Description
These fajita-style stuffed peppers are loaded with juicy chicken, Tex-Mex spices, onions, garlic, and rice, then topped with melty cheddar cheese. Baked until perfectly tender, they make a delicious, protein-packed meal that’s quick and easy to prepare. Perfect for meal prep, weeknight dinners, or freezing for later!
Ingredients
✅ 3 green bell peppers, halved & deseeded
✅ 1 tbsp olive oil
✅ 1 onion, chopped
✅ 2 garlic cloves, minced
✅ 1 lb chicken breast, cut into bite-size pieces
✅ 2 tsp chili powder
✅ 1 tsp cumin
✅ Salt & pepper, to taste
✅ 1 cup precooked rice
✅ 2 tbsp fresh cilantro (+ more for garnish)
✅ 1 tbsp fresh lime juice
✅ ¾ cup shredded cheddar cheese
✅ Sour cream & pico de gallo (for serving)
Instructions
1️⃣ Prepare Peppers:
- Preheat oven to 375°F.
- Cut bell peppers in half lengthwise, remove seeds/membrane, and place cut side up in a baking dish.
2️⃣ Cook the Filling:
- Heat olive oil in a skillet over medium heat.
- Sauté onions for 2-3 minutes until softened.
- Add garlic, chicken, chili powder, cumin, salt & pepper. Cook for 5-7 minutes until chicken is fully cooked.
- Stir in rice, cilantro, and lime juice. Cook for 2 more minutes until heated through.
3️⃣ Stuff & Bake:
- Spoon mixture into pepper halves, filling to the top.
- Pour a small amount of water into the baking dish (without touching the peppers).
- Cover with foil and bake for 20 minutes until softened.
4️⃣ Add Cheese & Finish:
- Remove foil, sprinkle cheese over each pepper, and bake uncovered for 5 more minutes until melted.
5️⃣ Serve & Enjoy:
- Garnish with pico de gallo, sour cream, and extra cilantro!
- Prep Time: 5 min
- Cook Time: 30 mins
Nutrition
- Calories: 441 per serving
- Fat: 19g per serving
- Carbohydrates: 25g per serving
- Protein: 42g per serving