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- 4 large bell peppers (various colors) - 2 cups cooked chicken (shredded or diced) - 1 medium onion and 2 cloves garlic The bell peppers are the star of the show. I like using a mix of colors, like red, yellow, and green, for a vibrant look. The cooked chicken can be from a store or made at home. Just make sure it's tender and flavorful. The onion and garlic add a nice depth to the dish. - Ground cumin and smoked paprika - Chili powder, salt, and black pepper Spices make this dish come alive. Ground cumin brings warmth, while smoked paprika adds a nice smoky flavor. Chili powder gives a hint of heat, and salt and black pepper enhance all the flavors. - Corn kernels, black beans, and cheese - Fresh cilantro for garnish and lime wedges for serving Corn and black beans give texture and a nice pop of color. I always add cheese for a creamy touch. Fresh cilantro adds brightness, and lime wedges serve as a zesty finish. These ingredients make each bite flavorful and satisfying. For the full recipe, check out the instructions to bring this dish to life! - Preheat your oven to 375°F (190°C). - Cut the tops off the bell peppers. - Remove the seeds and membranes carefully. - Place the peppers upright in a baking dish. - Heat olive oil in a large skillet over medium heat. - Add the sliced onion and cook until soft, about 3-4 minutes. - Stir in minced garlic and then add cooked chicken. - Mix in corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. - Cook for 5 more minutes until everything is warm. - Turn off the heat and stir in half of the cheese. - Stuff each bell pepper with the chicken mixture. - Pack the filling snugly inside each pepper. - Sprinkle the rest of the cheese on top. - Cover the dish with aluminum foil and bake for 25 minutes. - Remove the foil and bake for an additional 10 minutes. - Check that the peppers are tender and cheese is melted. - Let cool for a few minutes before serving. - Garnish with fresh cilantro and serve with lime wedges. For the complete instructions, you can refer to the Full Recipe. Choosing the right spices makes a big difference. I love using ground cumin and smoked paprika for depth. They bring warmth and a subtle smokiness to the dish. For cheese, I recommend a sharp cheddar or a Mexican cheese blend. Both melt well and add a rich flavor. When sautéing onions and garlic, start with a hot pan. Use medium heat and add olive oil first. Cook the onions until they are soft and clear. This usually takes about 3-4 minutes. Then, add minced garlic and stir it in quickly. Garlic can burn fast, so watch it closely. To keep peppers moist while baking, cover your dish with aluminum foil. This traps steam and helps the peppers cook evenly. Bake at 375°F for about 25 minutes. After that, uncover and bake for another 10 minutes. This allows the cheese to melt and get bubbly. Check for doneness by poking a pepper with a fork. It should feel soft but not mushy. If it resists too much, give it a few more minutes. For a beautiful presentation, serve these stuffed peppers on a colorful platter. Arrange lime wedges around them for an eye-catching look. The lime adds a fresh touch and brightens the flavors. As for sides, consider serving with a light salad or some tortilla chips. They complement the peppers well and add a nice crunch. You can also serve a dollop of sour cream on the side for extra creaminess. Enjoy the flavors and have fun with this dish! {{image_4}} You can easily adjust this recipe for different diets. For a keto or low-carb option, skip the corn and beans. Use extra chicken, mushrooms, and zucchini instead. This keeps the meal hearty without the carbs. For a vegetarian version, use black beans and extra veggies like corn, mushrooms, or spinach. These add flavor and texture. You can also add quinoa for extra protein. Adding spices can change the taste of your dish. Try cumin, smoked paprika, or even cayenne for heat. You can also enhance flavors with lime juice or hot sauce. Different types of cheese can add a fun twist. Use pepper jack for spice or goat cheese for creaminess. Mixing cheeses can make the dish extra tasty. You can serve stuffed peppers as a main dish or appetizer. They are great for parties or family dinners. Serve them with dips like guacamole or salsa for added flavor. A side of rice or a fresh salad pairs well, too. These peppers are fun and versatile, making every meal special. Check the Full Recipe for more details on how to make them! To store leftover stuffed peppers, place them in an airtight container. Make sure the peppers cool down before sealing. This method helps keep them fresh. You can store them in the fridge for up to four days. Check for signs of spoilage, like off smells or changes in texture. Freezing stuffed peppers is a great way to save time. First, let the peppers cool completely. Wrap each pepper tightly in plastic wrap. Then put them in a freezer-safe bag or container. This will keep them fresh for up to three months. When you're ready to eat, thaw them in the fridge overnight. To keep your stuffed peppers tasty, use the oven for reheating. Preheat it to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Bake for about 20 minutes until heated through. You can also use the microwave for quick reheating. Just place the pepper on a microwave-safe plate and heat for 2-3 minutes. However, the oven keeps the texture better. Enjoy your delicious Chicken Fajita Stuffed Peppers again! Check the Full Recipe for more details. Yes, you can use raw chicken. However, it takes longer to cook. If you use raw chicken, make sure to cook it fully before stuffing the peppers. This ensures safe eating. I prefer cooked chicken because it saves time and adds great flavor. Using pre-cooked chicken also makes the dish easier to prepare. To add spice, use jalapeños or add more chili powder. You can also mix in hot sauce or cayenne pepper. Another fun way is to serve them with a spicy salsa. Each option can boost the heat level to your liking. Just remember to taste as you go. If you can't find bell peppers, use zucchini or tomatoes. They both work well for stuffing. Eggplant is another tasty option. You can even use large mushrooms, like portobello. Each brings unique flavors and textures. Choose what you like or what you have on hand. In this guide, we covered how to make chicken fajita stuffed peppers. We explored the key ingredients and spices, from bell peppers to seasoned chicken. The steps included preparing, cooking, and baking your stuffed peppers. I shared tips to enhance flavor and presentation. We also looked at variations for different diets and storage methods. Creating this flavorful dish can be fun and easy. With some simple steps, you can enjoy a colorful and tasty meal. I hope you try making stuffed peppers soon!

