Chicken Fajita Stuffed Peppers

Chicken Fajita Stuffed Peppers bring everything people love about sizzling fajitas into a colorful, fork-friendly dinner. Sweet bell pepper halves roast until tender, then hold juicy seasoned chicken, smoky poblano, charred corn, and plenty of melted Monterey Jack. Tomato paste creates a savory base, while fresh lime keeps every bite bright and balanced.

The peppers pre-roast while the filling cooks in one skillet, so the method stays simple and efficient. Instead of rice, the filling remains focused on tender chicken, vegetables, and golden melted cheese. Every pepper tastes hearty without feeling overly heavy. Serve them with avocado, sour cream, pico de gallo, or a crisp green salad. They also reheat beautifully, which makes tomorrow’s lunch feel much more exciting than ordinary leftovers.

Recipe Yield: 4 servings

INGREDIENTS

4 large bell peppers in mixed colors, halved lengthwise and seeded
1 1/4 lb boneless, skinless chicken thighs, patted dry and cut into 1/2-inch pieces
1 1/2 cups freshly shredded Monterey Jack cheese, divided
1 cup frozen fire-roasted corn, thawed and patted dry
2 tbsp olive oil, divided
1 1/4 tsp kosher salt, divided
1 small yellow onion, diced
1 small poblano pepper, seeded and diced
3 garlic cloves, minced
1 tbsp tomato paste
2 tbsp low-sodium chicken broth
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp black pepper
1 tsp finely grated lime zest
1 1/2 tbsp fresh lime juice
3 tbsp chopped fresh cilantro, divided
Lime wedges, for serving

INSTRUCTIONS

1. Preheat and prepare:
Preheat the oven to 425°F. Lightly grease a 9×13-inch baking dish.

2. Season the peppers:
Brush the pepper halves with 1 tbsp olive oil and season with 1/4 tsp salt. Arrange them cut-side down in the prepared baking dish.

3. Pre-roast the peppers:
Roast for 16 to 18 minutes, until slightly tender but still holding their shape. Meanwhile, prepare the filling.

4. Season the chicken:
Toss the chicken with the remaining 1 tsp salt, chili powder, cumin, smoked paprika, garlic powder, oregano, and black pepper.

5. Brown the chicken:
Heat the remaining 1 tbsp olive oil in a large 12-inch skillet over medium-high heat. Add the chicken in an even layer and cook for 5 to 7 minutes, stirring occasionally, until browned and the largest pieces reach 165°F. Transfer to a plate.

6. Cook the vegetables:
Add the onion and poblano to the same skillet. Cook for 4 to 5 minutes, stirring occasionally, until tender and lightly browned.

7. Build the flavor:
Reduce the heat to medium. Add the tomato paste and cook for 45 seconds, stirring constantly. Add the garlic and cook for 30 seconds.

8. Finish the filling:
Pour in the chicken broth and scrape up the browned bits. Stir in the corn and cooked chicken, then cook for 1 minute. Remove from the heat.

9. Add the fresh ingredients:
Stir in the lime zest, lime juice, 1/2 cup Monterey Jack, and 2 tbsp cilantro until evenly combined.

10. Fill the peppers:
Turn the roasted peppers cut-side up. Carefully pour away any liquid collected inside them, then divide the chicken fajita filling evenly among the halves.

11. Add the cheese:
Sprinkle the remaining 1 cup Monterey Jack evenly over the stuffed peppers.

12. Bake until bubbly:
Bake uncovered for 10 to 12 minutes, until the peppers are tender and the cheese is completely melted. If the dish is broiler-safe, broil for 1 to 2 minutes for golden spots, watching closely.

13. Rest and serve:
Let the peppers rest for 5 minutes. Finish with the remaining cilantro and serve with fresh lime wedges.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Pre-roast and drain the peppers: Bell peppers naturally release moisture. Pouring out the collected liquid before filling keeps the Chicken Fajita Stuffed Peppers rich rather than watery.
• Use a roomy skillet: A 12-inch skillet gives the chicken enough space to brown. Cook it in two batches when using a smaller pan.
• Shred the cheese fresh: Freshly shredded Monterey Jack melts more smoothly and blends into the filling better than packaged pre-shredded cheese.
• Choose evenly shaped peppers: Broad, firm bell peppers sit more securely in the baking dish and hold the generous chicken filling neatly.