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- 4 large bell peppers (red, yellow, or green) - 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 small onion, sliced - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup corn (fresh or canned) - 1 cup black beans, drained and rinsed - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, chopped (for garnish) - Sour cream and lime wedges (for serving) To boost flavor, try adding: - 1 jalapeño, diced for heat - 1 teaspoon lime juice for zest - 1 teaspoon oregano for a herby touch - Avocado slices for creaminess - A dollop of Greek yogurt instead of sour cream If you have dietary needs, consider these swaps: - Use quinoa or brown rice instead of black beans. - Swap chicken for tofu or tempeh for a vegan option. - Use low-fat cheese or omit it for a lighter dish. - Make it gluten-free by checking all packaged ingredients. - Choose different colored peppers for added nutrients and visual appeal. These ingredients make your chicken fajita stuffed peppers both tasty and adaptable! Start by preheating your oven to 375°F (190°C). Choose four large bell peppers, any color you like. Cut the tops off and remove the seeds and membranes. This creates a hollow shell for your filling. Place the peppers upright in a baking dish. Set them aside while you prepare the filling. In a large skillet, heat one tablespoon of olive oil over medium heat. Add one pound of diced chicken breasts. Cook the chicken until it turns white, about 5 to 7 minutes. This means it is no longer pink. Next, add one sliced onion, one sliced red bell pepper, and one sliced green bell pepper. Also, add two cloves of minced garlic. Sauté the mix for 3 to 4 minutes until the veggies soften. Sprinkle in one teaspoon each of chili powder, cumin, and smoked paprika. Season with salt and pepper to taste. Stir well and cook for another 2 minutes. Then, mix in one cup of corn and one cup of black beans. Stir until heated through and remove from heat. Now it’s time to stuff the peppers! Fill each bell pepper with the chicken fajita mixture. Press down lightly to pack it in. Top each pepper with one cup of shredded cheese, covering them well. Cover the baking dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. You know they're done when the cheese is bubbly and golden. Garnish with fresh cilantro and serve with sour cream and lime wedges on the side. Enjoy your delicious chicken fajita stuffed peppers! To get the best stuffed peppers, choose firm, large bell peppers. Red, yellow, or green all work well. Make sure to cut the tops off and remove the seeds carefully. This helps the filling cook evenly. Pack the chicken fajita mixture tightly inside the peppers. This way, they stay sturdy and flavorful during baking. For rich flavors, cook the chicken until it is golden brown. This adds depth to the dish. Don't skip the spices! Chili powder, cumin, and smoked paprika bring warmth. Adding the corn and black beans gives a nice texture and flavor contrast. Bake the peppers covered for the first half of cooking. This keeps them moist. Remove the cover for the last part to let the cheese bubble and brown. Use a large skillet to cook the chicken and veggies. A good-quality knife helps with chopping. For stuffing, a spoon or spatula makes it easy to fill the peppers. A baking dish is essential for oven cooking. Don’t forget aluminum foil to cover the dish while baking. These tools make the process smoother and more enjoyable! {{image_2}} You can easily make a vegetarian version of these stuffed peppers. Start with the same bell peppers. Instead of chicken, use cooked quinoa or lentils. Add extra veggies like zucchini, mushrooms, or spinach. Season with the same spices for that fajita flavor. This option is tasty and packed with nutrients. If you want a different protein, ground turkey or beef works great. Cook the meat in the skillet just like the chicken. Keep the spices the same to keep that delicious flavor. You can also mix meats, like chicken and turkey, for a unique taste. This adds variety while keeping it simple. You can change the flavor profile by using different spices. For a taco flavor, add taco seasoning instead of the spices listed. For an Italian twist, use Italian herbs like oregano and basil. You can even add marinara sauce for a fun twist. Experimenting with flavors keeps your meals exciting and fresh. To store your chicken fajita stuffed peppers, let them cool first. Once they are at room temperature, place them in an airtight container. Use parchment paper between layers if stacking. These peppers will stay fresh in the fridge for about 3-4 days. For reheating, I recommend using the oven. Preheat it to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to keep the moisture in. Bake for about 15-20 minutes, or until they are hot all the way through. You can also microwave them, but they may lose some crispness. You can freeze stuffed peppers for up to 3 months. Wrap each pepper tightly in plastic wrap, then place them in a freezer bag. To reheat, thaw them in the fridge overnight. Then, bake as mentioned above. This way, you can enjoy a tasty meal anytime. Chicken fajita stuffed peppers last about 3 to 4 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and tasty. If you see any signs of spoilage, throw them away. Yes, you can prepare these stuffed peppers ahead of time. You can make the filling and stuff the peppers, then cover and refrigerate them. Just remember to bake them within 24 hours for the best taste. If you want to save time, this is a great option. Chicken fajita stuffed peppers pair well with many side dishes. Here are some ideas: - Mexican rice - Black bean salad - Guacamole - Corn on the cob These sides add flavor and make your meal more complete. Yes, you can grill stuffed peppers! Grilling adds a nice smoky flavor. Just wrap them in foil to keep them from falling apart. Grill them on medium heat for about 20 to 25 minutes. Check to make sure they are tender and the cheese is melted. You now know how to make delicious chicken fajita stuffed peppers. We covered ingredients, prep steps, and cooking tips to ensure great flavor. Whether you prefer classic chicken or a veggie twist, there’s a version for you. Remember, storing leftovers correctly keeps them tasty for later. Enjoy this fun dish with friends or family. Try different spices or proteins to add your own flair. Cooking should be enjoyable and flexible, so have fun with it. Happy cooking!

Chicken Fajita Stuffed Peppers

Spice up your dinner with these mouthwatering Fiesta Chicken Fajita Stuffed Peppers! Bursting with flavor from tender chicken, colorful veggies, and a blend of spices, this easy recipe is perfect for any occasion. In just under an hour, you can create a delicious meal that’s both healthy and satisfying. Click through to explore the full recipe and bring this vibrant dish to your table tonight!
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Ingredients
  

4 large bell peppers (red, yellow, or green)

1 lb (450g) boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 small onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup corn (fresh or canned)

1 cup black beans, drained and rinsed

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (for garnish)

Sour cream and lime wedges (for serving)

Instructions
 

Preheat the oven to 375°F (190°C).

    Prepare the peppers by cutting the tops off and removing the seeds, creating a hollow shell. Place them in a baking dish and set aside.

      Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until it is no longer pink, about 5-7 minutes.

        Add the onion, sliced red and green bell peppers, and minced garlic to the skillet. Sauté for 3-4 minutes, until the vegetables are tender.

          Stir in the spices (chili powder, cumin, smoked paprika) and season with salt and pepper to taste. Mix well and let cook for another 2 minutes.

            Incorporate the corn and black beans into the mix, stirring everything together until well combined and heated through. Remove from heat.

              Fill each bell pepper with the chicken fajita mixture, pressing down lightly to pack it in.

                Top each stuffed pepper with shredded cheese, covering them generously.

                  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 cheese is bubbly and golden.

                      Garnish with fresh cilantro and serve with sour cream and lime wedges on the side.

                        Prep Time: 15 min | Total Time: 55 min | Servings: 4