5.0 from 3 votes
Chicken Fajita Stuffed Peppers
Chicken Fajita Stuffed Peppers are bell peppers stuffed with sizzling hot, zesty Chicken Fajitas for a quick and easy restaurant quality Mexican dinner.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6
Calories: 192 kcal
Course:
Main Course
Cuisine:
American , Mexican
Ingredients
- 3 bell peppers, sliced in half lengthwise
- 1 tablespoon oil (I use avocado oil)
- 1 onion, diced (white or yellow)
- 2 tablespoons homemade taco seasoning
- salt and pepper to taste
- 1 (12-ounce) bag frozen riced cauliflower, cooked (or cooked rice)
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tablespoon chopped cilantro
- 1/2 cup shredded cheddar (or Mexican Blend cheese)
Toppings
- 3 tablespoons salsa
- 1/2 cup Greek yogurt (or sour cream)
Instructions
- Preheat the oven to 375 degrees. Cut the peppers in half lengthwise. Remove the seeds and membrane. Place in a baking dish.
- Saute the frozen cauliflower rice for 3-5 minutes in a skillet over medium-high heat, until cooked through. Set aside.
- Take the same skillet and add 1 tbsp avocado oil to the pan. Add chopped onions and saute for 5 minutes. Add garlic to the pan. Cook until fragrant.
- Add chicken, taco seasoning, salt and pepper to the pan. Cook until chicken is cooked through, about 6-8 minutes.
- Add cauliflower rice and cilantro to the pan. Blend together in the pan for an additional minute or 2.
- Take the chicken filling and stuff each pepper. Place the pepper halves back in the baking dish.
- Cover the baking dish with foil and bake at 375 degrees for 20 minutes. When there is 5 minutes left, pull it out of the oven, remove the foil and add shredded cheese over the top. Return the baking dish to the oven, without the foil and bake until cheese is melted. Serve with sour cream, salsa, and cilantro.Enjoy!
Cup of Yum
Notes
- Cooked rice can be used instead of cauliflower rice, if preferred. Just add the cooked rice to the chicken mixture.
- If you prefer the green bell peppers to be softer, see the recipe tips in the blog post above re: options for precooking them in advance.
- Store-bought taco seasoning can be used but I prefer to use my Homemade Taco Seasoning instead because it has no preservatives or additives or anything artificial.
- Avoid filling the bell peppers too tightly with the stuffing in order to allow it to cook evenly
Nutrition Information
Calories
192kcal
(10%)
Carbohydrates
9g
(3%)
Protein
22g
(44%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
59mg
(20%)
Sodium
295mg
(12%)
Potassium
636mg
(18%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
454IU
(9%)
Vitamin C
78mg
(87%)
Calcium
115mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 192
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 22g | 44% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 59mg | 20% |
| Sodium | 295mg | 12% |
| Potassium | 636mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 454IU | 9% |
| Vitamin C | 78mg | 87% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.