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  • Writer's pictureNicole Kuhn

Chicken Fajita Stuffed Bell Peppers

Stuffed peppers are a great go-to if you have leftovers laying around that you want to get the most out of. During the week I made fried chicken, and with what pieces were leftover, I removed the breading and shredded the chicken which made for a super quick new meal! Can you guess what I did with the leftovers from this meal? Well I'll just tell you... I made homemade tortillas, took the filling out of the peppers, sliced the peppers, and made Chicken Fajita Burritos! Talk about getting your money's worth!!





  • 3/4 cup dry white rice (2 cups cooked)

  • 3 medium red, yellow, orange or green bell peppers

  • 1 medium yellow onion, chopped (1 1/2 cups)

  • 2 cloves garlic, minced

  • 2 Tbsp canola oil, divided

  • 1/2 lb chicken, diced into 3/4-inch pieces (or leftover shredded chicken)

  • 1 tsp chili powder

  • 1 tsp ground cumin

  • 1/4 tsp paprika

  • Salt and freshly ground black pepper

  • 1 (10 oz) can tomatoes with green chiles

  • 1 cup canned black beans, drained and rinsed

  • 1 cup frozen corn

  • 3 Tbsp fresh cilantro , plus more for garnish

  • 1 Tbsp fresh lime juice

  • 2/3 cup shredded monterey jack cheese

  • Sour cream

  • Mexican style hot sauce (such as Valentina, Tapatio or Cholula, optional)


  • Prepare white rice (I went simple and didn't add anything but water and salt).

  • Halfway through the rice cooking, preheat oven to 375 degrees and begin making the filling and boiling peppers.

  • Bring a large pot of water to a boil. Cut peppers in half through length (top to bottom), seed and devein peppers, then boil 4 - 5 minutes (fully immersing them in the water), just until tender. Drain well and align in baking pans, set aside.

  • Heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and saute until golden about 5 minutes, then add garlic and saute 30 seconds longer, transfer onion mixture to a plate.

  • Add remaining 1 Tbsp oil skillet, and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika and season with salt and pepper.

  • Cook, stirring occasionally, until cooked through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin, cilantro, lime juice and season with salt and pepper to taste. Cook just until heated through.

  • Add a heaping 1/2 cup of the mixture to each pepper half (and slightly press as filling to fit). Pour enough water into bottom of baking dishes to reach 1/8-inch in height (careful not to pour it in peppers).

  • Cover baking dishes with foil and bake 30 - 35 minutes, until peppers are soft. Remove from oven, sprinkle tops evenly with cheese then return to oven to bake until cheese has melted, about 3 minutes longer.

  • Serve warm topped with more cilantro, sour cream and hot sauce if desired.

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