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Are you on the lookout for a vibrant, flavorful meal that’s both satisfying and nutritious? Look no further than spicy chicken fajita stuffed peppers! This dish combines the best of both worlds—delicious and hearty enough to satisfy your hunger while also being wholesome and packed with nutrients. Fajita stuffing and bell peppers come together to create a delightful fusion of flavors that will tantalize your taste buds.

Chicken Fajita Stuffed Peppers

Discover the deliciousness of spicy chicken fajita stuffed peppers! This vibrant dish combines tender bell peppers with a savory filling of chicken and colorful vegetables, all seasoned to perfection. It's a nutritious and satisfying recipe that works great for busy weeknights or meal prep. Easy to make and customizable, this flavorful delight will quickly become a family favorite. Serve it up with fresh garnishes for an unforgettable meal!
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Ingredients
  

4 large bell peppers (any color)

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

1 medium onion, thinly sliced

1 medium zucchini, diced

1 cup corn (fresh, canned, or frozen)

1 cup black beans, drained and rinsed

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

1 cup shredded cheddar cheese (or your favorite cheese)

Fresh cilantro, for garnish

Sour cream, for serving (optional)

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. If they don’t stand upright, trim the bottom slightly so they can sit flat. Place them in a baking dish.

      Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.

        Add Vegetables: Add the sliced onion and zucchini to the skillet with the chicken, cooking until they are tender, about 3-4 minutes. Stir in the corn and black beans.

          Season: Sprinkle the chili powder, cumin, paprika, garlic powder, salt, and pepper over the chicken mixture. Stir well to combine and cook for an additional 2 minutes.

            Stuff the Peppers: Carefully spoon the chicken and vegetable mixture into each bell pepper, packing it down gently.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil, sprinkle shredded cheese over the top of each pepper, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro, serve with lime wedges and sour cream if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings