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To make chicken fajita stuffed peppers, gather these key items: - 4 large bell peppers (red, yellow, or green) - 2 cups cooked chicken, shredded or diced - 1 medium onion, sliced - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - Salt and pepper to taste - 1 cup corn kernels (fresh or frozen) - 1 cup black beans, rinsed and drained - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro leaves, for garnish - Lime wedges, for serving These ingredients create a tasty meal packed with flavor and nutrients. You can switch up the recipe to match your taste. Here are some fun additions: - Diced tomatoes for extra juiciness - Jalapeños for heat - Avocado slices for creaminess - Sour cream for a cool finish - Different cheese like pepper jack for more spice Feel free to mix and match these options! If you need alternatives, here are some ideas: - Use ground turkey or beef instead of chicken. - Swap bell peppers for zucchini or eggplant. - Try quinoa or rice instead of black beans for a different texture. - Use vegetable broth instead of olive oil to sauté. These changes keep the dish fresh and exciting while catering to your needs. For the full recipe, check out the entire cooking guide. To start, gather all your ingredients. You will need four large bell peppers, cooked chicken, onion, garlic, and spices. Cut the tops off the bell peppers. Remove the seeds and membranes. Place the peppers upright in a baking dish. This step is key. It makes stuffing easier. Next, slice the onion and mince the garlic. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it becomes soft and clear. This takes about three to four minutes. Add the minced garlic to the skillet. Stir it in for about one minute. Then, add the cooked chicken, corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Mix everything well. Cook for about five more minutes until the mixture is hot. Remove the skillet from the heat. Fold in half of the shredded cheese. This makes the filling creamy and tasty. Now, it’s time to stuff your peppers! Fill each pepper tightly with the chicken mixture. Top each stuffed pepper with the remaining cheese. This will form a nice, cheesy crust. Cover the dish with aluminum foil. Bake in your preheated oven at 375°F for twenty-five minutes. After that, take off the foil. Bake for another ten minutes. The peppers should be soft, and the cheese should be bubbly and golden. Once they are done baking, remove the dish from the oven. Let the peppers cool for a few minutes. This will make them easier to handle. Garnish with fresh cilantro. Serve with lime wedges for a burst of flavor. Enjoy your delicious chicken fajita stuffed peppers! For the full recipe, check the detailed instructions above. To make the best Chicken Fajita Stuffed Peppers, start with fresh peppers. Choose large, firm bell peppers that hold their shape well. Pre-cooking the filling helps blend the flavors. Use cooked chicken for speed and flavor. Mix in spices like cumin and smoked paprika for depth. Pack the filling tightly into the peppers to avoid gaps. Topping with cheese adds a nice crust. Covering with foil helps steam the peppers. Remove the foil for the last 10 minutes to get a golden brown top. One big mistake is overcooking the peppers. You want them tender, not mushy. Avoid using too much filling, as it can spill out. Don’t skip the resting time after baking; it makes serving easier. Also, remember to taste your filling for seasoning. Balance is key! Serve the Chicken Fajita Stuffed Peppers with lime wedges for a fresh kick. I love adding a side of guacamole or salsa. A simple green salad works great, too. You can also serve them with tortilla chips for a fun crunch. For a twist, wrap leftovers in a tortilla for a quick meal. Enjoy experimenting with your own sides! For the complete recipe, check out the Full Recipe section. {{image_2}} If you want a meatless meal, you can swap the chicken for veggies. Use mushrooms, zucchini, or eggplant. You can also add black beans or chickpeas for protein. This option is tasty and colorful. You can still use the same spices to keep that fajita flavor. To make your stuffed peppers spicier, add jalapeños or hot sauce. You can also use pepper jack cheese instead of cheddar. If you want less heat, remove the chili powder or use mild salsa. Adjust it to fit your taste. You don't have to use chicken for this recipe. Ground turkey or beef are great swaps. Tofu is another option if you want it plant-based. Just make sure to cook it well with the spices. This keeps the flavors rich and satisfying. For more ideas, check the Full Recipe for inspiration. To keep your chicken fajita