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Discover a delightful fusion of flavors with our Loaded Chicken Fajita Stuffed Peppers. This vibrant dish not only tantalizes the taste buds but also presents an eye-catching feast with its bright colors and hearty filling. Combining wholesome bell peppers with a savory blend of chicken, vegetables, and spices, this recipe is perfect for any occasion, whether you're hosting a family dinner or preparing a quick weeknight meal.

Loaded Chicken Fajita Stuffed Peppers

Indulge in the vibrant flavors of Loaded Chicken Fajita Stuffed Peppers, a fantastic fusion of traditional fajita ingredients and wholesome bell peppers. This recipe is perfect for any occasion, featuring a savory blend of chicken, fresh vegetables, and spices, making it both hearty and nutritious. Follow our step-by-step guide to create this eye-catching dish that not only satisfies your hunger but also delights your guests with its colorful presentation and rich flavors. Enjoy a delicious home-cooked meal that everyone will love!
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Ingredients
  

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)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place the hollowed peppers upright in a baking dish.

      Cook the Chicken: In a large skillet over medium-high heat, add olive oil. Once hot, add the diced chicken and sauté for about 5 minutes until it starts to brown.

        Add Vegetables: Stir in the diced onion and minced garlic, cooking for another 2-3 minutes until the onion becomes translucent. Add corn, black beans, halved cherry tomatoes, chili powder, cumin, paprika, salt, and pepper. Mix well and cook for an additional 5 minutes until everything is heated through.

          Stuff the Peppers: Carefully spoon the chicken and vegetable mixture into each bell pepper, packing them generously but not too tightly.

            Add Cheese: Sprinkle the shredded cheddar cheese evenly over the tops of the stuffed peppers.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden.

                Serve: Carefully remove the peppers from the oven and let them cool slightly. Top with diced avocado, chopped cilantro, and serve with lime wedges for squeezing over the top.

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                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4