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Pagosa Recipes

Irresistible Chicken Fajita Stuffed Peppers Easy Recipe

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- 4 large bell peppers (red, yellow, or green) - 2 cups cooked chicken breast, shredded - 1 medium onion, sliced - 1 medium zucchini, diced - 1 cup corn (fresh or canned) - 1 teaspoon chili powder - 1 teaspoon paprika - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or a Mexican blend) - 2 tablespoons olive oil - Fresh cilantro, chopped (for garnish) - Sour cream (for serving) You can switch ingredients to fit your taste. Use ground turkey instead of chicken for a leaner option. If you want a vegetarian dish, try black beans or lentils instead of chicken. For the peppers, any color works, but keep in mind that red peppers are sweeter. If you don’t have zucchini, you can use diced carrots or mushrooms. For the cheese, try mozzarella or pepper jack for a twist. Each serving of Chicken Fajita Stuffed Peppers has about: - Calories: 350 - Protein: 25g - Fat: 18g - Carbohydrates: 30g - Fiber: 5g - Sugar: 5g This meal packs in good protein and fiber. It also provides a colorful mix of veggies, making it a well-rounded dish. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). While it heats up, grab your bell peppers. You can choose red, yellow, or green. Cut off the tops and scoop out the seeds and membranes. This step makes space for the filling. Next, brush the outside of each pepper with olive oil. This helps them brown nicely. Place the peppers upright in a baking dish, ready for stuffing. In a large skillet, heat two tablespoons of olive oil over medium heat. Add the sliced onion and diced zucchini. Sauté them for about five minutes until they soften. This adds great flavor. Then, mix in your shredded chicken, corn, chili powder, paprika, cumin, garlic powder, salt, and pepper. Stir everything well and let it cook for another three to four minutes. You want the mixture hot and tasty. Finally, take the skillet off the heat and fold in half of the shredded cheese. This makes the filling creamy and delicious. Now it’s time to stuff those peppers! Fill each pepper with the chicken mixture, packing it in tightly. Don’t be shy! Once filled, top each pepper with the remaining cheese. Cover the baking dish with aluminum foil and bake in the oven for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. The peppers should be tender, and the cheese will be bubbly and golden. When they’re ready, take them out and let them cool for a few minutes before serving. When picking bell peppers, look for bright colors and firm skin. Check for any soft spots. The best peppers feel heavy for their size. Red, yellow, or green all work well for stuffed peppers. Each color has a different taste. Red peppers are sweeter, while green peppers are more bitter. Choose what you like best for your dish. One mistake is not removing all the seeds. Seeds can make your dish bitter. Another mistake is overcooking the filling. You want it heated, but not mushy. Make sure to pack the filling tightly in the peppers too. This helps keep the flavors in. Lastly, don’t forget to cover the dish with foil when baking. This keeps the peppers moist. For a beautiful plate, place the stuffed peppers on a large platter. You can sprinkle fresh cilantro on top for color. A dollop of sour cream adds creaminess and looks nice too. If you have extra cheese, sprinkle that on top as well. Serve with lime wedges for a fresh touch. This makes your meal not just tasty but also pretty! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds vibrant color to your dish but also provides a variety of flavors and nutrients. Customize Your Filling: Feel free to add other vegetables like mushrooms or spinach to the chicken mixture for extra flavor and nutrition. Make Ahead: These stuffed peppers can be prepared in advance and stored in the fridge. Simply bake them right before serving for a quick meal. Experiment with Cheese: Try using different types of cheese, such as pepper jack for a spicy kick or mozzarella for a milder flavor, to customize your stuffed peppers. {{image_2}} You can switch chicken with other proteins. Ground turkey works well. It has a mild taste and cooks quickly. You can also use tofu for a plant-based option. Firm tofu soaks up flavors nicely. Just press it to remove extra water before cooking. These swaps add fun twists to your stuffed peppers. While bell peppers are classic, try other types. Poblano peppers bring a smoky taste. They have a mild heat that many enjoy. Anaheim peppers are another great choice. They are larger and slightly sweeter. Each pepper type adds a unique flavor to your dish. Boost flavor by adding salsa or spices. A spoonful of salsa can give your dish a fresh kick. You can also mix in diced tomatoes for extra juiciness. If you love heat, add some jalapeños to the filling. Spices like oregano or cayenne pepper can enhance the taste. Just remember to adjust to your liking. To store leftover Chicken Fajita Stuffed Peppers, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to 3 days. Make sure they are sealed well to keep them fresh. When you are ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to avoid drying out. Heat for about 20 minutes or until warm. You can also use a microwave for quicker reheating. Just place a pepper on a microwave-safe plate and heat for about 2-3 minutes. To freeze these tasty peppers, wrap each one in plastic wrap. Then place them in a freezer-safe bag. They can last in the freezer for up to 3 months. When you want to enjoy them, thaw in the fridge overnight. Bake as usual to heat them through. You can serve many tasty sides with Chicken Fajita Stuffed Peppers. Here are some ideas: - Guacamole: Creamy and rich, it adds great flavor. - Rice: A side of fluffy rice helps soak up juices. - Beans: Black or pinto beans add protein and fiber. - Salad: A fresh green salad brings crunch and color. - Sour Cream: A dollop on top adds creaminess. These sides balance the meal and enhance the flavors. Yes, you can prepare these stuffed peppers ahead. Here’s how: 1. Prepare the Filling: Cook the chicken and veggie mix but do not stuff the peppers yet. 2. Store: Place the filling in the fridge for up to two days. 3. Stuff and Bake: When you’re ready, stuff the peppers and bake as directed. This method saves time and still tastes fresh. Customizing spice in Chicken Fajita Stuffed Peppers is easy. Here are some tips: - Mild: Use less chili powder and omit hot spices. - Medium: Keep the chili powder but add a pinch of cayenne. - Spicy: Add diced jalapeños or a dash of hot sauce. Taste as you go to find the perfect heat for you! In this blog, we covered making Chicken Fajita Stuffed Peppers from start to finish. We discussed ingredients, substitutes, and detailed steps for prep and cooking. I shared tips to select the best peppers and how to serve them nicely. We also explored fun variations and storage methods. Finally, remember to be creative and try new flavors. You can customize this dish to fit your taste. Enjoy making these tasty stuffed peppers!

