Mexican·gluten-free·easy

Chicken Fajita Stuffed Bell Pepper

Name: Chicken Fajita Stuffed Bell Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1.0 medium avocado; 2.0 bell peppers; 2.0 chicken breasts; 0.25 tsp chili powder; 2.0 Tbsp cilantro; 0.25 tsp cumin; 3.0 servings lettuce; 1.0 cup quinoa; 3.0 servings salsa; 3.0 servings salt and pepper; 1.0 cup shredded cheese

These vibrant bell peppers are stuffed with tender chicken, fluffy quinoa, and a fragrant blend of cumin and chili powder, then finished with fresh avocado, crisp lettuce, and a bright salsa drizzle. The filling strikes a perfect balance—smoky, slightly spicy, and deeply savory—while the textures range from the softness of the peppers to the satisfying bite of quinoa and juicy chicken. It’s a meal that feels both wholesome and indulgent, with each bite delivering a burst of Mexican-inspired flavor. A weeknight dinner that’s as visually striking as it is delicious, it’s sure to become a repeat favorite.

45 min(prep 15 + cook 30)

3 servings

350 kcal

4.5

Ingredients

avocado1.0 medium
bell peppers2.0
chicken breasts2.0
chili powder0.25 tsp
cilantro2.0 Tbsp
cumin0.25 tsp
lettuce3.0 servings
quinoa1.0 cup
salsa3.0 servings
salt and pepper3.0 servings
shredded cheese1.0 cup

Nutrition

350 kcalper serving

Protein30g33%

Carbs40g43%

Fat10g11%

Fiber8g9%

Sugar4g4%

Directions

1
Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise and remove seeds.
2
Cook quinoa according to package directions, then fluff with a fork and set aside.
3
Season chicken breasts with chili powder, cumin, salt, and pepper. Cook in a skillet over medium-high heat for 6-8 minutes per side until fully cooked. Let rest, then slice into strips.
4
In a large bowl, combine cooked quinoa, sliced chicken, salsa, and half of the shredded cheese. Mix well.
5
Stuff each bell pepper half with the quinoa-chicken mixture. Top with remaining cheese.
6
Place stuffed peppers in a baking dish and bake for 20-25 minutes until peppers are tender and cheese is melted.
7
While peppers bake, dice avocado and chop cilantro. Serve peppers on a bed of lettuce, topped with avocado and cilantro.

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