I love making stuffed peppers, but don’t always have ground beef on hand. After a quick check of the freezer and pantry, I threw together some quick and easy chicken fajita stuffed peppers.
And… this dish was Charlie approved! Not just approved though, he devoured it! He ate a whole pepper, half of another, and still wanted more!
Whenever we make stuffed peppers, we wind up with extra filling. It works great inside a flour wrap for an easy burrito or quesadilla the next day!
Chicken Fajita Stuffed Peppers
Author: Christina Shirley
Recipe type: dinner
Ingredients
- 2 chicken breasts, cooked and diced
- ½ a large yellow onion, diced
- 1 16 oz can of diced tomatoes, drained
- 1 package of Spanish rice (we use something like Rice-a-Roni)
- 1 fajita seasoning packet
- ⅔ cup of water
- 4 bell peppers
- shredded cheddar cheese (optional)
Instructions
- Preheat oven to 350 F.
- Trim the tops off the bell peppers and remove the seeds. Cut them in half lengthwise.
- Cook rice according to package directions.
- Sauté the onions in a skillet for 2-3 minutes.
- Add cooked chicken, water, and fajita seasoning and cook an additional 2-3 minutes.
- Combine chicken mixture, rice, and diced tomatoes
- Fill the peppers.
- Top with shredded cheese (optional)
- Place the peppers in the oven and bake for 25-30 minutes.
Christina Shirley says
Thanks for the recipe. I love stuffed peppers and this is different.
Christina Shirley says
Oh this is genius! Thanks for sharing. I can’t wait to try!
Christina Shirley says
I would love to come in this recipe but I’m having no luck getting the picture to download on contract
Christina Shirley says
Sorry, I don’t understand what you’re saying.
Christina Shirley says
Congratulations! Your Chicken Fajita Stuffed Peppers has been featured at our Simple Supper Tuesday Linky Party at Moore or Less Cooking Food Blog!
Link: http://mooreorlesscooking.com/2015/01/05/simple-supper-tuesday-linky-party-43/
daffy says
Look Yummy! Thank you for sharing. I love pepper stuffed and going try this today.