I’m excited to share my Chicken Stuffed Peppers filled with fajita-seasoned chicken, peppers, onions, and mozzarella that make for an unexpectedly simple weeknight solution.

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I’ve always loved dinner that pretends to be fancy but isn’t. Simple Fajita Chicken Stuffed Peppers do that.

I load sweet bell peppers with a spiced shredded chicken that somehow gets saucy and irresistible, then bake until everything is warm and ready. It’s messy, loud, and the kind of dish that makes people ask for seconds before they finish their first bite.

I don’t claim to be perfect, I mess up seasoning sometimes, but this one keeps saving weeknights. If you like bold flavors with almost no stress, this will be your new quick flex.

Chicken Stuffed Peppers

Ingredients

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Bell peppers: Crunchy, colorful, packed with vitamin C and fiber, mild natural sweetness.
Chicken: Lean protein, keeps you full, builds muscle, and soaks up flavors.
Onion: Adds sweet earthiness when caramelized, provides fiber and savory depth.
Garlic: Pungent, boosts savory flavor, its got heart healthy compounds and aroma.
Fajita seasoning: Smoky, spicy mix that brings warmth, salt and citrusy notes.
Mozzarella cheese: Melty, mild, adds creamy texture and protein, slightly salty.
Lime juice: Bright, tangy acid that lifts flavors and adds freshness.
Cilantro: Fresh herb, herbaceous citrusy bite, optional garnish for crisp finish.

Ingredient Quantities

4 large bell peppers (for stuffing)

1 lb boneless skinless chicken breasts cooked and shredded

1 tbsp olive oil

1 medium onion, sliced

1 medium bell pepper, sliced (for filling)

2 garlic cloves, minced

2 tbsp fajita seasoning (store‑bought or homemade)

1 1/2 cups shredded mozzarella cheese

1 tbsp fresh lime juice

2 tbsp chopped fresh cilantro (optional)

Salt and black pepper to taste

How to Make this

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1. Preheat oven to 375°F (190°C). Slice the tops off the 4 large bell peppers, scoop out seeds and membranes, then set the peppers upright in a baking dish; if they won’t stand, trim a tiny bit off the bottom so they do.

2. If your chicken isn’t cooked, poach the breasts in simmering water 12 to 15 minutes until 165°F, then shred with two forks. If already cooked and shredded, skip this.

3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced medium onion and the sliced bell pepper for filling, cook until they start to soften, about 5 to 7 minutes.

4. Add the 2 minced garlic cloves and 2 tbsp fajita seasoning to the skillet, cook 30 to 60 seconds until fragrant, then stir in the shredded chicken. Toss everything together so the chicken is well coated, warm through, about 2 minutes.

5. Remove skillet from heat, stir in 1 tbsp fresh lime juice, about 1 cup of the shredded mozzarella (reserve 1/2 cup for topping), 2 tbsp chopped cilantro if using, and salt and black pepper to taste. Mix well and taste, add more seasoning if it needs it.

6. Spoon the chicken mixture into the prepared bell peppers, pressing lightly to pack them but don’t overfill. Sprinkle the remaining 1/2 cup mozzarella evenly over the tops.

7. Pour about 1/4 cup water into the bottom of the baking dish (this prevents burning and steams the peppers), cover loosely with foil and bake 20 to 25 minutes until peppers are tender and filling is hot. For a browned top, remove foil and bake or broil 2 to 3 more minutes until cheese bubbles and gets golden.

8. Let the stuffed peppers rest 3 minutes, garnish with extra cilantro and a squeeze of lime if you like, then serve. Quick hack: if you’re short on time, microwave the hollowed peppers 2 to 3 minutes before stuffing so they finish faster in the oven.

Equipment Needed

1. Oven, preheated to 375°F
2. Large baking dish or casserole big enough for 4 peppers
3. Chef’s knife (for slicing tops and the extra pepper)
4. Cutting board
5. Large skillet for sautéing the filling
6. Wooden spoon or spatula for stirring
7. Measuring spoons and a 1/4 cup measuring cup
8. Two forks for shredding cooked chicken
9. Mixing bowl to combine filling ingredients
10. Aluminum foil and a meat thermometer (to check chicken reaches 165°F)

FAQ

Q: Can I use already cooked chicken or rotisserie chicken for this?

A: Yes, using cooked or rotisserie chicken works great, its actually the fastest way. Just shred it and toss with the sautéed onions, pepper, garlic and fajita seasoning before stuffing.

Q: How long do I bake the stuffed peppers so they are tender but not mushy?

A: Bake at 375°F (190°C) for about 20 to 30 minutes until peppers are fork tender and cheese is melted. If you want them softer, bake another 5 to 10 minutes, or briefly cover with foil to keep them from browning too fast.

Q: Can I swap the mozzarella for another cheese?

A: Definitely. Cheddar, pepper jack, Monterey Jack, or a Mexican cheese blend all work well. Pepper jack adds more kick, cheddar gives more sharpness.

Q: How do I make this less spicy or more spicy?

A: To make it milder use less fajita seasoning or pick a mild mix, and skip any extra chili. To up the heat add more seasoning, a pinch of cayenne, or diced jalapeño to the filling.

