Chicken Fajita Stuffed Peppers – Easy, Healthy and Delicious!

If you love easy, healthy and delicious food, these Chicken Fajita Stuffed Peppers are what you need. Tender bell peppers baked with a flavorful combination of chicken, rice and beans and topped with cheese!

Iv’e been meaning to make stuffed peppers for a while – a very very long while – now, but never got around to it because I thought it would be some fancy process that would just take forever. 

I’m definitely not into effort-based cooking here. The food’s going to be gone in minutes so why spend forever cooking it?

But turned out stuffed peppers are SUPER easy to make!

What you need:

• Bell peppers – I used red, green and yellow, but mix and match as you wish
• Chicken Breast – Makes the stuffed bell peppers healthy
• Brown Rice – Preferably long grain, but go for the brown rice because its a whole grain
• Black beans – Some fiber, and also gives the stuffed peppers a Mexican twist
• Seasonings – Cumin, Chili Powder, Paprika (+ Salt & Pepper) to make that chicken breast fajita seasoned
• Lime juice – An essential
• Onion and Garlic and some Olive Oil for frying
• Tomatoes – Not the usual, but it ties things together
• CHEESE! Stuffed in baked bell peppers or not, chicken fajitas with cheese is a must!

How to make these stuffed peppers with chicken?

• Clean the peppers – Wash, slice, and take out all those ribs and seeds on the inside
• Chop the chicken – Bite sized pieces here
• Fry the onion and garlic in oil
• Add the chicken, seasonings and lime juice and cook it all
• Cook those tomatoes in at the last minute
• Stir in the cooked rice and beans
• Stuff the peppers with the mix
• Top with cheese and bake!

Tasty chicken fajita stuffed peppers in 30 minutes!

How are these healthy?

Filling:

• Since the bell peppers are stuffed with fajita chicken breast – no meat or ground beef – its just lean protein and no unnecessary bad saturated animal fat.
• The mix in this recipe also has brown rice and black beans along with the chicken, so there’s a fair amount of fiver in there.

Topping:

• There is the cheese, but these ones are with a lot less than normal stuffed baked peppers have. You can even use a reduced fat version to cut it down!

Cooking:

• Barely any oil when cooking the filling.
• Cook the stuffed bell peppers by baking them in the oven so that’s a clear health plus!

How to store stuffed bell peppers?

• Let them cool completely
• Wrap each one individually in plastic wrap, or keep them in the baking pan but cover them completely with aluminum foil (leave no openings)
• Freeze!

When you’re ready to have them, thaw overnight and then reheat in the oven at 350°F until heated through.

Some dishes to pair this with:

• Grilled or Steamed Veggies (Broccoli is a good one here)
• Sweet Potato Fries
• Potato Wedges
• Smashed Potatoes

Chicken Fajita Stuffed Peppers – Easy, Healthy and Delicious!

Print recipe Pin Recipe

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Servings: 6 pepper halves

Calories: 317kcal

Course: Appetizer, Main Course

Cuisine: American, Multi-Cuisine

If you love easy, healthy and delicious food, these Chicken Fajita Stuffed Peppers are what you need. Tender bell peppers baked with a flavorful combination of chicken, rice and beans and topped with cheese!

Ingredients

• 3 Bell Peppers
• 1 medium Chicken Breast, Raw, about 7 oz, 200g
• 1 tsp Oil
• ½ medium Onion, Chopped, 52g
• 1 tsp Minced Garlic, 1 clove
• 1 Tbsp Lime Juice
• ¾ tsp Chili Powder
• ½ tsp Cumin
• ¼ tsp Paprika
• ¼ tsp Salt
• ¼ tsp Black Pepper
• ½ cup Roma Tomato, Chopped, 120g
• 1 cup Long Grain Brown Rice, Cooked (195g) or Dry (60g)
• ½ cup Black Beans, Canned (130g) or Cooked from dry (38g)
• ⅓ cup Cheddar Cheese, Shredded, 37g

Instructions

Prep:

• Preheat oven to 400°F and line an 8 x 8” baking pan with foil.
• Wash bell peppers, cut in half lengthwise, and remove ribs and seeds from the inside.
• Dice chicken into bite size pieces, about 1-1½” each.

Cook:

• Heat a large skillet over medium, pour oil and fry onion and garlic until translucent (about 2 minutes).
• Add chicken, lime juice, chili powder, cumin, paprika, salt and pepper and stir to combine. Cook for 3-4 minutes until chicken is cooked through.
• Add chopped tomato, stir and cook another 1 minute.
• Turn off heat, add cooked rice and beans, and mix well.

Assemble and Bake:

• Place bell peppers on baking sheet and stuff with filling, diving equally.
• Top with shredded cheese.
• Bake for 15-20 minutes until peppers are cooked and tender.
• Garnish with Cilantro and serve!

Notes

Recipe adapted from Dashing Dish.

• To cook rice, bring ⅔ cup water to boil in a pot, add ⅓ cup rice and stir to remove clumps. Reduce to simmer, cover and cook for 17 minutes. Remove from heat, and let rest for 5 minutes. Fluff with a fork.

Storage:

• Allow to cool completely.
• Freeze individually wrapped in plastic wrapped or in the baking pan covered tightly with aluminum foil.
• Thaw overnight before having.
• Reheat in the oven at 350°F until heated through.

Nutrition:

• Servings: 6 pepper halves | Serving size: 2
• Calories: 317kcal
• Fat: 9.1g | Saturated fat: 3.3g
• Carbohydrates: 36.2g | Fiber: 6.5g | Sugar: 7.4g
• Protein: 24.2g