Chicken Fajita Stuffed Peppers

Published September 23, 2014. Updated May 13, 2019

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These Chicken Stuffed Peppers are filled with black beans, corn, onion, and brown rice — you pretty much have all the food groups in one bite! I love that these healthy stuffed bell peppers are good for you yet full of flavor and taste amazing! 

Chicken Stuffed Peppers in white baking dish

Healthy Stuffed Bell 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 chicken stuffed peppers are filled 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).

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 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!

bell peppers halved for healthy stuffed peppers

Chicken Stuffed Peppers Ingredients

For this easy stuffed peppers recipe, you’ll need:

  • Brown rice
  • Bell peppers
  • Yellow onion
  • Garlic
  • Canola oil
  • Chicken
  • Spices (chili powder, cumin, paprika, salt, pepper)
  • Tomatoes with green chiles
  • Black beans
  • Corn
  • Cilantro
  • Lime juice
  • Shredded Monterey Jack cheese
  • Sour cream
  • Mexican hot sauce

stuffed pepper filling in skillet

How to Make Stuffed Peppers

  • Make the brown rice according to package instructions.
  • Cut peppers in half, then seed and devein. Boil for 4 to 5 minutes, then drain and place in baking pan.
  • Sauté onions and garlic in oiled skillet, then transfer to plate.
  • Add chicken to skillet and season with spices, then cook.
  • Add onion mixture back into skillet, along with tomatoes, beans, corn, rice, cilantro and lime juice.
  • Stuff peppers with filling, then bake. Sprinkle cheese onto peppers halfway through bake time.
  • Serve chicken stuffed peppers with a dollop of sour cream and a dash of hot sauce, if desired.

How Long Do I Bake Stuffed Peppers?

You’ll need to bake these easy stuffed peppers for 30 to 35 minutes. Just make sure to pour a little water into the bottom of the baking dish and cover them with foil. This will create steam inside the pan and will cook the peppers while preventing them from drying out.

Can I Make These With Quinoa?

I haven’t tried that myself, but I don’t see why not! Just make sure to rinse the quinoa before cooking it, otherwise it might taste bitter once cooked.

Do Stuffed Peppers Reheat Well?

They do! These healthy stuffed peppers reheat very well and can be prepped for lunch at the start of a busy week.

Chicken Stuffed Peppers in baking dish

Tips for the Best Stuffed Peppers

  • This recipe is very versatile, so you can swap out some of the ingredients as needed. Different kinds of beans can be used, as well as different types of grains.
  • When pouring the water into the bottom of the baking pan, be careful not to pour any water into the stuffed peppers.
  • It’s important that you bake these chicken stuffed peppers covered, otherwise they’ll dry out in the oven.

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4.92 from 25 votes

Chicken Fajita Stuffed Peppers

A delicious new way to make stuffed peppers! They taste like chicken fajitas and are packed with goodness.
Servings: 10 stuffed pepper halves
Prep20 minutes
Cook50 minutes
Ready in: 1 hour 10 minutes



  • 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.


  • This recipe is very versatile, so you can swap out some of the ingredients as needed. Different kinds of beans can be used, as well as different types of grains.
  • Recipe Source: Cooking Classy
Nutrition Facts
Chicken Fajita Stuffed Peppers
Amount Per Serving
Calories 259 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 40mg13%
Sodium 147mg6%
Potassium 381mg11%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 3g3%
Protein 13g26%
Vitamin A 2100IU42%
Vitamin C 79.8mg97%
Calcium 82mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Abbey

    This recipe is a household favorite. It will be underwhelming if you use bland ingredients. Everything needs to be fresh! Don’t use cheap seasoning – grind them up and double them!!! I use a lot more cumin, chili powder and cilantro. Fresh lime juice – double it and ZEST the lime – this is where all the flavor is! Get brick cheese – don’t use the stuff that is covered in chemicals.

    I have made this with quinoa and it’s great! You do NOT need 3/4 cup dry – it will be way to much. Or do what I do – make a cup of it and use what you need after it’s cooked and use the rest for the week.

    Beef worked, ground chicken seems to be the most enjoyed and turkey is better used elsewhere.

    These do not last more then a day in my house – they are even better day 2!

  • Jules

    I thought this was underwhelming.
    Also, if everything is cooked before why would you put it in the oven for another 30 min???

    • Jaclyn

      Jaclyn Bell

      Perhaps you’d like it better if you were to double the spices for a stronger flavor. And the oven time is to soften the peppers through and help meld the flavors of the filling and peppers. But if you wanted to shorten it you could boil the peppers until soft, add filling top with cheese and broil.

  • Jen

    So good and so easy! I had filling left over, so I added some chopped red pepper to the mix and made burritos with the remaining. Good for a snack or a meal…just pop in the oven or the microwave and enjoy again.

  • Karen

    I made these a few weeks ago and they were a big hit with my husband and step-daughter and they would delicious as left-overs. I’m making them again this Saturday for some friends and I wanted to know what would be a good side dish to go with these?

    • Jaclyn

      Jaclyn Bell

      Good sides would be chips and salsa + guacamole or queso, refried beans, a Mexican style sautéed or roasted zucchini, or skip the corn in the peppers and serve with Mexican street corn.
      So glad your family liked them!

  • Shelley

    Delicious! I’m not a fan of brown rice so used white Mexican rice and I used shredded chicken! My picky kids LOVED IT!