Chicken Fajita Stuffed Peppers


6 Bell Peppers (2 Red, 2 Orange, 2 Yellow)

1 Large White Onion, Thinly Sliced

2 lbs Chicken Breast, cleaned and disinfected

2 Tablespoons Chili Lime Seasoning, Trader Joe’s

2 Tablespoons Smoked Paprika

1 Tablespoon Garlic Powder

1 Teaspoon Black Pepper

1 Teaspoon Adobo Seasoning

Salt to Taste

1 cup Mozzarella Cheese


Take one of each of the colored bell peppers, core it, and thinly slice.

Take the remaining 3 bell peppers and halve them, then remove the seeds

To prepare the chicken, take the already cleaned chicken breasts, and if you feel they are thicker cuts, slice them lengthwise in half to thin them out. Or you may pound them. 

Spice the chicken with half the amounts of all the seasonings listed above (1 Tbsp Chili Lime, 1 Tbsp Smoke Paprika, ½ Tbsp Garlic Powder, ½ Tsp Black Pepper, ½ Tsp Adobo Seasoning)

Spray a large skillet or griddle with olive oil and preheat it on high heat. Once it is hot, place the chicken on and allow it to cook through on one side before flipping, approx 7-8 minutes.

Flip and repeat, once the chicken appears fully cooked through (you can slice a small part down the center to ensure no pink is left), remove from the heat and place on a cutting board to rest.

Meanwhile, as the chicken rests, use the same skillet and respray with a little more olive oil. (Using the same skillet allows the veggies to capture the flavor from the spices of the chicken)

 Add in the sliced onions and mix around for 2 minutes. Add in the sliced bell peppers and let the fajita veggies saute. Once they have cooked for about 5-7 minutes, add in the remaining spices and cook through. 

Slice all the chicken you had resting and add it back to the skillet and mix it with the fajitas to get all the flavors incorporated. Once it’s all cooked together, turn off heat and let it rest.

Preheat the oven to  375 degrees F. 

Take a 9×13 Pyrex, baking dish or foil platter and lay the halved bell peppers face up. Using tongs, add the chicken and fajitas to the bell peppers.

Take a small bowl and in it mix ½ a cup of water, taco sauce and a dash of garlic powder, chili lime seasoning and smoked paprika. Mix it together with a spoon and pour it in the bottom of the dish.

Cover the tray with aluminum foil and bake in the oven for 22-25 minutes.

Remove from the oven, sprinkle the mozzarella cheese and broil on high for about 5 minutes.

Top it with some chopped cilantro and serve with sour cream and sliced avocados.