Chicken Fajita Stuffed Peppers
Delicious dinner that’s great for weekend or weeknights. Chicken Fajita Stuffed Peppers dinner is made with red and green bell peppers, stuffed with fajita marinated grilled chicken and Spanish rice mixture! “Delicious” doesn’t even begin to describe it!
What do you do when your husband wants Chicken Fajitas and you want Stuffed Peppers for dinner? You find a way to satisfy both at the same time! That’s exactly what I did with this scrumptious stuffed pepper dinner!
It’s an easy and delicious dinner that you can whip up on a weekday or on a weekend. All together, it takes about 45 minutes to make. You might think that it takes too many dishes but it is so worth it! You might use up a couple of bowl, a pot and a skillet but that’s what your hubby is for!
Recipe Variations
- Meat: you can use skirt steak instead of chicken to make them beef or if you like seafood, use shrimp.
- Vegetables: if you’d like to add more veggies into the filling, you can add corn, black beans, mushrooms, chopped broccoli, zucchini, or chili peppers.
- Cheeses: to make the filling creamier, you can add a couple of ounces of cream cheese. You can also mix in some shredded Monterrey Jack cheese, mozzarella cheese, or Pepper Jack cheese.
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Chicken Fajita Stuffed Peppers Recipe
Ingredients
Marinade:
- 1/3 cup avocado or vegetable oil
- 2 Tbsp lime juice
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground chili pepper
- salt
- 2 garlic cloves pressed
- 2 chicken breasts
Stuffed Peppers:
- Cooked chicken from above
- 3 large bell peppers or 4 medium
- 1/2 cup chopped yellow onion
- 1 medium tomato chopped
- 5 oz uncooked Spanish rice*
- 1 tsp. fresh minced cilantro
- 6-8 Tbsp Mexican cheese mix
Instructions
- Combine ingredients for Fajita marinade in a large mixing bowl and whisk well. Add chicken to the marinade and let it marinade for about 15 minutes.
- Preheat an oven-safe skillet on stovetop, medium heat.
- Add chicken and the marinade to the skillet and cook until chicken is fully done, flipping it half way through.
- While the chicken is cooking, prepare Spanish rice according to the package and set aside.
- Take chicken breasts out and lay them on a cutting board. Dice the chicken once it is cooled enough to handle.
- Saute chopped onions and tomato in the same skillet.
- In a large, clean, mixing bowl, combine Spanish rice, diced chicken, sauteed onions and tomato (including the marinade that was leftover in the skillet) and cilantro. Mix well and taste to see if you need to add a little more salt.
- Preheat the oven to 375°F.
- Cut the bell peppers in half, lengthwise, and clean them out, taking out all the seeds and membrane.
- Lay the bell pepper halves in the skillet, like little cups, and fill them with the rice/chicken mixture.
- Sprinkle about 1-2 tablespoons of cheese on top. Place the skillet in the oven for 15-20 minutes, until the peppers are cooked. (Personally, I like them a little bit crunchy but you may need to adjust baking time according to your taste. Bake them longer if you want the peppers softer.)
Video
Notes
- *You can also use leftover homemade Spanish rice in this recipe. You will need about 1.5 cups.
- Storing: you can easily store the leftovers in the same baking dish, just make sure it’s cooled. Cover the baking dish air-tight and refrigerate for 3-4 days.
- Reheating: you can easily reheat individual portions in the microwave, just do it in 30-45 second increments, until hot. You can also reheat the whole pan in the oven at 350℉ for 10-15 minutes.
Nutrition
Some More Recipes To Try
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Tasty! The time to bake was just right for the peppers. I used yellow peppers. I would add the cheese after 15 minutes, though.
So glad you liked the recipe, Tina!
Loved this recipe!
These look so good . If you could guess what do you think the calorie count is per serving ?
Hi, Erin! I updated the nutritional value and it now shows it in the post above but it’s 279 calories per serving.
I am wondering what kind of rice you use for uncooked Spanish rice?
Hi- I was just wondering if the chicken cooked be cooked in the slow cooker with the marinade?
I love stuffed bell peppers and could never find a way of serving them and still having them look pretty. . yours are gorgeous. . I want to dive right in. love this!
Wow, these were exactly what I was looking for! I served these to a dinner party of 12, and they were a hit! The only change I made was that I left the rice out completely (I was cooking mostly for low-carb eaters) and doubled the chicken and its marinade instead. The end product was unbelievably good! On the side I served Mexican beans with homemade flour tortillas, pico de gallo, and sliced avocado. Everyone was so pleased, and I have you to thank. I’m adding this to our family recipe book. =) Thank you for a great recipe!
Hi, this sounds great, but I just wanted to verify what is meant by uncooked Spanish rice – is that the rice and spices from a boxed Spanish rice? Thanks, looking forward to trying!
Quick question! I’m going to make these tomorrow night 🙂 how much chicken did you use? Thank you 🙂 pinning!
Hi Jill! I used two chicken breasts. Hope you enjoy it 🙂
Hi Lyuba,
I’m the owner of Pinterest: Pass or Fail, a blog where I test out recipes I find on Pinterest and discuss them. I came across your recipe and tried it for myself… Delicious!!! Would you mind if I reference these Stuffed Peppers on my blog?
I’m so glad you enjoyed them, Kori! I don’t mind at all! I’d also like to see the post when you have it up and I will pin it as well 🙂
Love this meal Lyuba! Thanks for linking with us at MM this week with this savory dish – pinned!
The fajita stuffed pepper combo sounds delicious! I’ll be trying this out soon!