Baked Chicken Fajita Stuffed Peppers: A Flavorful, Healthy Twist on Fajitas

These Baked Chicken Fajita Stuffed Peppers are the perfect balance of bold fajita flavor, tender chicken, and nutritious vegetables. My husband couldn’t stop raving about how delicious they were when I made them for our family dinner last night. The combination of seasoned chicken, colorful bell peppers, and melted cheese had everyone asking for seconds! These stuffed peppers are a great way to bring some excitement to your weeknight dinner routine while keeping things light and healthy.

This dish takes the classic fajita flavors and turns them into a fun, single-serve meal, making it perfect for busy nights when you still want something hearty and satisfying. Ready to try them for yourself? Let’s get cooking!

Ingredients Overview

Bell Peppers: The bell peppers serve as both the base and the vessel for this dish. Their natural sweetness pairs perfectly with the spicy fajita seasoning and tender chicken filling. I like to use a mix of red, green, and yellow bell peppers for a colorful, vibrant dish, but you can stick to your favorites.

Chicken Breast: Cooked and shredded chicken forms the heart of the filling. It’s seasoned with fajita seasoning and mixed with sautéed peppers and onions, ensuring every bite is full of flavor.

Fajita Seasoning: The fajita seasoning brings all the essential spices to the chicken mixture, including chili powder, cumin, garlic powder, and a pinch of cayenne for heat. Feel free to adjust the seasoning to your taste for a spicier or milder version.

Shredded Cheese: The shredded cheese melts over the stuffed peppers, adding creaminess and a savory finish. Cheddar or Monterey Jack are great options, but you can use whatever you prefer.

Sour Cream: A dollop of sour cream on top of each stuffed pepper gives a creamy contrast to the heat and adds richness to the dish.

Step-by-Step Cooking Instructions

1. Preheat the Oven:
Set your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.

2. Sauté the Vegetables:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and diced bell peppers (red and green) and sauté until they’re softened, about 5-7 minutes. This will bring out the natural sweetness of the peppers and create a flavorful base for the chicken.

3. Add the Chicken and Fajita Seasoning:
Add the shredded chicken and fajita seasoning to the skillet. Stir everything together so that the chicken is evenly coated with the spices. Let it cook for another 2-3 minutes, allowing the flavors to meld.

4. Prepare the Bell Peppers:
While the chicken mixture is cooking, slice the remaining large bell peppers in half lengthwise and remove the seeds. Arrange the pepper halves on the prepared baking sheet.

5. Stuff the Peppers:
Spoon the chicken and vegetable mixture into each bell pepper half, packing them generously with the filling.

6. Add Cheese and Bake:
Top each stuffed pepper with a generous amount of shredded cheese. Place the baking sheet in the oven and bake for about 20 minutes, or until the peppers are tender and the cheese has melted and bubbled.

7. Serve and Enjoy:
Remove the peppers from the oven and let them cool slightly. Serve them hot with a dollop of sour cream on top for extra flavor and creaminess.

20 Frequently Asked Questions

1. Can I use ground chicken or turkey instead of shredded chicken?
Yes, ground chicken or ground turkey would work great as a substitute. Just cook it through before adding the seasoning.

2. Can I make these stuffed peppers ahead of time?
Yes! You can prepare the stuffed peppers and store them in the fridge for up to 24 hours before baking.

3. Can I use a different seasoning mix?
Absolutely! You can use taco seasoning or chili powder if you don’t have fajita seasoning on hand.

4. Can I freeze the stuffed peppers?
Yes, you can freeze the stuffed peppers before or after baking. Just wrap them in plastic wrap and foil, and store them in the freezer for up to 3 months. To reheat, bake from frozen at 375°F for 25-30 minutes.

5. How can I make this recipe spicier?
Add jalapeños, a pinch of cayenne pepper, or a drizzle of hot sauce for more heat.

6. Can I make these stuffed peppers vegetarian?
Yes! Replace the chicken with black beans or tofu for a delicious vegetarian option.

7. Can I use frozen bell peppers?
Fresh peppers are ideal, but if using frozen bell peppers, sauté them thoroughly to remove any excess moisture before adding them to the chicken mixture.

8. How do I prevent the peppers from being too tough?
Bake the peppers long enough to soften, but not too long to lose their shape. You can also parboil the peppers for 5 minutes before stuffing them if you prefer them softer.

9. Can I add other vegetables to the filling?
Yes! Feel free to add diced zucchini, corn, or mushrooms to the chicken mixture for added flavor and texture.

10. Can I make these stuffed peppers spicy without using jalapeños?
Yes! Add smoked paprika, chili powder, or chipotle powder for smokiness and heat.

11. Can I use a different cheese?
Yes, you can use Monterey Jack, pepper jack, or even Mexican blend cheese.

12. How can I make these stuffed peppers more filling?
Add brown rice, quinoa, or black beans to the chicken mixture for added fiber and bulk.

13. Can I use a different protein?
Yes! Ground beef, turkey, or even steak would work well as a substitute for the chicken.

14. How do I keep the stuffed peppers from being too soggy?
Make sure to remove the seeds and membranes from the peppers to avoid excess moisture. Also, avoid overstuffing them.

15. Can I skip the cheese?
Yes, you can skip the cheese for a lighter version, or use a dairy-free cheese alternative.

16. Can I add beans to the stuffing?
Yes, black beans or pinto beans would add great flavor and texture.

17. How long do leftovers last?
Leftovers can be stored in the fridge for up to 3 days. Reheat in the microwave or oven.

18. Can I prepare this dish in a slow cooker?
Yes, you can cook the chicken and veggie mixture in a slow cooker on low for 4-6 hours. Then stuff the peppers and bake until tender.

19. Can I stuff the peppers with rice?
Yes, adding cooked rice to the filling will make it more hearty and satisfying.

20. Can I make this recipe without using oil?
Yes, you can sauté the vegetables in vegetable broth or water instead of olive oil for a lower-fat option.

20 Helpful Tips for Perfect Baked Chicken Fajita Stuffed Peppers

1. Use large, sturdy bell peppers that can hold plenty of stuffing.
2. Don’t overstuff the peppers—leave a little room at the top for the cheese to melt.
3. Pre-cook the chicken to make the dish quicker and easier to assemble.
**4. For extra flavor, roast the peppers before stuffing them for a smoky taste.
5. Use a mix of sweet and spicy peppers for a great flavor balance.
**6. Sprinkle cilantro over the stuffed peppers before serving for a fresh finish.
7. Make sure to remove the seeds from the peppers to avoid any bitterness.
8. Add extra veggies to the stuffing for more flavor and nutrients.
9. Use a good-quality fajita seasoning for the best taste.
**10. Top with a squeeze of lime for a zesty flavor boost.
11. Let the peppers cool for a few minutes before serving to make them easier to handle.
**12. For a lower-carb version, swap the cheese for guacamole or salsa.
13. If the cheese isn’t melting enough, broil the peppers for the last 2-3 minutes.
14. Experiment with different cheeses like feta or blue cheese for a unique twist.
15. To make the peppers milder, remove the seeds from the bell peppers before cooking.
16. Don’t skip the sour cream—it’s the perfect cooling topping!
**17. You can bake these peppers in a cast-iron skillet for a rustic look.
18. For a vegan version, skip the cheese and opt for dairy-free alternatives.
**19. Serve with a side of Spanish rice or refried beans for a complete meal.
**20. Add avocado slices to the plate for a creamy contrast to the spices.

With these tips and variations, you’ll be making the most flavorful Baked Chicken Fajita Stuffed Peppers that are perfect for any occasion. Enjoy!