WANT TO SAVE THIS RECIPE?

Are you ready to make your dinner exciting? Try my easy Chicken Fajita Stuffed Peppers! This recipe is bursting with flavor, and you can whip it up quickly. Bell peppers filled with tender chicken, spices, and more will impress your family. Plus, I’ll share ingredient swaps and tasty tips. Let’s dive in and create a meal that will make your taste buds sing!

Why I Love This Recipe

  1. Flavorful Filling: The combination of spices and ingredients creates a delicious and satisfying filling that truly makes these peppers a standout dish.
  2. Healthy and Nutritious: Packed with protein from the chicken and vitamins from the veggies, this recipe is a wholesome choice for a balanced meal.
  3. Easy to Prepare: With simple steps and minimal prep time, this recipe is perfect for busy weeknights or a quick meal option.
  4. Customizable: Feel free to add your favorite ingredients or adjust the spices to suit your taste, making it a versatile recipe for everyone!

Ingredients

List of Ingredients

  • 4 large bell peppers (red, yellow, or green)
  • 2 cups cooked chicken breast, shredded
  • 1 medium onion, sliced
  • 1 medium zucchini, diced
  • 1 cup corn (fresh or canned)
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar or a Mexican blend)
  • 2 tablespoons olive oil
  • Fresh cilantro, chopped (for garnish)
  • Sour cream (for serving)

Ingredient Substitutes

You can switch ingredients to fit your taste. Use ground turkey instead of chicken for a leaner option. If you want a vegetarian dish, try black beans or lentils instead of chicken. For the peppers, any color works, but keep in mind that red peppers are sweeter. If you don’t have zucchini, you can use diced carrots or mushrooms. For the cheese, try mozzarella or pepper jack for a twist.

Nutritional Information per Serving

Each serving of Chicken Fajita Stuffed Peppers has about:

  • Calories: 350
  • Protein: 25g
  • Fat: 18g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Sugar: 5g

This meal packs in good protein and fiber. It also provides a colorful mix of veggies, making it a well-rounded dish.

Step-by-Step Instructions

Preparation of Bell Peppers

Start by preheating your oven to 375°F (190°C). While it heats up, grab your bell peppers. You can choose red, yellow, or green. Cut off the tops and scoop out the seeds and membranes. This step makes space for the filling. Next, brush the outside of each pepper with olive oil. This helps them brown nicely. Place the peppers upright in a baking dish, ready for stuffing.