Q: Can I make these ahead or freeze them?

A: Yes. You can assemble and refrigerate for up to 24 hours before baking. Cooked stuffed peppers keep in the fridge 3 to 4 days. For freezing, bake first, cool, then freeze up to 2 months; reheat in a 350°F oven until warmed through.

Q: Any tips if I want a vegetarian version?

A: Swap the chicken for black beans, sautéed mushrooms, crumbled tofu or cauliflower rice. Add a little extra oil or a splash of broth so the filling isnt dry, and season like fajitas for the same flavor.

Simple Fajita Chicken Stuffed Peppers Recipe Substitutions and Variations

Chicken: rotisserie chicken, ground turkey, shrimp, or canned black beans for a veg swap. Rotisserie adds lots of flavor no extra work, ground turkey needs browning, shrimp cooks fast so add it at the end, black beans rinse and heat through.
Shredded mozzarella cheese: Monterey Jack, pepper jack, or sharp cheddar. Jack melts similarly, pepper jack gives a spicy kick, cheddar is tangier — use the same amount.
Fajita seasoning: taco seasoning, or make a quick mix with chili powder, cumin, paprika, garlic powder and salt, or just use chili powder plus cumin. Taste and adjust cause store mixes vary.
Large bell peppers for stuffing: poblano peppers, hollowed tomatoes, or zucchini boats. Poblanos are smokier so you might need more, tomatoes bake faster so watch them, zucchini is lower in carbs and cooks quicker.

Pro Tips

– Zap the hollowed peppers in the microwave for 2 or 3 minutes if you need dinner faster, but dont overdo it or they turn mushy. This shaves oven time and helps them get tender without drying out.

– Use a rotisserie bird or poach the breasts with a little salt and lime, then shred while still warm so the seasoning soaks in better. Also let the onion and filling pepper get a little browning in the pan, that little char adds way more flavor than just soft vegetables.

– Drain any excess liquid from the chicken mixture before stuffing and pack gently. Too much juice makes the peppers soggy, and overfilling makes the cheese spill everywhere when it melts. If the filling looks dry add a splash of chicken stock or lime juice, not a lot.

– For best melt and color wait till the peppers are hot then uncover and broil or switch the oven to high for 2 or 3 minutes so the cheese bubbles and browns. Makes them look like you actually tried, and people will think you spent hours on it.

Simple Fajita Chicken Stuffed Peppers Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m excited to share my Chicken Stuffed Peppers filled with fajita-seasoned chicken, peppers, onions, and mozzarella that make for an unexpectedly simple weeknight solution.

Servings

servings

Calories

411

kcal

Equipment: 1. Oven, preheated to 375°F
2. Large baking dish or casserole big enough for 4 peppers
3. Chef’s knife (for slicing tops and the extra pepper)
4. Cutting board
5. Large skillet for sautéing the filling
6. Wooden spoon or spatula for stirring
7. Measuring spoons and a 1/4 cup measuring cup
8. Two forks for shredding cooked chicken
9. Mixing bowl to combine filling ingredients
10. Aluminum foil and a meat thermometer (to check chicken reaches 165°F)

Ingredients

4 large bell peppers (for stuffing)
1 lb boneless skinless chicken breasts cooked and shredded
1 tbsp olive oil
1 medium onion, sliced
1 medium bell pepper, sliced (for filling)
2 garlic cloves, minced
2 tbsp fajita seasoning (store‑bought or homemade)
1 1/2 cups shredded mozzarella cheese
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro (optional)
Salt and black pepper to taste

Directions

Preheat oven to 375°F (190°C). Slice the tops off the 4 large bell peppers, scoop out seeds and membranes, then set the peppers upright in a baking dish; if they won't stand, trim a tiny bit off the bottom so they do.
If your chicken isn't cooked, poach the breasts in simmering water 12 to 15 minutes until 165°F, then shred with two forks. If already cooked and shredded, skip this.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced medium onion and the sliced bell pepper for filling, cook until they start to soften, about 5 to 7 minutes.
Add the 2 minced garlic cloves and 2 tbsp fajita seasoning to the skillet, cook 30 to 60 seconds until fragrant, then stir in the shredded chicken. Toss everything together so the chicken is well coated, warm through, about 2 minutes.
Remove skillet from heat, stir in 1 tbsp fresh lime juice, about 1 cup of the shredded mozzarella (reserve 1/2 cup for topping), 2 tbsp chopped cilantro if using, and salt and black pepper to taste. Mix well and taste, add more seasoning if it needs it.
Spoon the chicken mixture into the prepared bell peppers, pressing lightly to pack them but don't overfill. Sprinkle the remaining 1/2 cup mozzarella evenly over the tops.
Pour about 1/4 cup water into the bottom of the baking dish (this prevents burning and steams the peppers), cover loosely with foil and bake 20 to 25 minutes until peppers are tender and filling is hot. For a browned top, remove foil and bake or broil 2 to 3 more minutes until cheese bubbles and gets golden.
Let the stuffed peppers rest 3 minutes, garnish with extra cilantro and a squeeze of lime if you like, then serve. Quick hack: if you're short on time, microwave the hollowed peppers 2 to 3 minutes before stuffing so they finish faster in the oven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.