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 to 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! Cooks should do their own dishes, especially when you serve something this delicious for dinner.
Speaking of skillets, if you don’t have one yet, hurry up and get one! I only got my skillet about 3 months ago and I can’t stop using it. I just the versatility of a skillet and the way food comes out. You can make anything from appetizers, to pizzas, to dinners, to desserts in it. I’m in love!
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Chicken Fajita Stuffed Peppers
Chicken Fajita Stuffed Peppers dinner is made with red and green bell peppers, stuffed with fajita marinated grilled chicken and Spanish rice mixture!
Ingredients
- Marinade:
- 1/3 cup grapeseed oil
- 1 Tbsp. lime juice
- 1 tsp. cumin
- 1/2 -1 tsp. chili pepper seasoning
- salt
- 2 garlic cloves grated
- 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.
- 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.)
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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More Recipes To Try:
Roasted Chicken Thighs with Tomatoes and Mushrooms
Homemade Creamy Chicken Enchilada Soup
Stuffed Peppers Soup
Jenna
March 18, 2014 at 6:05 pmThis is brilliant Lyuba, what a great twist on fajitas!
lyuba
March 20, 2014 at 12:23 pmAww, thank you, Jenna!
Jeff
November 10, 2014 at 5:06 pmI’m curious, what liquid is absorbed by the rice? Seems like the rice would still be pretty dry/hard? Seems like cooked rice would be better. I don’t know, just asking, thanks.
lyuba
November 10, 2014 at 8:02 pmHello Jeff,
The rice is cooked when it goes into peppers. It is mentioned in step 4 of instructions above.
Thank you for your comment!
Erin @ The Spiffy Cookie
March 18, 2014 at 7:22 pmI haven’t had stuffed peppers in a long time. Great variation here!
lyuba
March 20, 2014 at 12:23 pmIt’s time to have some then 🙂
Thank you, Erin!
cathy
March 18, 2014 at 9:50 pmThese peppers look great! What a great idea to stuff the pepper with cheesesteak filling, love it!
Cathy
lyuba
March 20, 2014 at 12:31 pmThank you, Cathy!
It’s actually chicken 😉 But you are giving me a great idea for next time I make stuffed peppers!
Marisa Franca
March 19, 2014 at 7:03 amThe recipe sounds delicious. I love stuffed peppers and they look like they still retain some of their structure and crunch. My hubby’s complaint about stuffed peppers is that they sometimes turn mushy. I am always looking for products I can’t live without once I use them — you didn’t tell us the brand of the skillet or where to find it?? Is it cast iron? It looks really heavy duty. I HATE a skillet that starts to bow on the bottom after a few uses. Then the oil goes to the side and the middle up. Your photos are fantastic!! Are you still using the monkey to edit?
lyuba
March 20, 2014 at 12:37 pmMarisa, I got my skillet at Target and it is Calphalon. It is cast iron and heavy. Always handle it with an oven mitt when cooking. You can actually find them in many different stores and several brands make them as well.
I do like a crunchy pepper but my husband actually likes his mushier. A good way to accommodate is to get some fresh thick, large peppers and some more ripe and smaller. Smaller ripe ones will cook faster that the large thick ones. So I get the crunchier ones and he gets the mushier ones.
I am still using the PicMonkey. I just actually had to relocate from room to room to find the best lighting. With time change and season change, the lighting changes too 🙂
Monica
May 25, 2014 at 9:06 amYou can also achieve softer peppers by boiling them for about 5 minutes prior to stuffing and baking them. That’s what I do as I like soft peppers and it makes them easier for my little ones to eat!
Jamie | Jamie's Recipes
March 19, 2014 at 9:37 amPeppers are the perfect vehicle for fajita chicken! Yum!
lyuba
March 20, 2014 at 12:39 pmThey sure are, Jamie 🙂 Thank you!
Chris @ Shared Appetite
March 20, 2014 at 12:15 pmWhat a great recipe idea! Love it and definitely going to try it!
lyuba
March 20, 2014 at 12:54 pmThank you, Chris! I hope you do 🙂
Norma | Allspice and Nutmeg
March 20, 2014 at 2:48 pmGreat idea. 2 of my favorites in one dish. pinning!
lyuba
March 23, 2014 at 5:29 pmThank you, Norma 🙂
Made From Pinterest
March 22, 2014 at 12:54 amMy husband LOVES stuffed peppers, but these look delectable. I am going to have to try. Thanks for sharing:)
lyuba
March 23, 2014 at 5:38 pmThank you! I hope you guys get a change to try them!
[email protected]
March 22, 2014 at 2:17 pmOh yummy! I just got peppers in today’s Bountiful Basket! This is going on the menu for sure! 🙂
lyuba
March 23, 2014 at 5:46 pmAwesome! I hope you like it!
Thank you, Kristi!
Melissa @ My Recent Favorite books
March 22, 2014 at 3:35 pmI love dishes like this! Pinning to try very soon!
lyuba
March 23, 2014 at 5:46 pmThank you so much, Melissa!
Lisa @ Cooking with Curls
March 23, 2014 at 6:19 pmI should definitely use my skillet more than I do! These look delicious Lyuba, maybe this is the inspiration that I need. 😉
lyuba
March 23, 2014 at 7:20 pmPerfect! Go get ’em 🙂
Thank you, Lisa!
Becca from ItsYummi!
March 23, 2014 at 6:49 pmI’m in love with stuffed peppers and yours look absolutely fabulous, Lyuba! Pinned and shared!
lyuba
March 23, 2014 at 7:20 pmThank you so much, Becca!
Kristen Duke
March 23, 2014 at 11:22 pmThe fajita stuffed pepper combo sounds delicious! I’ll be trying this out soon!
[email protected]
March 25, 2014 at 7:40 pmLove this meal Lyuba! Thanks for linking with us at MM this week with this savory dish – pinned!
Kori Barkley
April 11, 2014 at 12:46 pmHi 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?
lyuba
April 11, 2014 at 12:49 pmI’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 🙂
Jill
May 6, 2014 at 2:41 amQuick question! I’m going to make these tomorrow night 🙂 how much chicken did you use? Thank you 🙂 pinning!
lyuba
May 6, 2014 at 11:17 amHi Jill! I used two chicken breasts. Hope you enjoy it 🙂
Jackie
May 12, 2014 at 10:57 pmHi, 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!
Crystal
July 8, 2014 at 12:13 pmWow, 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!
Alice // Hip Foodie Mom
August 19, 2014 at 9:58 amI 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!
Meghan
January 6, 2015 at 8:23 pmHi- I was just wondering if the chicken cooked be cooked in the slow cooker with the marinade?
Katie
April 27, 2015 at 9:35 pmI am wondering what kind of rice you use for uncooked Spanish rice?
www.morehere.org
May 1, 2019 at 4:51 amI’ve attempted both the Pommade and the Creme.