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Exploring the world of stuffed peppers opens up a treasure trove of culinary possibilities. Among the myriad of options, Sizzling Chicken Fajita Stuffed Peppers stand out for their vibrant flavors and nutritious ingredients. This dish marries the classic appeal of stuffed peppers with the bold and zesty flavors of chicken fajitas, creating a meal that is both satisfying and visually appealing.

Chicken Fajita Stuffed Peppers

Discover the deliciousness of Sizzling Chicken Fajita Stuffed Peppers, a delightful twist on a classic dish. These vibrant bell peppers are filled with seasoned chicken, sweet corn, black beans, and a melty cheese topping, creating a satisfying meal that's as nutritious as it is visually appealing. Perfect for a family dinner or a fun gathering, this recipe offers a blend of flavors that will impress everyone around the table. Follow our step-by-step guide to make your own culinary masterpiece!
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Ingredients
  

4 large bell peppers (any color)

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

1 medium onion, sliced

1 medium red bell pepper, sliced

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon fajita seasoning (or use a blend of cumin, paprika, and chili powder)

1 cup corn kernels (fresh or frozen)

1 cup black beans, drained and rinsed

1 cup shredded cheddar cheese

½ cup sour cream or Greek yogurt, for topping

Fresh cilantro, for garnish

Lime wedges, for serving

Salt and pepper, to taste

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small amount off the bottom to help them stand upright. Place them in a baking dish upright.

      Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the diced chicken breast and season with fajita seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Transfer to a bowl.

        Sauté the Vegetables: In the same skillet, add the sliced onion and red bell pepper. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

          Combine Filling: Return the cooked chicken to the skillet. Stir in the corn, black beans, and half of the shredded cheese. Mix well to combine everything and allow the flavors to meld, cooking for an additional 2 minutes.

            Stuff the Peppers: Carefully spoon the chicken and vegetable mixture into each bell pepper. Pack them tightly and level off the tops. Sprinkle the remaining cheese over the stuffed peppers.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

                Serve: Remove the stuffed peppers from the oven and let them cool slightly. Top each one with a dollop of sour cream or Greek yogurt, garnish with fresh cilantro, and serve with lime wedges on the side.

                  Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings