Chicken Fajita Stuffed Peppers

09.23.2014

Chicken Fajita Stuffed Peppers | Cooking Classy

Here is a healthy entree that takes a little bit of extra but it’s is well worth it in the end. These peppers are stuffed with so much goodness, and they are basically a full meal in one because you get three veggies (corn, onion and peppers), a whole grain (brown rice), two proteins (black beans and chicken) and a fruit (tomatoes. Side note: but seriously I still don’t like that they are considered a fruit, it just seems off).

I liked this filling so much I will probably just start to make it sometimes as a taco filling, plus that would cut out one step (seeding and boiling peppers) for the days I don’t have as much time. You could even chop a pepper and add it to the filling (when sautéing onions) to keep it fajita style.

I love that these peppers are good for you yet they are full of flavor and they taste amazing! I personally preferred the red peppers over the green (I think orange or yellow would be better too) maybe that’s just me, but I think they cooked with a better flavor then the green did.

This was actually my first time eating/making stuffed bell peppers and I’m so glad I finally tried them! I hope you love them too!

Chicken Fajita Stuffed Peppers | Cooking ClassyChicken Fajita Stuffed Peppers | Cooking ClassyChicken Fajita Stuffed Peppers | Cooking Classy

Chicken Fajita Stuffed Peppers

Yield: 10 stuffed pepper halves

Chicken Fajita Stuffed Peppers

Ingredients

  • 3/4 cup dry brown rice (2 cups cooked)
  • 5 medium red, yellow, orange or green bell peppers
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 2 cloves garlic, minced
  • 2 Tbsp canola oil, divided
  • 1 lb chicken, diced into 3/4-inch pieces
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp paprika
  • Salt and freshly ground black pepper
  • 1 (10 oz) can tomatoes with green chiles
  • 1 cup canned black beans, drained and rinsed
  • 1 cup frozen corn
  • 3 Tbsp fresh cilantro, plus more for garnish
  • 1 Tbsp fresh lime juice
  • 2/3 cup shredded monterey jack cheese
  • Sour cream
  • Mexican style hot sauce (such as Tapatio or Cholula, optional)

Directions

  • Prepare brown rice according to directions listed on package. Halfway through brown rice cooking, preheat oven to 375 degrees and begin making filling and boiling peppers.
  • Bring a large pot of water to a boil. Cut peppers in half through length (top to bottom), seed and devein peppers, then boil 4 - 5 minutes (fully immersing them in the water), just until tender. Drain well and align in baking pans, set aside.
  • Heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and saute until golden about 5 minutes, then add garlic and saute 30 seconds longer, transfer onion mixture to a plate. Add remaining 1 Tbsp oil skillet, and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika and season with salt and pepper. Cook, stirring occasionally, until cooked through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin cumin, cilantro, lime juice and season with salt and pepper to taste. Cook just until heated through.
  • Add a heaping 1/2 cup of the mixture to each pepper half (and slightly press as filling to fit). Pour enough water into bottom of baking dishes to reach 1/8-inch in height (careful not to pour it in peppers). Cover baking dishes with foil and bake 30 - 35 minutes, until peppers are soft. Remove from oven, sprinkle tops evenly with cheese then return to oven to bake until cheese has melted, about 3 minutes longer.
  • Serve warm topped with more cilantro, sour cream and hot sauce if desired.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2014/09/chicken-fajita-stuffed-peppers/

68 comments

  • Erin @ Simple, Sweet & Savory: These look so scrumptious! As I read your post and you listed all the yummy ingredients, I just couldn’t get enough. I LOVE stuffed peppers and I can’t wait to try these! September 23, 2014 at 9:48am Reply

  • Hannah: This looks yummy, although not sure if it would ever make it into the peppers or if I would just eat it straight out of the pan!! September 23, 2014 at 11:09am Reply

  • Trisha @ Home Sweet Homemade: Yum! My husband will love these, he loves peppers, but especially stuffed peppers! I love updated classics!

    Pinned! September 23, 2014 at 11:11am Reply

  • Ilona @ Ilona’s Passion: Love this recipe! Delicious! September 23, 2014 at 11:16am Reply

  • Matt Robinson: Great pics Jaclyn, these look so good!! September 23, 2014 at 11:22am Reply

    • Jaclyn: Thanks Matt!! September 23, 2014 at 1:08pm Reply

  • Leslie: This would be so yummy! I could eat around the pepper, haha. I’m picky about the entire pepper. I’ve pinned this because the boyfriend would pass out. Thanks for sharing! September 23, 2014 at 1:27pm Reply

  • Liz @ Floating Kitchen: These look delicious. I love when the bowl becomes part of the meal!! September 23, 2014 at 1:50pm Reply

  • ami@naivecookcooks: These look so delicious!! September 23, 2014 at 6:51pm Reply

  • Laura: We are so on the same page with stuffed peppers! :) Yours look fabulous! September 24, 2014 at 9:57pm Reply

