Fajita Chicken Stuffed Peppers
Juicy fajita-seasoned chicken, rice, black beans, and salsa stuffed into tender roasted pepper halves, then topped with melty cheddar and broiled until golden. A 40-minute weeknight dinner that tastes like Friday night.
Equipment
- Large Skillet (12-inch cast iron or heavy pan)
- Sharp Knife
- Cutting board
- 9x13 Baking Dish
- Measuring cups and spoons
- Box grater
Ingredients
For the Peppers and Filling
- 4 large bell peppers, red, orange, or mixed
- 1 lb boneless skinless chicken breasts, diced into bite-size pieces
- 2 tbsp fajita seasoning
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup cooked rice, white or brown
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup frozen corn, thawed and patted dry
- 3/4 cup thick or chunky salsa
- 1 1/2 cups shredded cheddar or pepper jack cheese
- 1 tbsp olive oil
- salt and black pepper, to taste
For Serving
- fresh cilantro and lime wedges, optional
- sour cream, optional
Instructions
- Preheat the oven to 375°F. Slice each pepper in half lengthwise through the stem, then pull out the seeds and white membranes. Arrange the halves cut-side up in a lightly oiled 9x13 baking dish and sprinkle the insides with a tiny pinch of salt.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken in a single layer and let it sit undisturbed for 2-3 minutes until golden-brown on one side. Don't stir too soon — that crust is where the fajita flavor lives.
- Add the diced onion and cook for 3-4 minutes until soft. Stir in the garlic and fajita seasoning, then cook for another minute until the pan smells like a fajita restaurant.
- Remove the skillet from the heat and stir in the cooked rice, black beans, corn, and salsa. Taste and add a pinch of salt only if needed, since the fajita seasoning and salsa are already salty.
- Spoon the filling into each pepper half, packing gently so each one is full but not mounded over the top. Sprinkle generously with the shredded cheese.
- Bake for 18-20 minutes until the peppers are tender and the cheese is melted and bubbling. Switch the oven to broil for 1-2 minutes until the cheese gets golden blistered spots. Watch it closely.
- Let the stuffed peppers rest for 5 minutes so they hold together when plated. Sprinkle with chopped cilantro and serve with lime wedges on the side.
Notes
Halving the peppers lengthwise is the key: they bake faster, keep their shape, and give you more surface for cheese. Don't skip searing the chicken — the browned bits build that fajita-house flavor when the seasoning blooms.
Make your own fajita seasoning: mix 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, and 1/4 tsp cayenne if you like heat.
Storage: Baked or unbaked stuffed peppers keep in the fridge for up to 4 days. To freeze, assemble the peppers unbaked, freeze solid on a baking sheet, then store in a zip-top bag for up to 3 months. Bake frozen at 375°F for 30-35 minutes. Reheat baked peppers in the oven at 350°F for 12-15 minutes to keep the cheese edges crisp.