Simple Fajita Chicken Stuffed Peppers Recipe

I made Chicken Stuffed Peppers filled with seasoned fajita chicken, peppers, onions and melty mozzarella, and there’s a small seasoning trick inside you’ll want to know about.

I’m always chasing dinners that feel exciting but don’t take forever, and these Simple Fajita Chicken Stuffed Peppers did exactly that. The filling shimmies inside bright bell peppers and when you add melted mozzarella cheese on top it becomes one of those meals you keep thinking about.

It’s messy in the best way, and somehow every bite is both smoky and bright. I’ve been bookmarking Bell Pepper Recipes for years, rarely this curious about one, and yes I admit I check my Chicken Stuffed Peppers notes twice now because this version surprised me.

Ingredients

• Bell peppers bring sweet crunch vitamin C and fiber, colorful and slightly tangy.
• Lean chicken adds high quality protein its filling and keeps calories reasonable.
• Onion gives savory depth natural sweetness when cooked plus tiny amounts of fiber.
• Garlic packs a punchy aroma immune boosting compounds and a slight sharpness.
• Seasoning blends spices for smoky warm heat adds bold flavor with little fuss.
• Melty mozzarella gives creamy stretch mild salt and comforting gooeyness, adds fat.
• Lime juice adds bright acidity cuts richness gives fresh tang and vitamin C.
• Cilantro adds herbal brightness slight citrus note optional garnish for freshness and color.

Ingredient Quantities

• 4 large bell peppers for stuffing (any color)
• 1 lb boneless skinless chicken breasts, cut into bite sized pieces
• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 packet (about 1 tbsp) fajita seasoning
• 1/4 cup chicken broth or water
• 1 cup shredded mozzarella cheese (about 4 oz)
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro, optional
• Salt and black pepper to taste

How to Make this

1. Preheat oven to 375°F (190°C). Slice the tops off the 4 bell peppers, remove seeds and membranes, and if they don’t stand up straight trim a tiny bit off the bottom so they sit flat.

2. Toss the bite sized chicken with the fajita seasoning and a pinch of salt and black pepper.

3. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add the chicken and cook 4 to 5 minutes until it’s starting to brown but not overcooked.

4. Add the thinly sliced onion and the thinly sliced green bell pepper to the skillet, cook about 4 minutes until softened; add the minced garlic and cook 30 seconds more until fragrant.

5. Pour in 1/4 cup chicken broth or water and the juice of 1 lime, stir and simmer 2 to 4 minutes until the liquid reduces slightly and the chicken is cooked through. Taste and adjust salt and pepper. If you’re in a hurry you can use shredded rotisserie chicken here, skip the simmer.

6. Remove from heat, stir in about half the shredded mozzarella and the chopped cilantro if using, let it cool a minute so it firms up and is easier to stuff.

7. Spoon the chicken mixture into the hollowed peppers, pressing down so they’re well filled; top each pepper with the remaining mozzarella.

8. Place stuffed peppers upright in a baking dish, pour about 1/4 inch of water or extra broth into the dish to keep them moist, cover tightly with foil and bake 20 to 25 minutes.

9. Remove foil and bake 5 to 10 minutes more until peppers are tender and cheese is bubbly and lightly browned. Let rest 5 minutes then squeeze extra lime over if you like and garnish with more cilantro.

Equipment Needed

1. Oven (preheat to 375°F / 190°C)
2. Large oven-safe baking dish (to stand the peppers upright)
3. Large skillet or frying pan (for cooking chicken and veggies)
4. Cutting board
5. Chef’s knife (for chopping peppers, onion, cilantro and cutting chicken)
6. Measuring spoons and 1/4-cup measure (for fajita seasoning, oil, broth, lime juice)
7. Wooden spoon or silicone spatula (for stirring and scraping the skillet)
8. Aluminum foil (to cover the dish while baking)

FAQ

Simple Fajita Chicken Stuffed Peppers Recipe Substitutions and Variations

• Chicken: swap for boneless turkey (same amount), or firm tofu (press and cube) for a vegetarian version, or shrimp (use same weight but cook much shorter)
• Olive oil: use avocado oil, canola or vegetable oil, or 1 tbsp butter for a richer taste
• Mozzarella cheese: use Monterey Jack or mild cheddar, or try pepper jack for extra heat; cotija or queso fresco if you want a crumbly, tangy finish
• Fajita seasoning: use a taco seasoning packet, or make a quick mix — 1 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder and a pinch of salt

Pro Tips

1. Pat the chicken really dry before you season and sear it, its the difference between tasty brown crust and boring gray meat. If the pan gets crowded the pieces will steam, so cook in smaller batches if you need to, even though its more work.

2. If your peppers dont sit up straight trim just a little off the bottom, not too much or theyll split. Another trick is to give them a quick bake first so they soften a bit and wont crack when filled.

3. To avoid a soggy filling let the skillet sauce reduce so its just coating the chicken, or stir in a few tablespoons of cooked rice or breadcrumbs to absorb extra juice. Taste and adjust salt at that point because reduction concentrates flavor.

4. Mix cheeses for best results: one mild melty cheese and one punchy cheese for flavor. Finish with a fresh squeeze of citrus and cilantro right before serving, it wakes everything up.