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Stuffed peppers are a culinary classic that transcends borders, offering a delightful way to enjoy a wholesome meal. With roots in various cuisines, from Mediterranean to Mexican, these vibrant vessels of flavor are not only visually appealing but also versatile and satisfying. Among the myriad of stuffed pepper recipes, Chicken Fajita Stuffed Peppers stand out as a perfect fusion of taste and nutrition. Combining the zesty essence of fajitas with the wholesome goodness of bell peppers, this dish provides a healthy meal option that can be enjoyed by families, served at gatherings, or prepared ahead for meal prep.

Chicken Fajita Stuffed Peppers

Elevate your lunchtime routine with this vibrant one-pan lunch recipe thats perfect for busy days. These Chicken Fajita Stuffed Peppers are a delightful vegetarian lunch option, bursting with flavor and packed with nutritious ingredients. Discover more at therecipes and enjoy a colorful, satisfying meal that’s as easy to make as it is to eat! HealthyLunch OnePanMeal StuffedPeppers VegetarianRecipes MealPrep Fajitas LunchIdeas
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Ingredients
  

4 large bell peppers (any color)

2 cups cooked chicken, shredded (grilled or rotisserie works well)

1 tablespoon olive oil

1 medium onion, sliced

1 red bell pepper, sliced

2 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

1 cup corn (fresh, frozen, or canned)

1 can (15 oz) black beans, drained and rinsed

1 cup shredded cheddar cheese (or cheese of your choice)

Fresh cilantro for garnish (optional)

Lime wedges for serving

Instructions
 

Preheat your oven to 375°F (190°C).

    While the oven is heating, prepare the bell peppers. Cut the tops off and remove the seeds and membranes carefully. Set aside.

      In a large skillet, heat the olive oil over medium heat. Add the sliced onion and red bell pepper. Sauté for about 5 minutes, or until the vegetables begin to soften.

        Add the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper to the skillet. Stir to combine and cook for an additional 1-2 minutes until fragrant.

          Stir in the shredded chicken, corn, and black beans. Cook until heated through, about 3-4 minutes.

            Remove the skillet from heat and mix in half of the shredded cheese.

              Spoon the chicken fajita mixture into each bell pepper, packing it down slightly. Place the stuffed peppers standing upright in a baking dish.

                Sprinkle the remaining cheese on top of the stuffed peppers.

                  Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and the peppers are tender.

                    Carefully remove the peppers from the oven. Let them cool for a couple of minutes.

                      Garnish with fresh cilantro, if desired, and serve with lime wedges on the side for an extra zing.

                        Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4