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- 4 large bell peppers (any color) - 1 lb (450g) boneless, skinless chicken breast, diced - 1 tablespoon olive oil - 1 medium onion, sliced - 1 red bell pepper, sliced - 1 teaspoon chili powder - 1 teaspoon cumin - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1 cup canned black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 cup shredded cheese (cheddar or a Mexican blend) - Fresh cilantro, chopped (for garnish) - Sour cream or Greek yogurt (for serving) Using fresh and colorful ingredients makes this dish pop. I love using large bell peppers for this recipe. They hold the filling well and taste great. Choose any color you like, as they all add flavor and beauty. I use boneless, skinless chicken breast for lean protein. Dicing it keeps cooking time short and even. I add olive oil to a hot skillet. This helps brown the chicken quickly, giving it a nice flavor. Sliced onion and red bell pepper add sweetness. The spices—chili powder, cumin, and smoked paprika—bring a warm kick. Salt and pepper boost the overall taste, ensuring every bite is flavorful. Black beans and corn are great for texture and nutrition. They also make the filling hearty. To finish, I like to top the stuffed peppers with shredded cheese. It melts beautifully and adds richness. Fresh cilantro brightens the dish, while sour cream or Greek yogurt adds creaminess when served. This mix of ingredients creates a tasty dinner option that is sure to please! 1. First, preheat your oven to 375°F (190°C). This step gets the oven ready for cooking. 2. Next, take four large bell peppers. Cut the tops off and remove seeds. Set the empty peppers aside. 3. In a large skillet, heat one tablespoon of olive oil over medium heat. 4. Add one pound of diced chicken breast to the skillet. Cook for about 5-7 minutes until it turns brown. 5. Then, add one medium sliced onion and one sliced red bell pepper. Stir and cook for 3-4 minutes until they soften. 6. Sprinkle in one teaspoon of chili powder, one teaspoon of cumin, and 1/2 teaspoon of smoked paprika. Also, add salt and pepper to taste. Stir to mix well and cook for one more minute until fragrant. 7. Remove the skillet from heat. Gently fold in one cup of rinsed black beans and one cup of corn. 8. Now, spoon the chicken mix into each bell pepper. Pack them lightly to fit well. 9. Place the stuffed peppers upright in a baking dish. Top each with one cup of shredded cheese. 10. Cover the dish with aluminum foil to keep moisture in. Bake in the oven for 25-30 minutes. 11. After that, remove the foil and bake for an extra 10 minutes until the cheese is bubbly and golden. 12. Carefully take the peppers out of the oven. Let them cool for a few minutes. 13. Finally, garnish with chopped cilantro and serve with sour cream or Greek yogurt. Enjoy your tasty dinner! - Ensuring Moisture To keep the peppers juicy, cover them with foil while baking. This traps steam and helps cook the peppers evenly. Remove the foil near the end to let the cheese brown nicely. - Flavor Enhancements For more flavor, add fresh lime juice to the chicken mix. You can also toss in diced tomatoes or jalapeños for extra zest. Fresh herbs like cilantro or parsley can brighten the dish. - Garnishing Ideas A sprinkle of fresh cilantro adds color and taste. You can also use sliced avocados or a dollop of sour cream for a creamy finish. A few lime wedges on the side can elevate the look and flavor. - Serving Suggestions Serve these stuffed peppers with a side of rice or a simple salad. They also pair well with tortilla chips and salsa for a fun twist. Enjoy your meal family-style by placing the dish in the center for everyone to serve themselves. {{image_2}} Substituting Chicken You can easily swap chicken for other meats. Try ground turkey or beef for a rich taste. Cook them the same way as chicken. The spices will still shine through. Vegetarian Alternatives For a meatless meal, use beans or lentils. Black beans add protein and flavor. You can also add quinoa for extra texture. These options keep the dish hearty and filling. Spice Level Adjustments Want more heat? Add jalapeños or cayenne pepper. For less spice, use mild chili powder. Adjust to your taste, and make it your own. Cheese Alternatives Cheddar is great, but don’t stop there. Try pepper jack for a spicy kick. Or, use mozzarella for a creamy melt. Vegan cheese is also a good choice for dairy-free meals. - Refrigeration: Place leftover stuffed peppers in an airtight container. They stay fresh for up to three days in the fridge. Make sure they cool down before sealing. - Freezing Options: For longer storage, you can freeze stuffed peppers. Wrap each pepper tightly in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. - Best Methods: The best way to reheat stuffed peppers is in the oven. Preheat it to 350°F (175°C). Place the peppers in a baking dish, cover them with foil, and heat for about 20-25 minutes until warm. - Avoiding Soggy Peppers: To keep peppers from getting soggy, avoid microwaving them. If you must use a microwave, heat them in short bursts and check often. This helps keep their shape and texture. Can I use frozen chicken? Yes, you can use frozen chicken. Just remember to thaw it first. You can thaw it in the fridge overnight or use the microwave. Once thawed, cut it into small pieces. Then, follow the cooking steps as usual. This will save you time and effort. How do I make stuffed peppers in advance? Making stuffed peppers in advance is easy. You can prepare the filling a day ahead. Just cook the chicken and mix in the veggies and spices. Let it cool before stuffing the peppers. Store them in the fridge. When ready to eat, just bake them. This makes dinner quick and stress-free. Gluten-free options This recipe is naturally gluten-free. Just check your spices to ensure they contain no gluten. You can enjoy these tasty peppers without worry. Low-carb alternatives For a low-carb version, skip the beans and corn. You can add more veggies like zucchini or mushrooms. This keeps the flavors while cutting carbs. Enjoy a healthy meal that fits your diet! This article covered making stuffed peppers with chicken, veggies, and cheese. We discussed choosing fresh ingredients and using spices for flavor. You learned step-by-step how to prepare, cook, and bake your dish. Remember to keep it moist and experiment with different proteins or spices. Store leftovers properly to enjoy them later. With these tips and variations, you can create a great meal. Now, get cooking and enjoy your delicious stuffed peppers!

Chicken Fajita Stuffed Peppers

Colorful Chicken Fajita Stuffed Peppers are a delightful and healthy dish you can't miss! Filled with diced chicken, black beans, corn, and topped with melted cheese, these vibrant bell peppers are perfect for a family dinner or meal prep. Easy to make in just an hour, they burst with flavor and nutrition. Ready to elevate your dinner game? Click through to explore the full recipe and impress everyone at your table!
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Ingredients
  

4 large bell peppers (any color)

1 lb (450g) boneless, skinless chicken breast, diced

1 tablespoon olive oil

1 medium onion, sliced

1 red bell pepper, sliced

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup canned black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 cup shredded cheese (cheddar or a Mexican blend)

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Instructions
 

Preheat your oven to 375°F (190°C).

    Carefully cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

      In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast and cook for about 5-7 minutes until browned and cooked through.

        Add the sliced onion and red bell pepper to the skillet, stirring occasionally until softened, about 3-4 minutes.

          Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Mix well and cook for another minute until fragrant.

            Remove the skillet from heat and gently fold in the black beans and corn.

              Spoon the chicken and vegetable mixture into each prepared bell pepper, packing them lightly.

                Place the stuffed peppers upright in a baking dish. Top each pepper with shredded cheese.

                  Cover the dish with aluminum foil to retain moisture and bake in the preheated oven for 25-30 minutes.

                    Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

                      Carefully take the peppers out of the oven and let cool for a few minutes.

                        Garnish with fresh cilantro and serve with a dollop of sour cream or Greek yogurt on the side.

                          Prep Time: 15 mins | Total Time: 1 hr | Servings: 4