Chicken Fajita Stuffed Peppers (Print Version)
Juicy chicken, sautéed fajita vegetables, and melted cheese packed into sweet bell peppers for a vibrant Tex-Mex meal.
# What You Need:
→ Stuffed Peppers
01 - 4 large bell peppers (any color), halved and seeded
02 - 1 lb boneless, skinless chicken breast, thinly sliced
03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, thinly sliced
05 - 1 red bell pepper, thinly sliced
06 - 1 green bell pepper, thinly sliced
07 - 2 cloves garlic, minced
→ Fajita Seasoning
08 - 1 teaspoon chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Assembly
14 - 1 cup shredded cheddar or Monterey Jack cheese
15 - 2 tablespoons chopped fresh cilantro (optional)
16 - 1 lime, cut into wedges (for serving)
# How to Make It:
01 - Preheat oven to 400°F. Arrange bell pepper halves cut side up in a baking dish. Lightly season with salt and set aside.
02 - In a large skillet over medium-high heat, heat olive oil. Add sliced chicken and cook for 4 to 5 minutes, until just beginning to brown.
03 - Add onion, sliced bell peppers, and garlic. Cook for another 5 to 6 minutes until vegetables are softened and chicken is cooked through.
04 - Sprinkle fajita seasoning over the mixture, stirring to coat evenly. Cook for 1 to 2 more minutes, then remove from heat.
05 - Spoon the chicken fajita mixture evenly into the prepared bell pepper halves. Top each with shredded cheese.
06 - Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 8 to 10 minutes, until cheese is bubbly and peppers are tender.
07 - Garnish with chopped cilantro and serve with lime wedges.
# Expert Hints:
01 -
- Each pepper half becomes its own perfect portion with crisp-tender edges that give way to juicy fajita filling, eliminating the need for separate sides.
- The stuffed peppers reheat beautifully for lunches, actually improving in flavor after a day in the fridge when all the spices have had time to meld.
02 -
- Covering the dish with foil for most of the baking time prevents the peppers from drying out or the cheese from burning before the peppers are perfectly tender.
- Slicing the chicken against the grain makes all the difference between tender bites and chewy disappointment, a lesson I learned after serving a rather tough first attempt to friends.
03 -
- If your peppers wont sit flat in the baking dish, slice a tiny bit off the bottom to create a stable base, being careful not to cut through to the hollow center.
- For a make-ahead freezer meal, prepare everything but dont bake, wrap tightly and freeze, then thaw overnight in the refrigerator before baking, adding 10 minutes to the covered cooking time.