Chicken Fajita Stuffed Peppers Recipe

Makes 14 pepper halves

1 tablespoon vegetable oil or olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound chicken breast, cut into ¾ inch pieces
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon paprika
2 cups cooked brown or white rice
1-15.5 ounce can diced tomatoes with green chiles (with juice)
1-15.5 ounce can black beans, rinsed
2 cups frozen corn
7 bell peppers of different colors

Preheat oven to 375 degrees. Heat vegetable oil in a large sauté pan and cook onion and garlic until onions are softened. Add chicken, chili powder, cumin, and paprika, and sauté until chicken is cooked through about 5 minutes. Take pan off the heat and mix in rice, tomatoes with juice, black beans, and frozen corn.

Slice bell peppers in half and core them. Stand them in a 13x9 casserole dish and fill with chicken mixture. Add ¼ inch of water to the casserole and cover. Bake for 45 minutes or until peppers are softened.

One half pepper is 235 calories, 2.9 g fat, 0.0 g saturated fat, 36.9 g carbohydrates, 4.5 g sugar, 15.6 g protein, 4.2 g fiber, 214 mg sodium, 1 SmartPt

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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