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Colorful bell peppers stuffed with seasoned chicken, onions, and melted Monterey Jack cheese on a white plate.
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Chicken Fajita Stuffed Peppers

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 4 servings
Calories: 345kcal

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.