Meals · High Protein
High-Protein Chicken Fajita Stuffed Peppers (44g Protein)
These savory chicken fajita stuffed peppers deliver approximately 47 grams of protein and 470 calories per serving. Bell peppers are filled with a seasoned chicken, black bean, and tomato mixture, then baked until tender.
Nutrition per serving
- Protein
- 44 g
- Calories
- 509
- Carbs
- 0 g
- Fat
- 0 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 2 count large bell peppers — halved lengthwise, seeds removed
- 1 tbsp olive oil
- 8 oz boneless, skinless chicken breast — diced into 1/2-inch pieces
- 1 count medium onion — thinly sliced
- 1 tbsp fajita seasoning
- 1 14.5 oz can canned diced tomatoes — drained
- 1 15 oz can canned black beans — rinsed and drained
- 1/2 cup shredded Monterey Jack cheese
- 2 tbsp fresh cilantro — chopped
- lime wedges — for serving
Steps
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell pepper halves.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the sliced onion to the same skillet and cook until softened, about 5 minutes. Return the chicken to the skillet. Stir in the fajita seasoning, drained diced tomatoes, and rinsed black beans. Cook for 2-3 minutes, stirring, until the mixture is heated through.
- Arrange the prepared bell pepper halves in the baking dish. Spoon the chicken fajita mixture evenly into each pepper half.
- Bake for 20-25 minutes, or until the peppers are tender-crisp.
- Remove the baking dish from the oven, then sprinkle the shredded cheese over the top of each stuffed pepper. Return to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve immediately with lime wedges.
Why This Works
This dish delivers 48g protein per serving by using bell peppers as edible vessels. No tortilla carbs needed. The peppers soften in the oven while the fajita filling stays juicy inside. Baking at 375°F for 25-30 minutes softens the peppers while keeping the filling moist.
Fajita Technique
The classic fajita seasoning (cumin, chili powder, paprika, garlic) works because these spices are oil-soluble. Sautéing them briefly in oil releases their flavors. Pre-cooking the filling before stuffing ensures the chicken is fully cooked; the oven time is mainly for the peppers.
Make It Your Own
Use ground turkey or beef instead of chicken. Add black beans or corn to the filling for fiber. Top with Greek yogurt instead of sour cream for extra protein. These freeze well. Wrap individually and reheat at 350°F for 20 minutes.
Sources Research-Backed
Frequently Asked Questions
Are chicken fajita stuffed peppers low-carb?
Yes. Each serving has approximately 18g net carbs. Primarily from the bell pepper and black beans. For even lower carbs, reduce or omit the beans. Using bell peppers instead of tortillas saves about 25g carbs per serving.
How do I freeze stuffed peppers?
Wrap individually in foil or plastic wrap after cooling completely. Freeze for up to 3 months. Reheat from frozen at 350°F for 35-40 minutes, or thaw overnight and reheat for 20 minutes. Add a splash of water to the baking dish to prevent drying.
Can I prep stuffed peppers ahead of time?
Yes. Assemble stuffed peppers up to 24 hours ahead and refrigerate unbaked. Add 5-10 minutes to baking time when cooking from cold. The filling can be made 2-3 days ahead. Stuff peppers fresh the day of baking.
Why are my stuffed peppers watery?
Bell peppers release moisture during baking. Drain any liquid from the tomatoes before adding. Stand peppers upright in the baking dish so liquid drains to the bottom. For crispier peppers, broil for 2-3 minutes at the end.
