Chicken Fajita Stuffed Peppers – A Fresh, Flavor-Packed Dinner

These Chicken Fajita Stuffed Peppers bring all the bold, zesty flavors of fajitas into a cozy, colorful package. You get juicy chicken, sweet onions, and tender peppers with a touch of spice, all topped with melty cheese. It’s weeknight-friendly, easy to customize, and great for meal prep.

If you’re craving something hearty without feeling heavy, this recipe checks all the boxes. Serve it with lime, salsa, or a dollop of sour cream and dinner’s done.

Chicken Fajita Stuffed Peppers - A Fresh, Flavor-Packed Dinner

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 4 large bell peppers, halved lengthwise and seeds removed (any colors you like)
• 1 tablespoon olive oil
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 1/2 cups cooked chicken, shredded or diced (rotisserie works great)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup canned diced tomatoes, well drained (or fresh, finely chopped)
• 1/2 cup corn kernels (fresh, frozen, or canned and drained)
• 1/2 cup black beans, rinsed and drained (optional)
• 1 tablespoon fresh lime juice
• 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
• 2 tablespoons fresh cilantro, chopped (plus extra for serving)
• Sour cream, avocado, salsa, and extra lime wedges for serving (optional)

Instructions

 

• Prep the peppers: Preheat your oven to 400°F (200°C). Halve the bell peppers lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish. Drizzle with a little olive oil and sprinkle with a pinch of salt.
• Par-bake: Bake the peppers for 10 minutes to soften slightly. This helps them cook through without getting watery later. Set aside.
• Sauté the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onion and cook until soft and lightly browned, about 5–7 minutes. Stir in the garlic and cook 30 seconds until fragrant.
• Season the filling: Add the cooked chicken to the skillet. Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Stir well to coat and warm through.
• Stir in veggies: Add diced tomatoes, corn, and black beans (if using). Cook 2–3 minutes to combine and reduce excess moisture. Squeeze in lime juice and adjust salt to taste. Remove from heat and stir in chopped cilantro.
• Fill the peppers: Spoon the chicken fajita mixture into each pepper half, packing it gently. Top each with shredded cheese.
• Bake: Return the dish to the oven and bake 12–15 minutes, until the peppers are tender and the cheese is melted and bubbly. For a golden top, broil for 1–2 minutes at the end, watching closely.
• Finish and serve: Let the peppers rest for 5 minutes. Garnish with extra cilantro and serve with lime wedges, sour cream, avocado, or salsa as you like.

What Makes This Recipe So Good

• Big fajita flavor, minimal effort: Seasoned chicken, sautéed onions, and spices baked together for a satisfying meal.
• Balanced and filling: Protein, veggies, and a little cheese make a complete meal without needing extras.
• Flexible: Use rotisserie chicken, swap spices, or make it dairy-free with easy tweaks.
• Meal prep friendly: These reheat well and hold their texture, so they’re perfect for lunches.
• Colorful and fun: Bell peppers bring sweetness and crunch, plus they make a great presentation.

Ingredients

• 4 large bell peppers, halved lengthwise and seeds removed (any colors you like)
• 1 tablespoon olive oil
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 1/2 cups cooked chicken, shredded or diced (rotisserie works great)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup canned diced tomatoes, well drained (or fresh, finely chopped)
• 1/2 cup corn kernels (fresh, frozen, or canned and drained)
• 1/2 cup black beans, rinsed and drained (optional)
• 1 tablespoon fresh lime juice
• 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
• 2 tablespoons fresh cilantro, chopped (plus extra for serving)
• Sour cream, avocado, salsa, and extra lime wedges for serving (optional)

Step-by-Step Instructions

1. Prep the peppers: Preheat your oven to 400°F (200°C). Halve the bell peppers lengthwise and remove the seeds and membranes.

   Place them cut-side up in a baking dish. Drizzle with a little olive oil and sprinkle with a pinch of salt.

2. Par-bake: Bake the peppers for 10 minutes to soften slightly. This helps them cook through without getting watery later.

   Set aside.

3. Sauté the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onion and cook until soft and lightly browned, about 5–7 minutes. Stir in the garlic and cook 30 seconds until fragrant.
4. Season the filling: Add the cooked chicken to the skillet.

   Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Stir well to coat and warm through.

5. Stir in veggies: Add diced tomatoes, corn, and black beans (if using). Cook 2–3 minutes to combine and reduce excess moisture.

