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Stuffed peppers are a culinary classic that transcends borders, offering a delightful way to enjoy a wholesome meal. With roots in various cuisines, from Mediterranean to Mexican, these vibrant vessels of flavor are not only visually appealing but also versatile and satisfying. Among the myriad of stuffed pepper recipes, Chicken Fajita Stuffed Peppers stand out as a perfect fusion of taste and nutrition. Combining the zesty essence of fajitas with the wholesome goodness of bell peppers, this dish provides a healthy meal option that can be enjoyed by families, served at gatherings, or prepared ahead for meal prep.

Chicken Fajita Stuffed Peppers

Searching for a quick and delicious vegetarian lunch option? This one-pan lunch recipe featuring vibrant stuffed peppers is not only easy to prepare but also packed with flavor and nutrients. Perfect for meal prep or a busy week, discover this delightful dish with chefrecip! OnePanLunch VegetarianLunch StuffedPeppers HealthyEating MealPrep QuickRecipes Foodie
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Ingredients
  

4 large bell peppers (any color)

1 lb boneless, skinless chicken breasts, cut into thin strips

1 tablespoon olive oil

1 medium onion, sliced

1 medium red bell pepper, sliced

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup corn kernels (fresh, frozen, or canned)

1 cup black beans, drained and rinsed

1 cup shredded cheese (Mexican blend or cheddar)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

    Cook the Chicken: In a large skillet over medium heat, add olive oil. Once heated, add the sliced chicken. Season with chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook for about 5-7 minutes until the chicken is cooked through and starts to brown. Remove the chicken from the skillet and set aside.

      Sauté Vegetables: In the same skillet, add the sliced onion and red bell pepper. Sauté for about 4-5 minutes, or until they are tender and slightly caramelized.

        Combine Ingredients: Return the chicken to the skillet, and stir in the corn and black beans. Mix well and let cook for an additional 2-3 minutes to heat everything through.

          Fill the Peppers: Spoon the chicken mixture into each of the prepared bell peppers, packing them tightly. Top with a generous amount of shredded cheese.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Remove the stuffed peppers from the oven, and let them cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4