Cooking the Filling

In a large skillet, heat two tablespoons of olive oil over medium heat. Add the sliced onion and diced zucchini. Sauté them for about five minutes until they soften. This adds great flavor. Then, mix in your shredded chicken, corn, chili powder, paprika, cumin, garlic powder, salt, and pepper. Stir everything well and let it cook for another three to four minutes. You want the mixture hot and tasty. Finally, take the skillet off the heat and fold in half of the shredded cheese. This makes the filling creamy and delicious.

Baking Instructions

Now it’s time to stuff those peppers! Fill each pepper with the chicken mixture, packing it in tightly. Don’t be shy! Once filled, top each pepper with the remaining cheese. Cover the baking dish with aluminum foil and bake in the oven for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. The peppers should be tender, and the cheese will be bubbly and golden. When they’re ready, take them out and let them cool for a few minutes before serving.

Tips & Tricks

How to Choose the Best Bell Peppers

When picking bell peppers, look for bright colors and firm skin. Check for any soft spots. The best peppers feel heavy for their size. Red, yellow, or green all work well for stuffed peppers. Each color has a different taste. Red peppers are sweeter, while green peppers are more bitter. Choose what you like best for your dish.

Common Mistakes to Avoid

One mistake is not removing all the seeds. Seeds can make your dish bitter. Another mistake is overcooking the filling. You want it heated, but not mushy. Make sure to pack the filling tightly in the peppers too. This helps keep the flavors in. Lastly, don’t forget to cover the dish with foil when baking. This keeps the peppers moist.

Serving Tips for Presentation

For a beautiful plate, place the stuffed peppers on a large platter. You can sprinkle fresh cilantro on top for color. A dollop of sour cream adds creaminess and looks nice too. If you have extra cheese, sprinkle that on top as well. Serve with lime wedges for a fresh touch. This makes your meal not just tasty but also pretty!

Pro Tips

  1. Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds vibrant color to your dish but also provides a variety of flavors and nutrients.
  2. Customize Your Filling: Feel free to add other vegetables like mushrooms or spinach to the chicken mixture for extra flavor and nutrition.
  3. Make Ahead: These stuffed peppers can be prepared in advance and stored in the fridge. Simply bake them right before serving for a quick meal.
  4. Experiment with Cheese: Try using different types of cheese, such as pepper jack for a spicy kick or mozzarella for a milder flavor, to customize your stuffed peppers.

Variations

Alternative Proteins

You can switch chicken with other proteins. Ground turkey works well. It has a mild taste and cooks quickly. You can also use tofu for a plant-based option. Firm tofu soaks up flavors nicely. Just press it to remove extra water before cooking. These swaps add fun twists to your stuffed peppers.

Different Types of Peppers

While bell peppers are classic, try other types. Poblano peppers bring a smoky taste. They have a mild heat that many enjoy. Anaheim peppers are another great choice. They are larger and slightly sweeter. Each pepper type adds a unique flavor to your dish.

Flavor Enhancements

Boost flavor by adding salsa or spices. A spoonful of salsa can give your dish a fresh kick. You can also mix in diced tomatoes for extra juiciness. If you love heat, add some jalapeños to the filling. Spices like oregano or cayenne pepper can enhance the taste. Just remember to adjust to your liking.

Storage Info

How to Store Leftovers

To store leftover Chicken Fajita Stuffed Peppers, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to 3 days. Make sure they are sealed well to keep them fresh.

Reheating Instructions

When you are ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to avoid drying out. Heat for about 20 minutes or until warm. You can also use a microwave for quicker reheating. Just place a pepper on a microwave-safe plate and heat for about 2-3 minutes.

Freezing Chicken Fajita Stuffed Peppers

To freeze these tasty peppers, wrap each one in plastic wrap. Then place them in a freezer-safe bag. They can last in the freezer for up to 3 months. When you want to enjoy them, thaw in the fridge overnight. Bake as usual to heat them through.

FAQs

What can I serve with Chicken Fajita Stuffed Peppers?

You can serve many tasty sides with Chicken Fajita Stuffed Peppers. Here are some ideas:

  • Guacamole: Creamy and rich, it adds great flavor.
  • Rice: A side of fluffy rice helps soak up juices.
  • Beans: Black or pinto beans add protein and fiber.
  • Salad: A fresh green salad brings crunch and color.
  • Sour Cream: A dollop on top adds creaminess.