   Squeeze in lime juice and adjust salt to taste. Remove from heat and stir in chopped cilantro.

6. Fill the peppers: Spoon the chicken fajita mixture into each pepper half, packing it gently. Top each with shredded cheese.
7. Bake: Return the dish to the oven and bake 12–15 minutes, until the peppers are tender and the cheese is melted and bubbly.

   For a golden top, broil for 1–2 minutes at the end, watching closely.

8. Finish and serve: Let the peppers rest for 5 minutes. Garnish with extra cilantro and serve with lime wedges, sour cream, avocado, or salsa as you like.

How to Store

• Refrigerate: Store cooled stuffed peppers in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes or microwave in 45-second bursts until heated through.
• Freeze: Freeze individually wrapped peppers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat as above.
• Meal prep tip: Keep toppings like sour cream, salsa, and avocado separate and add after reheating.

Benefits of This Recipe

• High in protein and fiber: Chicken, beans, and peppers make this filling without being heavy.
• Lower-carb option: No tortillas needed, but you still get the classic fajita taste.
• Great for families: Mild spice level with the option to add heat at the table.
• Budget-friendly: Uses pantry spices and leftover chicken to keep costs down.
• Color and variety: Different pepper colors add natural sweetness and visual appeal.

What Not to Do

• Don’t skip draining: If you use canned tomatoes or beans, drain them well.

  Extra liquid makes the filling soggy.

• Don’t overbake the peppers: You want them tender with a little structure, not collapsing. Keep an eye on timing.
• Don’t skimp on seasoning: Fajita flavor relies on bold spices. Taste the filling before stuffing and adjust salt and lime.
• Don’t add toppings too early: Sour cream and avocado should go on after baking so they stay fresh and creamy.

Alternatives

• Protein swaps: Use cooked steak, ground turkey, or shrimp.

  For vegetarian, swap chicken for sautéed mushrooms or crumbled tofu.

• Dairy-free: Skip the cheese or use a dairy-free shredded cheese. Add extra avocado for creaminess.
• Grain boost: Add 1 cup cooked rice, quinoa, or cauliflower rice to the filling for more volume.
• Spice variations: Add chipotle powder for smoky heat, or use a fajita seasoning blend if you have one.
• Extra veggies: Stir in sautéed zucchini, spinach, or chopped tomatoes for more produce.
• Peppers and sizes: Mini bell peppers make great appetizers; reduce the bake time slightly.

FAQ

Can I use raw chicken instead of cooked?

Yes, but cook it first before stuffing. Slice or dice the chicken and sauté it with the onions until fully cooked, then add spices and the rest of the filling ingredients.

Using pre-cooked or rotisserie chicken saves time and keeps the texture tender.

What color bell peppers are best?

Any color works. Red, yellow, and orange are sweeter and great for kids or anyone who prefers milder flavor. Green peppers are less sweet and more robust, which can be nice with the smoky spices.

How can I make it spicier?

Add more cayenne, toss in chopped jalapeño when sautéing the onions, or finish with hot sauce.

Pepper jack cheese also adds a gentle kick.

Do I need to par-bake the peppers?

It helps. Par-baking softens the peppers slightly so they cook evenly without releasing too much moisture. If your peppers are very thin-walled, you can reduce the par-bake time to 7–8 minutes.

What cheese melts best for this?

Monterey Jack and cheddar melt beautifully and complement the spices.

Pepper jack is great if you like a little heat. If you prefer a lighter option, use a smaller amount or skip it entirely.

Can I make these ahead?

Yes. Assemble the stuffed peppers up to the cheese, cover, and refrigerate for up to 24 hours.

Bake just before serving, adding a few extra minutes if they’re going into the oven cold.

How do I keep the filling from being watery?

Drain canned ingredients well and cook the filling briefly to evaporate excess moisture. A squeeze of lime at the end adds flavor without adding much liquid.

What should I serve with them?

They’re great on their own or with a simple side like cilantro-lime rice, a green salad, or roasted potatoes. Fresh salsa and guacamole make them feel extra festive.

Final Thoughts

Chicken Fajita Stuffed Peppers are the kind of meal that feels special but doesn’t ask much of you.

The prep is simple, the flavors are bold, and the leftovers are even better. Keep the base recipe handy, then tweak the spices, toppings, and proteins to match your mood or what’s in the fridge. When you want a colorful dinner that satisfies without weighing you down, this one delivers.