Chicken Fajitas Stuffed Bell Peppers


Spice up your weekend with this Mexican-inspired stuffed bell pepper recipe.

Why to like this Recipe: 

  • It’s extremely inexpensive.
  • If you like spice, it has the perfect amount of zest
  • It’s a simpler version of a Mexican Recipe. Being set in the peppers gives a great color, and it is great for serving.

Pin this Recipe.


What You Need:

  • 3/4 cup dry brown rice
  • 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
  • 1.5-2 chicken breasts 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
    • If you can snatch up one can of the “Hot!” version of these, it adds a sweet kick!
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 3 Tbsp fresh cilantro, plus more for garnish
  • 1 Tbsp fresh lime juice
  • 2/3 cup shredded monterey jack cheese
  • Sour cream
  • Cholula or Tobasco (Optional)


How It Happens

  1. Follow directions on rice package, at halfway point, begin to preheat oven at 375 degrees
  2. Bring large pot of water to a boil.
    • Cut Peppers lengthwise, seed out peppers
    • Once water is boiling, fully immerse peppers into water for about 5 minutes, until tender
    • Drain water and set peppers aside
  3. Heat 1 Tbsp oil in large deep skillet
    • Bring to medium heat, then add onions
    • Saute until golden
    • Add garlic and saute for 30 seconds
    • Set mixture aside
  4. Pour 1 Tbsp oil on same skilletsalsastuff
    • Add chicken
    • Sprinkle 1.2 tsp chili powder
    • 1/2 tsp cumin
    • 1/4 tsp paprika
    • Salt & Pepper to taste
    • Cook until thoroughly cooked through
    • Reduce heat to medium-low
  5. Once Chicken is cooked, add tomatoes with green chiles
    • Onion Mixture
    • Black Beans
    • Corn
    • Brown Rice
    • Remaining spices: 1/2 tsp chili powder, 1/2 tsp cumin, cilantro, lime juice, & pepper
    • Cook until heated throughout
  6. Take mixture and fill each pepper half
  7. Pour water into bottom of baking dish
    • Enough to fill 1/5 inch in height
    • Cover baking dishes with foil
    • Bake 30-35 minutes
      • Until Peppers are soft
  8. Remove from oven
    • Sprinkle tops with cheese
    • Return to oven, 3 minutes
  9. Top with cilantro, sour cream, and hot sauce of choice

One thought on “Chicken Fajitas Stuffed Bell Peppers

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