Chicken Fajita Stuffed Peppers
Colorful bell peppers packed with a sizzling mix of seasoned chicken, sautéed onions, and peppers, all topped with melty cheese. This low-carb twist on classic chicken fajitas delivers all the Tex-Mex flavor without the tortillas, ready in under 45 minutes.
For 4 servings
- prep · ~5 min
Preheat oven and prep the bell pepper shells.
1.Preheat oven to 375°F (190°C).2.Slice the 4 large bell peppers in half lengthwise, remove seeds and membranes.3.Arrange pepper halves cut-side up in a 9x13 inch baking dish. - prep · ~2 min
Season the chicken strips.
In a medium mixing bowl, toss the chicken breast strips with chili powder, ground cumin, smoked paprika, garlic powder, black pepper, and half the salt until evenly coated.
TIPSlice chicken against the grain for the most tender bite. - saute · ~10 min
Cook the chicken.
1.Heat 1 tablespoon olive oil in a large skillet over medium-high heat.2.Add the seasoned chicken strips in a single layer and cook until golden and cooked through (4 to 5 minutes per side).3.Internal temperature should reach 165°F (74°C). Transfer to a plate. - saute · ~7 min
Sauté the onions and sliced peppers.
Add the remaining 1 tablespoon olive oil to the same skillet. Add the sliced onion, 2 sliced small bell peppers, and minced garlic. Sauté until softened and slightly charred at the edges (5 to 7 minutes). Season with the remaining salt.
TIPDon't overcrowd the pan — let the vegetables get a nice sear for that fajita char. - mix · ~1 min
Combine filling and add lime juice.
1.Return the cooked chicken to the skillet with the vegetables.2.Add the diced tomato and fresh lime juice.3.Toss everything together over medium heat for 1 minute until warmed through. - assemble · ~3 min
Stuff the peppers.
1.Spoon the chicken fajita mixture evenly into each bell pepper half, packing it in generously.2.Top each stuffed pepper with shredded cheddar cheese. - bake · ~15 min
Bake until peppers are tender and cheese is bubbly.
Bake uncovered at 375°F (190°C) for 15 minutes or until the peppers have softened slightly and the cheese is melted and golden in spots.
TIPFor extra browning, switch to broil for the last 2 minutes — watch closely so the cheese doesn't burn. - garnish · ~1 min
Garnish with fresh cilantro and serve.
Remove from oven, top each stuffed pepper with chopped fresh cilantro and a dollop of sour cream. Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice chicken against the grain for the most tender bite in the filling.
- 2For a smoky char on the vegetables, don’t overcrowd the skillet — cook in a single layer.
- 3Use a mix of bell pepper colors (red, yellow, green) for sweetness and visual appeal.
- 4Blanch pepper halves in boiling water for 2 minutes before stuffing to ensure they are tender.
- 5Switch to broil for the last 2 minutes for bubbly, golden cheese without burning.
- 6Make ahead: Assemble stuffed peppers and refrigerate up to 24 hours before baking.
Adapt it for your goals.
Low-fat
Replace cheddar with reduced-fat cheese and use Greek yogurt instead of sour cream to lower saturated fat while keeping the creamy finish.
vegetarianVegetarian
Swap chicken with extra-firm tofu or grilled portobello mushrooms, and use vegetable broth instead of chicken seasoning for a hearty plant-based option.
spicySpicy
Add 1/2 teaspoon cayenne pepper or 2 chopped chipotle peppers in adobo to the chicken seasoning for a smoky heat boost.
Why this is on our healthy list.
Low-Carb and Keto-Friendly
By replacing tortillas with bell pepper shells, this dish dramatically reduces carbohydrates and fits into low-carb and ketogenic diets.
Rich in Vitamin C
Bell peppers and tomatoes are excellent sources of vitamin C, supporting immune function and skin health.
High-Quality Protein
Chicken breast provides lean protein that aids muscle repair and keeps you full longer.
Natural Antioxidants
The mix of chili powder, cumin, and smoked paprika supplies antioxidants that help combat oxidative stress.
Frequently asked questions
Yes, ground chicken works well — cook it in the skillet first, breaking it apart, until browned and cooked through, then proceed with the recipe.
