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.
I’m in love with stuffed peppers and yours look absolutely fabulous, Lyuba! Pinned and shared!
Thank you so much, Becca!
I should definitely use my skillet more than I do! These look delicious Lyuba, maybe this is the inspiration that I need. 😉
Perfect! Go get ’em 🙂
Thank you, Lisa!
I love dishes like this! Pinning to try very soon!
Thank you so much, Melissa!
Oh yummy! I just got peppers in today’s Bountiful Basket! This is going on the menu for sure! 🙂
Awesome! I hope you like it!
Thank you, Kristi!
My husband LOVES stuffed peppers, but these look delectable. I am going to have to try. Thanks for sharing:)
Thank you! I hope you guys get a change to try them!
Great idea. 2 of my favorites in one dish. pinning!
Thank you, Norma 🙂
What a great recipe idea! Love it and definitely going to try it!
Thank you, Chris! I hope you do 🙂
Peppers are the perfect vehicle for fajita chicken! Yum!
They sure are, Jamie 🙂 Thank you!
The 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?
Marisa, 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 🙂
You 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!
These peppers look great! What a great idea to stuff the pepper with cheesesteak filling, love it!
Cathy
Thank you, Cathy!
It’s actually chicken 😉 But you are giving me a great idea for next time I make stuffed peppers!
I haven’t had stuffed peppers in a long time. Great variation here!
It’s time to have some then 🙂
Thank you, Erin!
This is brilliant Lyuba, what a great twist on fajitas!
Aww, thank you, Jenna!
I’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.
Hello Jeff,
The rice is cooked when it goes into peppers. It is mentioned in step 4 of instructions above.
Thank you for your comment!