Fajita-Inspired Chicken-Stuffed Peppers


These chicken-stuffed peppers feature a delicious blend of savory ingredients that closely resemble the flavors of chicken fajitas. The chicken and bean filling fits neatly into a nice, sweet pepper with a cheesy topping. Packaged brown rice makes this dinner super easy, but leftover rice will work just as well!

Fajita-Inspired Chicken Stuffed Peppers
Photo: Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
Active Time:
25 mins
Total Time:
55 mins


  • 6 medium multicolored bell peppers

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 pound ground chicken (light and dark meat)

  • 2 tablespoons salt-free fajita seasoning, such as Mrs. Dash

  • ½ teaspoon salt

  • 1 ½ cups fresh corn kernels (from about 2 ears)

  • 1 cup chopped red onion

  • 1 (15 ounce) can low-sodium black beans, rinsed

  • 1 (8.8-ounce) package precooked microwaveable brown rice or 1 1/2 cups cooked brown rice, heated

  • 1 cup shredded pepper Jack cheese, divided

  • ¾ cup coarsely chopped fresh cilantro leaves

  • Lime wedges for serving


  1. Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray. Slice 1/2 inch from tops of peppers; remove and discard stems. Scoop out any ribs and seeds; chop the pepper tops and set aside. Place the peppers cut-side-down in the prepared dish. Bake until slightly tender, about 10 minutes.

  2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, fajita seasoning and salt; cook, stirring often to crumble the chicken, until lightly browned and cooked through, about 8 minutes. Transfer to a medium bowl.

  3. Return the skillet to medium-high heat (do not wipe it out); add the remaining 1 tablespoon oil. Add corn, onion and the chopped pepper tops; cook, stirring often, until the vegetables are softened, about 5 minutes. Add the vegetables to the chicken mixture. Add beans, rice, 1/2 cup cheese and half of the cilantro; stir to combine.

  4. Flip the peppers cut-side up. Divide the chicken mixture evenly among the peppers, mounding and pressing lightly to fill them. Sprinkle with the remaining 1/2 cup cheese.

  5. Bake until the peppers are tender, the filling is hot and the cheese is melted, about 20 minutes. Sprinkle with the remaining cilantro; serve with lime wedges, if desired.

Nutrition Facts (per serving)

447 Calories
19g Fat
41g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 stuffed pepper
Calories 447
% Daily Value *
Total Carbohydrate 41g 15%
Dietary Fiber 8g 29%
Total Sugars 8g
Protein 26g 52%
Total Fat 19g 24%
Saturated Fat 6g 30%
Cholesterol 82mg 27%
Vitamin A 4466IU 89%
Sodium 426mg 19%
Potassium 986mg 21%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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