Description
Enjoy these delicious Chicken Fajita Stuffed Bell Peppers, a low-carb dinner packed with flavorful fajita-seasoned chicken and mixed vegetables baked inside tender bell peppers. It’s a satisfying and healthy meal perfect for any weeknight.
Ingredients
Scale
- 4 large bell peppers (any color), halved lengthwise and seeded
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 packet (1 oz) fajita seasoning
- 1/2 cup water
- 1/4 cup shredded Monterey Jack cheese (optional)
- Fresh cilantro, chopped, for garnish (optional)
- Sour cream or Greek yogurt, for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the halved bell peppers cut-side up in a baking dish.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides.
- Add the sliced onion and bell peppers to the skillet with the chicken. Cook until the vegetables are tender-crisp, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the fajita seasoning and water to the skillet. Stir well to coat the chicken and vegetables. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
- Spoon the chicken and vegetable mixture evenly into the prepared bell pepper halves.
- If using cheese, sprinkle it over the top of each stuffed pepper.
- Pour about 1/2 inch of water into the bottom of the baking dish.
- Cover the baking dish loosely with foil.
- Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through. Remove foil for the last 10 minutes if you want the cheese to brown.
- Garnish with fresh cilantro and serve with sour cream or Greek yogurt, if desired.
Notes
- You can use any color of bell peppers you prefer.
- Adjust the amount of fajita seasoning to your taste.
- For a vegetarian option, substitute the chicken with black beans or tofu.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: Approx. 250-300 (without cheese and toppings)
- Sugar: Approx. 8g
- Sodium: Approx. 400mg (depending on seasoning)
- Fat: Approx. 10g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Approx. 8g
- Trans Fat: 0g
- Carbohydrates: Approx. 15g
- Fiber: Approx. 4g
- Protein: Approx. 25g
- Cholesterol: Approx. 70mg