Chicken Fajita Stuffed Peppers are bell peppers stuffed with sizzling hot, zesty Chicken Fajitas for a quick and easy restaurant quality Mexican dinner.
When combined with cauliflower rice and cheese, these Chicken Fajita Stuffed Peppers have all the flavor of spicy chicken fajitas without all the stuff that’s not so good for you.
This recipe combines two of my favorite dishes Chicken Fajitas and Stuffed Peppers! Chicken Fajitas are comfort food to me. After coming home from a long trip, my favorite comfort food that I craved was chicken fajitas.
If you are missing going out for Mexican Food, you will love this recipe. Like my Vegetarian Mexican Stuffed Peppers, these Chicken Fajita Stuffed Peppers are loaded with flavor because they start with chicken fajita meat like what is used in my Skillet Chicken Fajitas. Pair it with your favorite Fajita Toppings, and Mexican Shrimp Cocktail and you have a great start to your Mexican dinner.
Why You’ll Love Chicken Fajita Stuffed Peppers
When we had friends over who were eating low carb, instead of stuffing the fajita meat into tacos, I changed it up to lower the carbs and turned it into stuffed peppers, another popular favorite dish. Like my Crack Slaw Recipe, these Chicken Fajita Stuffed Peppers can fit into a low carb lifestyle, especially when combined with cauliflower rice.
However, this recipe is versatile enough that you could use white rice, Cilantro Lime Rice, Mexican rice, or Spanish rice, if you prefer in this recipe.
What You Will Need To Make This Recipe
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Equipment
- Chef’s Knife I like this 8-inch knife from Amazon.com for chopping, mincing, etc. I like the quality of this knife.
- Cutting Board from Amazon.com – You can choose from all different materials and shapes and sizes for what works best for you.
- Measuring Cups from Amazon.com – Be sure to use the measuring cups designed for liquids for liquids only and not for dry ingredients for the most accurate measurement.
- Measuring Spoons – from Amazon.com – I keep several sets of measuring spoons on hand so I have them when I need them and they are not in the dishwasher.
Ingredients
Below I discuss the ingredients that make this meatloaf unique. However, if you are looking for the specific measurements of all of the ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all all the ingredients and the specific amounts of each one.
- 3 green peppers, cut in half lengthwise
- Avocado oil
- White or yellow onion, diced
- Homemade Taco Seasoning
- Kosher salt & freshly cracked pepper, to your liking
- 1 bag of frozen cauliflower rice, cooked
- Chicken breasts or tenders, cubed
- Chopped fresh cilantro
- Shredded cheddar or Mexican blend cheese
- Salsa, for serving
- Sour cream or greek yogurt, for serving
How To Make Chicken Fajita Stuffed Peppers
- Prepare the Peppers.
- Cut the peppers in half lengthwise. Remove the seeds and membrane. Place in a baking dish.
- Make the Chicken Fajita Stuffing.
- Sauté Rice, Onions & Garlic. Saute frozen cauliflower rice for 3-5 minutes in a skillet over medium-high heat, until cooked through. Set aside. Take the same skillet and add 1 tbsp avocado oil to the pan. Add chopped onions and saute for 5 minutes. Add garlic to the pan. Cook until fragrant.
- Cook Chicken. Add chicken, taco seasoning, salt and pepper to the pan. Cook until chicken is cooked through, about 6-8 minutes.
- Combine. Add cauliflower rice and cilantro to the pan. Blend together in the pan for an additional minute or 2.
- Stuff The Peppers.
- Take the chicken filling and stuff each pepper. Place the pepper halves back in the baking dish.
- Bake.
- Cover the baking dish with foil and bake at 375 degrees for 20 minutes. When there is 5 minutes left, pull it out of the oven, remove the foil and add shredded cheese over the top. Return the baking dish to the oven, without the foil and bake until cheese is melted.
- Serve.
- Serve with sour cream, salsa, and cilantro. Enjoy!
Recipe Tips For Stuffed Peppers
- Slice the bell peppers in half instead of just cutting off the tops.
- Reduces the cooking time.
- Makes it easier to stuff the pepper.
- Precook the bell peppers to make them softer.
- Reduces cooking time.
- Ensures that the filling does not overcook.
- One method is to Microwave the peppers for a few minutes until slightly softened.
- Another method is to Boil them in water for 5 minutes.
- Allow the peppers to cool before stuffing.
- Vary the filling by using leftovers.
- Jambalaya filling
- Red beans and rice filling
- Chicken Fajita
- Beef Fajita
- Mexican Cauliflower Rice
- More Recipe Tips.
- Avoid filling the bell peppers too tightly with the stuffing in order to allow it to cook evenly.
- Use an instant thermometer to check to ensure it has cooked completely. When it reaches 160 degrees F, it is ready.
- Rinse and drain bell peppers completely to avoid too much liquid in the recipe otherwise the peppers will get soggy.
- Always precook the filling to ensure the stuffed peppers cook completely.
What To Serve With Chicken Fajita Stuffed Peppers
More Low Carb Fajita Recipes
More Recipes You’ll Love
- Instant Pot Chicken Fajitas
- Buffalo Chicken Stuffed Shells
- Chicken Tortilla Soup
- Blackened Fish Tacos
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Chicken Fajita Stuffed Peppers
Ingredients
- 3 bell peppers, sliced in half lengthwise
- 1 tablespoon oil (I use avocado oil)
- 1 onion, diced (white or yellow)
- 2 tablespoons homemade taco seasoning
- salt and pepper to taste
- 1 (12-ounce) bag frozen riced cauliflower, cooked (or cooked rice)
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tablespoon chopped cilantro
- 1/2 cup shredded cheddar (or Mexican Blend cheese)
Toppings
- 3 tablespoons salsa
- 1/2 cup greek yogurt (or sour cream)
Instructions
- Preheat the oven to 375 degrees. Cut the peppers in half lengthwise. Remove the seeds and membrane. Place in a baking dish.
- Saute the frozen cauliflower rice for 3-5 minutes in a skillet over medium-high heat, until cooked through. Set aside.
- Take the same skillet and add 1 tbsp avocado oil to the pan. Add chopped onions and saute for 5 minutes. Add garlic to the pan. Cook until fragrant.
- Add chicken, taco seasoning, salt and pepper to the pan. Cook until chicken is cooked through, about 6-8 minutes.
- Add cauliflower rice and cilantro to the pan. Blend together in the pan for an additional minute or 2.
- Take the chicken filling and stuff each pepper. Place the pepper halves back in the baking dish.
- Cover the baking dish with foil and bake at 375 degrees for 20 minutes. When there is 5 minutes left, pull it out of the oven, remove the foil and add shredded cheese over the top. Return the baking dish to the oven, without the foil and bake until cheese is melted. Serve with sour cream, salsa, and cilantro.Enjoy!
Video
Notes
- Cooked rice can be used instead of cauliflower rice, if preferred. Just add the cooked rice to the chicken mixture.
- If you prefer the green bell peppers to be softer, see the recipe tips in the blog post above re: options for precooking them in advance.
- Store-bought taco seasoning can be used but I prefer to use my Homemade Taco Seasoning instead because it has no preservatives or additives or anything artificial.
- Avoid filling the bell peppers too tightly with the stuffing in order to allow it to cook evenly
Nutrition
