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White Baking dish on wire rack with marble background filled with 5 Chicken Fajita stuffed peppers.
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Chicken Fajita Stuffed Peppers

Chicken Fajita Stuffed Peppers are bell peppers stuffed with sizzling hot, zesty Chicken Fajitas for a quick and easy restaurant quality Mexican dinner.
Course Main Dishes
Cuisine American, Mexican
Keyword Chicken Fajita Stuffed Peppers, Chicken Fajitas, Mexican Stuffed Peppers, Stuffed Peppers
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 192kcal

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

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

Calories: 192kcal | Carbohydrates: 9g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 59mg | Sodium: 295mg | Potassium: 636mg | Fiber: 3g | Sugar: 4g | Vitamin A: 454IU | Vitamin C: 78mg | Calcium: 115mg | Iron: 1mg