stuffed peppers fresh, store them in an airtight container. This method helps to lock in flavors and moisture. Make sure the peppers are cool before sealing. You can keep them in the fridge for up to four days. If you want to separate the filling from the peppers, place them in different containers. This way, the peppers stay crisp. Reheating stuffed peppers is easy. You can use an oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 15-20 minutes until warm. If using a microwave, place a pepper on a microwave-safe plate. Heat on high for 2-3 minutes. Check that the center is hot before eating. Freezing is a great option for meal prep. To freeze, let the peppers cool completely. Wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last for up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheat as mentioned above. Enjoy your meal anytime! To make chicken fajita stuffed peppers, follow these steps: 1. Preheat your oven to 375°F (190°C). 2. Cut the tops off four large bell peppers. Remove the seeds and membranes. 3. Place the peppers upright in a baking dish. 4. In a skillet, heat one tablespoon of olive oil over medium heat. 5. Add one sliced onion and cook for 3-4 minutes until soft. 6. Stir in two minced garlic cloves, two cups of cooked chicken, one cup of corn, and one cup of black beans. 7. Add one teaspoon of cumin, one teaspoon of smoked paprika, and half a teaspoon of chili powder. Season with salt and pepper to taste. 8. Cook for another 5 minutes until warm. 9. Mix in half of one cup of shredded cheese. 10. Stuff each bell pepper with the chicken mixture. 11. Top with the rest of the cheese. 12. Cover with foil and bake for 25 minutes. 13. Remove foil and bake for 10 more minutes until the peppers are tender. 14. Garnish with fresh cilantro and serve with lime wedges. This full recipe makes a tasty meal that is simple and fun to cook. Stuffed peppers pair well with many sides. Here are some ideas: - A fresh salad with mixed greens - Rice or quinoa for a hearty addition - Salsa or guacamole for a zesty kick - Tortilla chips for crunch - Sour cream or Greek yogurt for creaminess These sides brighten the meal and add flavor. Yes, you can prepare stuffed peppers ahead of time. Here’s how: - Prepare the filling and stuff the peppers. - Cover them tightly and store in the fridge for up to 24 hours. - When ready to cook, bake them directly from the fridge, adding extra time if needed. You can also freeze stuffed peppers for later. Just thaw them in the fridge before baking. In this blog post, we covered how to make Chicken Fajita Stuffed Peppers. We looked at the key ingredients, cooking steps, and tips to get it just right. You learned about variations, like vegetarian options and spice levels, which can fit your taste. Remember the best storage practices to keep leftovers fresh. This dish is easy to customize and perfect for any meal. Enjoy your cooking, and let this recipe inspire your kitchen creativity! Don’t hesitate to make it your own.

Chicken Fajita Stuffed Peppers

Looking for a delicious and healthy meal? Try these Chicken Fajita Stuffed Peppers that are not only vibrant but packed with flavor! Made with tender bell peppers, seasoned chicken, and a blend of spices, this recipe is easy to follow and perfect for any occasion. Ready in just 50 minutes, these stuffed peppers are sure to impress.
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Ingredients
  

4 large bell peppers (red, yellow, or green)

2 cups cooked chicken, shredded or diced

1 medium onion, sliced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper to taste

1 cup corn kernels (fresh or frozen)

1 cup black beans, rinsed and drained

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

      In a large skillet, heat olive oil over medium heat. Add sliced onion and cook until translucent, about 3-4 minutes.

        Add minced garlic, cooked chicken, corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for an additional 5 minutes until heated through.

          Remove the skillet from heat and fold in half of the shredded cheese into the chicken mixture.

            Stuff each bell pepper with the chicken fajita mixture, packing it tightly.

              Top each stuffed pepper with the remaining cheese.

                Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

                  Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                    Remove from the oven and let cool for a few minutes before serving.

                      Garnish with fresh cilantro and serve with lime wedges on the side for an extra zing!

                        Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4