  • Michele: This dish is delicious! October 22, 2014 at 5:33pm Reply

  • Nikki: What do you mean exactly by putting water in the baking dishes? What does that do? Thanks! October 29, 2014 at 8:35pm Reply

    • Jaclyn: I think it just keep is from drying or sticking. November 27, 2014 at 12:53am Reply

  • Toresha Tate: Made this over the weekend and it was very tasty. Super flavorful and this recipe was very easy to follow. I will definitely make this again. It’s was my first time making stuffed peppers. My only “issue” is that the prep was definitely more than 30 minutes (closer to 45 or even an hour). My suggestion would be to buy pre-chopped onion, cilantro, chicken tenderloin (vs chick breast, more prep) and pre minced garlic. I may be able to prep quicker since next time I’ll be more familiar with the recipe. I had a ton of left overs since I was only cooking for 3. So good! January 5, 2015 at 1:30pm Reply

    • Jaclyn: I’m so glad you liked them, thanks for your feedback Toresha! January 5, 2015 at 6:19pm Reply

  • Melissa: These look great! Question though, how many does it serve? Is a full pepper a serving or half?

    Can’t wait to try this! February 4, 2015 at 9:28am Reply

    • Jaclyn: My family each ate two halves as one serving. Hope you love them! February 4, 2015 at 9:35pm Reply

      • Melissa: Great thank you! February 9, 2015 at 1:56pm Reply

  • debbie wheaton: These look SO good, just wondering, is it really necessary to boil the peppers? Why exactly do you do that? Couldn’t you just cook them in the oven after you have filled them? Thank you and I’m definitely going to try these. February 7, 2015 at 8:08pm Reply

    • Jaclyn: It’s so the peppers come out fully tender in the end. If you like them with a little bit of crunch you could skip that step. February 23, 2015 at 6:29pm Reply

  • Erin: Made these stuffed peppers tonight. They were filling, tasty, and nutritious. It’s definitely a recipe I will make again. Thanks for sharing your creativity! February 9, 2015 at 7:10pm Reply

    • Jaclyn: I’m so glad you liked them Erin! Thanks for leaving a comment! February 9, 2015 at 10:23pm Reply

  • Christina: Do you have the nutritional information for these? February 10, 2015 at 2:17pm Reply

    • Jaclyn: Sorry I don’t. February 23, 2015 at 6:38pm Reply

      • Lisa: I calculated the nutrition using MyFitnessPal and importing the recipe because I was curious as well!

        For 5 servings (so, 2 halves a serving)

        Calories/serving 773
        Total Fat 16 g
        Saturated Fat 5 g
        Monounsaturated Fat 4 g
        Polyunsaturated Fat 1 g
        Trans Fat 0 g
        Cholesterol 93 mg
        Sodium 623 mg
        Potassium 1806 mg
        Total Carbohydrate 108 g
        Dietary Fiber 15 g
        Sugars 16 g
        Protein 52 g January 4, 2016 at 11:14am Reply

  • Mamie: My family and I loved this bell pepper recipe We are obtaining from meat on Fridays during Lent so I just didn’t add the chicken.Delicious! February 20, 2015 at 3:31pm Reply

  • Linda: Looks good to me. February 24, 2015 at 6:31am Reply

  • John From Cali: Very good! I made them tonight. My wife loved them. Always looking for a good heathy meal that will fill you up. Awesome with some avocado on top :) March 4, 2015 at 9:38pm Reply

  • Billie-Ann Reed: looking to try out this recipe but was wondering what your suggestion would be if I was to substitute brown rice for quinoa. Should I do 2 cups cooked quinoa or more/less? March 18, 2015 at 5:12pm Reply

    • Jaclyn: Yes I would still use 2 cups cooked quinoa. April 15, 2015 at 10:10pm Reply

  • Pinterest Success: Chicken Fajita Stuffed Peppers | victoriaslittleblog: […] The best feeling is attempting a Pinterest creation and it comes out a huge success! I’ve been trying to eat better with meals that are not only healthy, but filling.. and this recipe is perfect. I discovered the recipe on Pinterest, which led to this blogger. […] March 21, 2015 at 12:34pm Reply

  • Annie: Has anyone substituted quinoa for the brown rice? How did it turn out? March 22, 2015 at 1:20pm Reply

    • Nykole: I used half quinoa and half brown rice I had leftover and it was delicious so I’m sure all quinoa would be great! April 30, 2015 at 6:11pm Reply

  • Vanessa: These look delicious, I am going to try them this week. Do you have any reccomendations for something to serve on the side? Whenever I make mexican food at home I usually do rice and beans as a side, but since both are included in the peppers I was hoping you might have a suggestions for something else to serve to go along. Thanks! March 30, 2015 at 9:22am Reply

    • Sarah: My fiance and I usually leave the corn out and do it as a side. We do corn on the cob (usually grilled, but im sure any would be good) with cilantro, lime butter. December 14, 2015 at 3:44pm Reply

    • Bob Laramee: In Mexico, I was often served Mexican squash as a side.You could use it or green or yellow squash. They would be good substitutes. August 1, 2016 at 1:56pm Reply

  • Deb: Just came across this recipe on Pinterest. It looks amazing. Can’t wait to try it! April 3, 2015 at 4:09am Reply

  • Dorcas Wood: Great pics! My hubby loves stuffed peppers so these are definitely going on our menu this week!