Chicken Fajita Stuffed Peppers

Get ready to spice up your dinner with these delicious Chicken Fajita Stuffed Peppers! Packed with shredded chicken, vibrant bell peppers, and a blend of seasonings, this easy recipe is perfect for a weeknight meal. Follow simple steps to create a colorful and flavorful dish that your family will love. Click through to explore the full recipe and learn how to make these satisfying stuffed peppers today!
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Ingredients
  

4 large bell peppers (choose from red, yellow, or green for a vibrant presentation)

2 cups cooked chicken, either shredded or diced for easy stuffing

1 medium onion, thinly sliced

2 cloves garlic, finely minced

1 tablespoon extra virgin olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika for depth of flavor

1/2 teaspoon chili powder for a bit of heat

Salt and black pepper to taste

1 cup corn kernels (you can use fresh or frozen, thawed)

1 cup black beans, rinsed and drained to reduce sodium

1 cup shredded cheese (choose between sharp cheddar or a Mexican cheese blend for best results)

Fresh cilantro leaves, roughly chopped, for garnish

Lime wedges, for serving, to enhance the flavor

Instructions
 

Preheat your oven to 375°F (190°C) to prepare for baking.

    Carefully slice the tops off each bell pepper and remove the seeds and membranes. Position the peppers upright in a baking dish that can hold them securely.

      In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until it turns translucent, taking about 3-4 minutes.

        Stir in the minced garlic and then add the cooked chicken, corn, black beans, cumin, smoked paprika, chili powder, as well as salt and pepper. Mix thoroughly and cook for an additional 5 minutes, ensuring everything is heated evenly.

          Turn off the heat and incorporate half of the shredded cheese into the chicken mixture, stirring until well combined.

            Generously stuff each bell pepper with the flavorful chicken fajita mixture, making sure to pack it in snugly.

              Sprinkle the remaining cheese equally over the tops of each stuffed pepper for a cheesy finish.

                Cover the baking dish tightly with aluminum foil to retain moisture, and place in the preheated oven for 25 minutes.

                  Uncover the dish and continue baking for another 10 minutes, or until the peppers are tender and the cheese is melted, bubbly, and golden.

                    Once done, take the dish out of the oven and allow it to cool for a few minutes before serving.

                      Garnish each pepper with freshly chopped cilantro and serve with lime wedges on the side to add a zesty kick!

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

                          - Presentation Tips: Serve these stuffed peppers on a colorful platter, with lime wedges arranged around for an eye-catching look!