Chicken Fajita Stuffed Peppers (Print Version)
Bell peppers filled with seasoned chicken, vegetables, and melted cheese offer a vibrant, low-carb Tex-Mex delight.
# What You'll Need:
→ Protein & Dairy
01 - 2 large chicken breasts (approximately 12.3 oz), sliced into thin strips
02 - 1 cup shredded cheddar or Monterey Jack cheese (about 4.2 oz)
→ Vegetables
03 - 4 large bell peppers, halved and seeded
04 - 1 medium onion, thinly sliced
05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 2 cloves garlic, minced
→ Seasonings
08 - 1 ½ teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon dried oregano
12 - ½ teaspoon salt
13 - ¼ teaspoon ground black pepper
14 - 1 tablespoon olive oil
15 - Juice of ½ lime
→ Optional Toppings
16 - ¼ cup chopped fresh cilantro
17 - Sour cream or Greek yogurt
18 - Sliced jalapeños
# Step-by-Step Guide:
01 - Set the oven to 400°F and prepare for baking.
02 - Arrange halved bell peppers cut side up in a baking dish; brush lightly with olive oil and bake for 10 minutes until slightly softened.
03 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 3 to 4 minutes until lightly browned.
04 - Add sliced onion, red and yellow bell peppers, and minced garlic to the skillet. Sauté for 5 to 6 minutes until vegetables are tender and chicken is fully cooked.
05 - Incorporate chili powder, cumin, smoked paprika, oregano, salt, black pepper, and lime juice into the skillet. Stir and cook for 1 minute until ingredients are well combined.
06 - Remove the softened peppers from the oven and fill each half with the chicken and vegetable mixture.
07 - Sprinkle shredded cheese evenly over the stuffed peppers.
08 - Return the filled peppers to the oven and bake for 15 minutes or until the cheese has melted and is bubbly.
09 - Top with chopped cilantro and serve alongside optional sour cream, Greek yogurt, or sliced jalapeños.
# Expert Suggestions:
01 -
- No tortillas means you can actually enjoy the fajita magic without the carb guilt or mess on your hands.
- The cheese melts into pockets of savory goodness that makes each bite different from the last.
- One pan, minimal cleanup, and it looks restaurant-quality when it hits the table.
02 -
- Don't skip that initial 10-minute pepper bake—it softens them just enough so they finish tender instead of staying slightly tough.
- If your chicken looks done but the vegetables are still firm, remove the chicken early and keep it warm; there's no crime in cooking different things at different speeds.
03 -
- Use block cheese shredded just before cooking; it melts into silky pockets instead of clumping like pre-shredded varieties.
- Don't rush the sauté—let the vegetables brown slightly before adding the spices, which deepens the whole flavor profile.