietary restrictions?

This is naturally gluten-free and low-carb, with dairy options that can be adjusted to suit preferences.

→ Is marinating the chicken necessary?

Marinating in lime juice and spices for 15 minutes enhances flavor but is optional for convenience.