It is 6pm. You are tired. Dinner needs to happen fast.
These Chicken Fajita Stuffed Peppers are your new secret weapon. They deliver bold Mexican flavors without the heavy carbs.
Why This Recipe Is a Winner
This dish is vibrant, fresh, and incredibly satisfying. It is perfect for a healthy reset after a busy weekend. You get all the crunch of garden-fresh peppers with savory chicken.
Your family will love the melted cheese and warm spices. It feels like a restaurant meal but fits your budget. Plus, it is ready in under an hour from start to finish.
Simple Method
Making these is a breeze, even for beginners. You simply sauté the chicken and onions until golden. Then, you tuck them into colorful pepper halves.
The oven does most of the hard work for you. Using a skillet shortcut ensures the chicken stays juicy and tender. You will feel like a pro in the kitchen tonight.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Use vibrant bell peppers for the best visual appeal.
- 4 large bell peppers, halved lengthwise and seeded
- 1 lb boneless skinless chicken breast, sliced into thin strips
- 1 medium yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
Step-by-Step
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Arrange the halved bell peppers in the baking dish with the cut sides facing up.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken strips to the skillet and sauté until browned and nearly cooked through, approximately 5-7 minutes.
- Add the sliced onions to the skillet and cook until softened and slightly translucent, about 3-4 minutes.
- Stir in chili powder, cumin, garlic powder, salt, pepper, and lime juice; cook for 1 minute to bloom the spices.
- Distribute the chicken and onion mixture evenly among the pepper halves.
- Cover the dish with aluminum foil and bake for 25 minutes to soften the peppers.
- Remove the foil, top each pepper with shredded cheese, and return to the oven for 5-10 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Best Ways to Enjoy It
Serve these warm with a squeeze of fresh lime. They look beautiful on a platter for a casual gathering. Add a side of cauliflower rice for a full meal.
Top them with a dollop of Greek yogurt or avocado. Set the table and enjoy a guilt-free feast with your family. Every bite is a burst of summer freshness.
Keep It Fresh
Store any leftovers in an airtight container for up to four days. They make excellent meal prep lunches for the office. Simply reheat in the microwave until the cheese is gooey.
For the best texture, use an oven or air fryer. Reheat at 350°F for about ten minutes. This keeps the peppers from getting too soggy.
Tips for Best Results
- Don’t skip browning the chicken in the skillet first.
- Use a variety of pepper colors for a beautiful presentation.
- Slice your chicken into even strips for uniform cooking.
- Cover with foil to ensure the peppers soften perfectly.
- Add a pinch of red pepper flakes for extra heat.
- For a summer twist, use peppers from your local farmer’s market.
- Wait to add cilantro until just before serving for brightness.
Ways to Switch It Up
- Swap chicken for ground turkey for a leaner option.
- Use pepper jack cheese if you want a spicy kick.
- In summer, swap yellow onions for sweet Vidalia onions.
- Make it dairy-free by using a vegan cheese substitute.
Common Questions
Can I make these ahead of time?
Yes, you can prep the filling a day early. Store it in the fridge and stuff the peppers when ready. This makes weeknight cooking even faster.
Are these peppers spicy?
These have a mild, smoky flavor from the cumin and chili. They are very kid-approved and family-friendly. You can always add hot sauce later.
How do I know when they are done?
The peppers should be tender when pierced with a fork. The cheese will be golden and bubbly on top. Your kitchen will smell like a fiesta!
I hope these vibrant peppers bring some joy to your dinner table. They are the perfect way to eat well without the stress. Happy cooking!
— Lidia
Ingredients
- 4 large bell peppers, halved lengthwise and seeded
- 1 lb boneless skinless chicken breast, sliced into thin strips
- 1 medium yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sal t
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Arrange the halved bell peppers in the baking dish with the cut sides facing up.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken strips to the skillet and sauté until browned and nearly cooked through, approximately 5-7 minutes.
- Add the sliced onions to the skillet and cook until softened and slightly translucent, about 3-4 minutes.
- Stir in chili powder, cumin, garlic powder, salt, pepper, and lime juice; cook for 1 minute to bloom the spices.
- Distribute the chicken and onion mixture evenly among the pepper halves.
- Cover the dish with aluminum foil and bake for 25 minutes to soften the peppers.
- Remove the foil, top each pepper with shredded cheese, and return to the oven for 5-10 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
