Fajita Chicken Stuffed Bell Peppers

Fajita Chicken Stuffed Bell Peppers

Bell peppers make the perfect "shell" for this fajita chicken! They are a lower carbohydrate, gluten-free alternative when you are craving Mexican food but don't want the heavy, greasy stuff. We hope you all enjoy!

Fajita Chicken Stuffed Bell Peppers


  • 1 lb diced skinless boneless chicken (thighs or breast)
  • 2 TBS olive oil
  • 1 clove minced garlic
  • 1 TSP chili powder
  • 1 TSP cumin
  • 2 medium fresh tomatoes chopped
  • 2 cups cooked brown rice
  • 1 cup cooked black beans
  • 1 cup cooked corn (fresh or frozen)
  • 3 TBS chopped fresh cilantro
  • 1 TBS fresh lemon juice
  • 1 cup shredded jack cheese
  • 4 bell peppers (any color or a variety of colors)


1. Heat 1 TBS of oil in large skillet and saute garlic until soft

2. Add chicken and ½  TSP of cumin, chili powder and salt and pepper to taste

3. Brown chicken about 5 minutes and reduce heat

4. Add tomatoes, rice, beans, corn, lemon juice and remainder of cumin and chili powder

5. Simmer until tomatoes are soft and ingredients are heated through

6. Cut tops off bell peppers and remove veins and seeds

7. Fill each pepper with about ½ cup of fajita mixture and press down slightly

8. Place peppers in baking dish with about ¼ inch of water, cover with foil and bake at 375 degrees for 30-35 minutes until peppers are soft

9. Remove from oven and top with cheese – return to oven bake until cheese melts

10. Sprinkle with cilantro before serving



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Wednesday, 23 September 2020

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