Can I make these stuffed peppers ahead of time?

Yes, you can absolutely prepare these Loaded Chicken Fajita Stuffed Peppers ahead of time. You can stuff the peppers, cover them, and refrigerate them for up to 24 hours before baking. When you're ready to cook, just pop them in the oven as directed. If baking from cold, you might need to add a few extra minutes of cooking time.

Can I make these stuffed peppers vegetarian?

Absolutely! To make these peppers vegetarian, simply omit the chicken and add more of the other filling ingredients like black beans , corn , and quinoa . You can also add some vegetarian sausage or tofu for additional protein. These modifications will still give you a delicious and satisfying meal!

Can I use other types of cheese?

Definitely! While cheddar cheese is a great option for melting and flavor, feel free to experiment with different types of cheese like Monterey Jack , Mozzarella , or Pepper Jack for a spicier twist. You could also try a mix of cheeses for even more flavor.

How do I store leftovers?

If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. When you're ready to eat them, simply reheat in the microwave or bake in the oven until warmed through. You may want to add a bit of extra cheese on top before reheating for that gooey, cheesy goodness.

Delicious Loaded Chicken Fajita Stuffed Peppers to Try Tonight

Description

These Loaded Chicken Fajita Stuffed Peppers are a colorful and delicious combination of seasoned chicken, beans, corn, and cheese, all stuffed into bell peppers and baked to perfection. Perfect for weeknight dinners or special occasions!

Ingredients

Scale

4 large bell peppers (any color)
1 lb (450g) boneless, skinless chicken breasts, diced
1 medium onion, diced
2 cloves garlic, minced
1 cup corn (canned, frozen, or fresh)
1 can (15 oz) black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheddar cheese
1 avocado, diced (for topping)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Cut the tops off bell peppers, remove seeds and membranes, and slice a tiny bit off the bottoms to make them stand upright in a baking dish.
Heat olive oil in a skillet over medium-high heat. Add diced chicken and cook until browned and cooked through, about 5 minutes. Add diced onion and garlic, cook for 2-3 minutes until translucent.
Add corn, black beans, and cherry tomatoes to the skillet. Stir and cook for another 5 minutes. Sprinkle in chili powder, cumin, paprika, salt, and pepper, then stir to combine.
Stuff the bell peppers with the chicken and vegetable mixture, top with shredded cheddar cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes, or until peppers are tender and cheese is melted and bubbly.
Top with diced avocado, cilantro, and serve with lime wedges.

Notes

Customize with different cheeses like Monterey Jack, or make it vegetarian by using extra black beans or quinoa.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baked
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 stuffed pepper
Calories: 350
Sugar: 6g
Sodium: 600mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 28g
Cholesterol: 80mg