Chicken Fajita Stuffed Peppers (Print Version)
Bell peppers filled with seasoned chicken, sautéed veggies, and melted cheese for a colorful low-carb Tex-Mex dish.
# What You'll Need:
→ Protein & Dairy
01 - 2 large chicken breasts, approximately 12.3 ounces, cut into small strips
02 - 1 cup shredded cheddar or Monterey Jack cheese, about 4.2 ounces
→ Vegetables
03 - 4 large bell peppers, halved and seeded
04 - 1 medium onion, thinly sliced
05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 2 cloves garlic, minced
→ Seasonings
08 - 1 ½ teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon dried oregano
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - 1 tablespoon olive oil
15 - Juice of ½ lime
→ Optional Toppings
16 - ¼ cup chopped fresh cilantro
17 - Sour cream or Greek yogurt
18 - Sliced jalapeños
# Directions:
01 - Preheat oven to 400°F.
02 - Arrange halved bell peppers cut side up in a baking dish. Lightly brush with olive oil and bake for 10 minutes to soften.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 3 to 4 minutes until lightly browned.
04 - Add sliced onion, red and yellow bell peppers, and minced garlic to the skillet. Sauté for 5 to 6 minutes until vegetables are tender and chicken is cooked through.
05 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and lime juice. Cook for 1 additional minute to blend flavors.
06 - Remove peppers from oven and fill each half with the chicken and vegetable mixture.
07 - Sprinkle shredded cheese evenly over the stuffed peppers.
08 - Return to oven and bake for 15 minutes, until cheese is melted and bubbly.
09 - Garnish with chopped cilantro and serve with optional toppings such as sour cream or sliced jalapeños.
# Expert Tips:
01 -
- The peppers become sweet and soft while the cheese gets golden, creating a textured bite that feels indulgent without the guilt.
- You get all the fajita flavors your tongue remembers but zero carb-heavy tortillas—perfect for that satisfied, not-stuffed feeling.
- Everything cooks in one skillet and one baking dish, which means less to clean up after a genuinely delicious dinner.
02 -
- Don't skip the initial 10-minute bake for the peppers—undercooked peppers taste raw and waxy no matter how good the filling is, so give them that head start.
- Lime juice is the secret that transforms these from good to memorable; it cuts through the richness and makes every flavor pop.
03 -
- Marinate your chicken strips in lime juice and spices for 15 minutes before cooking if you have the time—it deepens the flavor so noticeably you'll wonder why it took you so long to try it.
- Brown your chicken properly before adding vegetables; it creates flavor through caramelization that steaming it won't achieve, and the difference is real.