Chicken Fajita Stuffed Peppers


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).



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!


Chicken Fajita Stuffed Peppers

5 from 5 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


  • 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)


  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.


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

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

  • 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

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

  • 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

  • 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

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