These sides balance the meal and enhance the flavors.

Can I make Chicken Fajita Stuffed Peppers ahead of time?

Yes, you can prepare these stuffed peppers ahead. Here’s how:

1. Prepare the Filling: Cook the chicken and veggie mix but do not stuff the peppers yet.

2. Store: Place the filling in the fridge for up to two days.

3. Stuff and Bake: When you’re ready, stuff the peppers and bake as directed.

This method saves time and still tastes fresh.

How do I customize the spice level of the recipe?

Customizing spice in Chicken Fajita Stuffed Peppers is easy. Here are some tips:

  • Mild: Use less chili powder and omit hot spices.
  • Medium: Keep the chili powder but add a pinch of cayenne.
  • Spicy: Add diced jalapeños or a dash of hot sauce.

Taste as you go to find the perfect heat for you!

In this blog, we covered making Chicken Fajita Stuffed Peppers from start to finish. We discussed ingredients, substitutes, and detailed steps for prep and cooking. I shared tips to select the best peppers and how to serve them nicely. We also explored fun variations and storage methods.

Finally, remember to be creative and try new flavors. You can customize this dish to fit your taste. Enjoy making these tasty stuffed pepper

- 4 large bell peppers (red, yellow, or green) - 2 cups cooked chicken breast, shredded - 1 medium onion, sliced - 1 medium zucchini, diced - 1 cup corn (fresh or canned) - 1 teaspoon chili powder - 1 teaspoon paprika - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or a Mexican blend) - 2 tablespoons olive oil - Fresh cilantro, chopped (for garnish) - Sour cream (for serving) You can switch ingredients to fit your taste. Use ground turkey instead of chicken for a leaner option. If you want a vegetarian dish, try black beans or lentils instead of chicken. For the peppers, any color works, but keep in mind that red peppers are sweeter. If you don’t have zucchini, you can use diced carrots or mushrooms. For the cheese, try mozzarella or pepper jack for a twist. Each serving of Chicken Fajita Stuffed Peppers has about: - Calories: 350 - Protein: 25g - Fat: 18g - Carbohydrates: 30g - Fiber: 5g - Sugar: 5g This meal packs in good protein and fiber. It also provides a colorful mix of veggies, making it a well-rounded dish. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). While it heats up, grab your bell peppers. You can choose red, yellow, or green. Cut off the tops and scoop out the seeds and membranes. This step makes space for the filling. Next, brush the outside of each pepper with olive oil. This helps them brown nicely. Place the peppers upright in a baking dish, ready for stuffing. In a large skillet, heat two tablespoons of olive oil over medium heat. Add the sliced onion and diced zucchini. Sauté them for about five minutes until they soften. This adds great flavor. Then, mix in your shredded chicken, corn, chili powder, paprika, cumin, garlic powder, salt, and pepper. Stir everything well and let it cook for another three to four minutes. You want the mixture hot and tasty. Finally, take the skillet off the heat and fold in half of the shredded cheese. This makes the filling creamy and delicious. Now it’s time to stuff those peppers! Fill each pepper with the chicken mixture, packing it in tightly. Don’t be shy! Once filled, top each pepper with the remaining cheese. Cover the baking dish with aluminum foil and bake in the oven for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. The peppers should be tender, and the cheese will be bubbly and golden. When they’re ready, take them out and let them cool for a few minutes before serving. When picking bell peppers, look for bright colors and firm skin. Check for any soft spots. The best peppers feel heavy for their size. Red, yellow, or green all work well for stuffed peppers. Each color has a different taste. Red peppers are sweeter, while green peppers are more bitter. Choose what you like best for your dish. One mistake is not removing all the seeds. Seeds can make your dish bitter. Another mistake is overcooking the filling. You want it heated, but not mushy. Make sure to pack the filling tightly in the peppers too. This helps keep the flavors in. Lastly, don’t forget to cover the dish with foil when baking. This keeps the peppers moist. For a beautiful plate, place the stuffed peppers on a large platter. You can sprinkle fresh cilantro on top for color. A dollop of sour cream adds creaminess and looks nice too. If you have extra cheese, sprinkle that on top as well. Serve with lime wedges for a fresh touch. This makes your meal not just tasty but also pretty! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds vibrant color to your dish but also provides a variety of flavors and nutrients. Customize Your Filling: Feel free to add other vegetables like mushrooms or spinach to the chicken mixture for extra flavor and nutrition. Make Ahead: These stuffed peppers can be prepared in advance and stored in the fridge. Simply bake them right before serving for a quick meal. Experiment with Cheese: Try using different types of cheese, such as pepper jack for a spicy kick or mozzarella for a milder flavor, to customize your stuffed peppers. {{image_2}} You can switch chicken with other proteins. Ground turkey works well. It has a mild taste and cooks quickly. You can also use tofu for a plant-based option. Firm tofu soaks up flavors nicely. Just press it to remove extra water before cooking. These swaps add fun twists to your stuffed peppers. While bell peppers are classic, try other types. Poblano peppers bring a smoky taste. They have a mild heat that many enjoy. Anaheim peppers are another great choice. They are larger and slightly sweeter. Each pepper type adds a unique flavor to your dish. Boost flavor by adding salsa or spices. A spoonful of salsa can give your dish a fresh kick. You can also mix in diced tomatoes for extra juiciness. If you love heat, add some jalapeños to the filling. Spices like oregano or cayenne pepper can enhance the taste. Just remember to adjust to your liking. To store leftover Chicken Fajita Stuffed Peppers, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to 3 days. Make sure they are sealed well to keep them fresh. When you are ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to avoid drying out. Heat for about 20 minutes or until warm. You can also use a microwave for quicker reheating. Just place a pepper on a microwave-safe plate and heat for about 2-3 minutes. To freeze these tasty peppers, wrap each one in plastic wrap. Then place them in a freezer-safe bag. They can last in the freezer for up to 3 months. When you want to enjoy them, thaw in the fridge overnight. Bake as usual to heat them through. You can serve many tasty sides with Chicken Fajita Stuffed Peppers. Here are some ideas: - Guacamole: Creamy and rich, it adds great flavor. - Rice: A side of fluffy rice helps soak up juices. - Beans: Black or pinto beans add protein and fiber. - Salad: A fresh green salad brings crunch and color. - Sour Cream: A dollop on top adds creaminess. These sides balance the meal and enhance the flavors. Yes, you can prepare these stuffed peppers ahead. Here’s how: 1. Prepare the Filling: Cook the chicken and veggie mix but do not stuff the peppers yet. 2. Store: Place the filling in the fridge for up to two days. 3. Stuff and Bake: When you’re ready, stuff the peppers and bake as directed. This method saves time and still tastes fresh. Customizing spice in Chicken Fajita Stuffed Peppers is easy. Here are some tips: - Mild: Use less chili powder and omit hot spices. - Medium: Keep the chili powder but add a pinch of cayenne. - Spicy: Add diced jalapeños or a dash of hot sauce. Taste as you go to find the perfect heat for you! In this blog, we covered making Chicken Fajita Stuffed Peppers from start to finish. We discussed ingredients, substitutes, and detailed steps for prep and cooking. I shared tips to select the best peppers and how to serve them nicely. We also explored fun variations and storage methods. Finally, remember to be creative and try new flavors. You can customize this dish to fit your taste. Enjoy making these tasty stuffed peppers!

Chicken Fajita Stuffed Peppers

Delicious stuffed bell peppers filled with shredded chicken and fajita-style vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (red, yellow, or green)
  • 2 cups cooked chicken breast, shredded
  • 1 medium onion, sliced
  • 1 medium zucchini, diced
  • 1 cup corn (fresh or canned)
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or a Mexican blend)
  • 2 tablespoons olive oil
  • for garnish fresh cilantro, chopped
  • for serving sour cream

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them in a baking dish.
  • In a large skillet over medium heat, add the remaining olive oil. Sauté the sliced onion and diced zucchini until softened, about 5 minutes.
  • Add the shredded chicken, corn, chili powder, paprika, cumin, garlic powder, salt, and pepper to the skillet. Stir to combine and cook for another 3-4 minutes until everything is heated through.
  • Remove the skillet from heat and fold in half of the shredded cheese into the chicken mixture.
  • Stuff each prepared bell pepper with the chicken mixture, packing it in nicely.
  • Top each stuffed pepper with the remaining shredded cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
  • Once done, remove from the oven and let cool slightly before serving.

Notes

Serve garnished with cilantro and sour cream for added flavor.
Keyword chicken, fajitas, healthy, stuffed peppers

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