Description

A quick, healthy, and flavorful weeknight meal featuring bell peppers stuffed with seasoned chicken, rice, black beans, and corn, baked until tender.

Ingredients

Scale

4 large bell peppers (any color, about 600g)
2 cups cooked chicken, diced or shredded (about 300g)
1 cup cooked rice (about 200g)
1 can (15oz/425g) black beans, drained and rinsed
1 cup corn (about 150g)
1 medium yellow onion, diced (about 150g)
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons fajita seasoning
1/2 cup chicken broth (low-sodium)
1 cup shredded cheese (optional, such as Cheddar or Monterey Jack)
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Salsa or sour cream for serving
Olive oil for sautéing

Instructions

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or foil.
Slice about 1/2 inch off the top of each bell pepper. Remove seeds and white membranes from the inside to create a cup shape.
Heat a large skillet over medium heat with olive oil. Sauté diced onion for 3-4 minutes until soft, then add minced garlic and cook for 1 minute until fragrant.
In a mixing bowl, combine cooked chicken, rice, black beans, corn, sautéed onion and garlic, and fajita seasoning. Stir to combine. Adjust seasoning if needed and add a splash of chicken broth if the mixture is too dry.
Place hollowed peppers on the baking sheet. Stuff generously with the chicken mixture. Sprinkle with cheese if using.
Bake for 25-30 minutes until peppers are tender but hold their shape.
Optional: Broil for the last 2 minutes to melt and bubble the cheese.
Let cool for 5 minutes before serving. Garnish with fresh cilantro and serve with lime wedges, salsa, and sour cream.

Notes

Use leftover cold rice for better texture. If peppers are wobbly, slice a tiny bit off the bottom to make them stand flat. Do not overstuff the peppers to prevent bursting. These can be frozen unbaked or baked.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 stuffed pepper
Calories: 280
Sugar: 8
Sodium: 400
Fat: 10
Saturated Fat: 3
Carbohydrates: 25
Fiber: 6
Protein: 22

Keywords: chicken fajita stuffed peppers, baked peppers, weeknight dinner, healthy meal prep, gluten-free, one-pan meal