Chicken Fajita Stuffed Peppers

09.23.2014

Stuffed Peppers – here is a healthy entree with chicken, black beans, corn, onion, and brown rice – you pretty much have all the food groups in one bite. I love that these stuffed peppers are good for you yet full of flavor and taste amazing! 

Chicken Fajita Stuffed Peppers | Cooking Classy

Healthy and Nutritious Stuffed Peppers

Here is a healthy entree that takes a little bit of extra time 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).

 

MY LATEST VIDEOS

Chicken Fajita Stuffed Peppers | Cooking Classy

Versatile Stuffed Pepper Filling

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.

 

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

Try Stuffed Peppers, it’s Worth it!

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!

Print

Chicken Fajita Stuffed Peppers

4.86 from 7 votes

A delicious and easy stuffed peppers that are perfect for entertaining.

Course: Main Course
Cuisine: Mediterranean
Keyword: chicken fajita stuffed peppers, stuffed peppers
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10 stuffed pepper halves
Calories: 259 kcal
Author: Jaclyn

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. Serve warm topped with more cilantro, sour cream and hot sauce if desired.
  9. Recipe Source: Cooking Classy
Nutrition Facts
Chicken Fajita Stuffed Peppers
Amount Per Serving
Calories 259 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 40mg 13%
Sodium 147mg 6%
Potassium 381mg 11%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Sugars 3g
Protein 13g 26%
Vitamin A 42%
Vitamin C 96.7%
Calcium 8.2%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

86 comments

  • kisha hope: Great recipe. Very flavorful . Added Adobo/jalapeno seasoning and chili powder to the mixture. Will definitely make again September 4, 2018 at 3:36pm Reply

  • Alan Peterson: We stuffed Poblano peppers with this recipe, and they were delicious. I used the hot water from pre-boiling the peppers and a little chicken boullion to make a broth to add to the baking pans (rather than plain water) August 22, 2018 at 3:44pm Reply

  • Lisa Lynch: We love this at our house!! Instead of messing around with stuffing the peppers tho I just dice them and mix it all together. We either eat it in a bowl just like that (sometimes with tortilla chips) or it is great in a tortilla (kind of like a burrito from Chipotle). I love when I can find a recipe that is healthy and tastes amazing. March 5, 2018 at 6:07pm Reply

    • Jaclyn: Great idea! I just did the same today with some cabbage rolls. Made them “unstuffed.” :) March 6, 2018 at 6:06pm Reply

  • Katrina: I didn’t boil peppers ahead of time. I wanted to keep the flavor so I prepped them as directed in the uncooked peppers with water on the bottom of the pan, covered in foil and cooked for 45 minutes then check tenderness of peppers if need add more time. Once tender I topped with the cheese and broiled for 5 minutes on center rack. Came out perfect!! March 3, 2018 at 3:56pm Reply

    • Jaclyn: So happy to hear this! March 6, 2018 at 5:50pm Reply

  • Karen: My husband and I love this recipe! I did add 1/2 cup of sliced, ripe olives. This recipe is definitely a keeper. We will be having this again. March 1, 2018 at 2:37pm Reply

    • Jaclyn: So glad you loved it! March 2, 2018 at 2:06pm Reply

  • GAYLE E MCMAHON: VERY good. I used salsa and sour cream as toppers. YUM!!!!! February 18, 2018 at 5:23pm Reply

    • Jaclyn: So glad you enjoyed them Gayle! February 21, 2018 at 10:45am Reply

  • Anna Doyle: Love this week day winner in our house I always make to much filling and put it in to wrapped for tomorrow lunch January 24, 2018 at 10:29am Reply

  • Crystal @Pennies and Playdough: This dish is a favorite of my husband’s. I love the dish and how easy it is – but it still looks fancyish. :)

    I created a spreadsheet a few years ago to help me with meal planning, and have been updating it with every new recipe we try and like. It now contains around 90 meals, each categorized by main ingredient (Beef, Chicken, pasta, etc) and meal type (Mexican, Italian, American, etc), with a link to the recipe – yours included! It has saved me so much time with meal planning and making out my grocery list!
    After talking with some friends, I thought this spreadsheet might be something worth sharing, so I have made it available from my blog to download for free! Now that my readers have your recipe, I’m sure they will be enjoying it as much as we do! June 9, 2017 at 4:17pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d