    Thanks! May 5, 2015 at 11:08am Reply

  • Sandy: These look amazing. Can you re-heat these? Like for lunch the next day? May 18, 2015 at 9:00pm Reply

  • Preety mohata: these looks divine..
    can i use soya granules instead of chicken.. May 28, 2015 at 5:55am Reply

  • Preety mohata: hey im new to brown rice and this recipe is just awsum.. thnx for sharing, im making it toniht for dinner.. June 3, 2015 at 7:31am Reply

  • Pat: I made these tonight. OMG! They are wonderful!! A bit of spice, nice and filling and the peppers actually cooked through. My other half said I can make them anytime I like :) June 10, 2015 at 5:44pm Reply

    • Jaclyn: Great to hear Pat! June 11, 2015 at 3:50pm Reply

  • Kitty: We loved this recipe – or our variation. Pretty much followed the recipe but used a can of Spanish rice in place of brown rice, subbed left-over chicken for fresh. Will definitely make this again. June 26, 2015 at 9:28pm Reply

    • Jaclyn: I’m so glad you enjoyed it! Thanks for your feedback Kitty! June 26, 2015 at 10:04pm Reply

  • Melissa: Made this a bit differently – roast pepper halves first, didn’t use rice, used full can of beans, added a serrano and chipotle pepper. With roasting first, bake for only 10min filled. No need for the water. August 16, 2015 at 8:51pm Reply

  • Ashley: Can these be put in the freezer for a later date? August 20, 2015 at 10:55am Reply

  • Joanne: Hi,These look great and I am making them tonight. I was wondering if anyone has tried freezing them before baking them in the oven? September 14, 2015 at 11:41am Reply

  • Michele: Was wondering about the chicken. Is it cooke or uncooked? Can’t wait to try this! September 22, 2015 at 6:51pm Reply

  • Michele: The chicken….is it cooked or raw? September 25, 2015 at 5:13am Reply

    • Jaclyn: It goes in raw then cooks in the pan as listed :). September 25, 2015 at 4:14pm Reply

  • Lori: I did not like them. Tasted metallic. October 3, 2015 at 9:01am Reply

    • Jaclyn: That is most likely from one of your ingredients if that happened because they definitely shouldn’t taste that way. October 4, 2015 at 12:09am Reply

  • Angel: Made these tonight and substituted quinoa for the brown rice and it was super delicious! Thanks for sharing. New fav! January 3, 2016 at 5:05pm Reply

  • emi: can i use red kidney beans insted of black beans? or should I just not use any beans because I dont have black benas January 19, 2016 at 2:20pm Reply

    • Jaclyn: I think the kidney beans would be fine. January 19, 2016 at 6:52pm Reply

  • Tina: Made this for dinner tonight, it was a hit kids and husband loved them, such good flavor. Thanks for an amazing recipe. February 6, 2016 at 4:12pm Reply

  • Diana: It was very good. I used ground turkey instead of chicken and turned out great! We like more spice so I added a couple jalapeños. Hubby says it’s a keeper! February 21, 2016 at 8:03pm Reply

  • Danielle: Made this tonight and it came out wonderful. I added some shredded cheese to the mixture to help with solidify. I used ground chicken which really helped with prep time. I agree that the prep time is more than 30 minutes. February 23, 2016 at 3:10pm Reply

  • Laura Marie: Are these gluten free? April 20, 2016 at 11:58am Reply

    • Lisa: Some canned beans, corn, etc. contain gluten, so you’ll have to look at the brand of beans you’re using. Otherwise, yes. April 21, 2016 at 9:45am Reply

  • Laura Marie: Thank you! April 21, 2016 at 7:59pm Reply

  • Samantha Burton: I have leftover filling… Think it would freeze ok?? April 25, 2016 at 6:11pm Reply

    • Jaclyn: I’m guessing it would freeze okay, it’s worth a try though vs. tossing it :). April 25, 2016 at 7:30pm Reply

  • Alvina: What should be the baking temperature? May 12, 2016 at 5:50pm Reply

  • Barbara: When I make regular stuffed peppers, I microwave the peppers until they are soft. Saves time and a pan to wash. June 22, 2016 at 8:18am Reply

  • E Barnes: Tried this recipe with a few substitutions. I used Jasmine Brown rice and red quinoa mixed, added fresh jalapeño slices, and used a cheese blend. This recipe idea was wonderful! July 5, 2016 at 5:02pm Reply

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