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Flavorful Chicken Fajita Stuffed Peppers: A Delicious Delight

Chicken Fajita Stuffed Peppers
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Create delicious Chicken Fajita Stuffed Peppers for a satisfying Tex-Mex dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 4 large bell peppers (any color), halved lengthwise and seeded
  • 1 cup cooked rice
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup salsa
  • Optional toppings: sour cream, avocado, cilantro

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides.
  3. Add the chopped onion and bell peppers to the skillet. Cook until softened, about 5-7 minutes.
  4. Stir in the minced garlic, chili powder, cumin, paprika, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
  5. Season the chicken and vegetable mixture with salt and black pepper to taste.
  6. In a bowl, combine the cooked chicken mixture, cooked rice, shredded cheese, and salsa. Mix well.
  7. Place the halved bell peppers in a baking dish. Spoon the chicken mixture evenly into each pepper half.
  8. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
  9. Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
  10. Serve hot, with your favorite optional toppings.

Notes

  • You can prepare the filling ahead of time and refrigerate it until ready to stuff the peppers.
  • If you prefer a spicier dish, add more cayenne pepper or a pinch of red pepper flakes.
  • Feel free to use different types of cheese, such as cheddar or a Mexican blend.

Nutrition

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