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Chicken Fajita Stuffed Peppers

Chicken Fajita Stuffed Peppers
Serves: 6 pepper halves

Recipe Card



  • 7oz. Boston Market rotisserie chicken
  • 1/4 cup vegetable oil
  • 1 Tbsp. lime juice
  • 1 tsp. cumin ground
  • 2Tbsp. chili pepper seasoning or Fajita seasoning mix
  • ½ Kosher salt
  • 2 garlic cloves, minced

Stuffed Peppers:

  • Cooked chicken from above
  • 3 bell peppers
  • ½ cup small diced yellow onion
  • 1 large Roma tomato, diced
  • 8 oz. cooked Spanish rice
  • 1 tsp. fresh minced cilantro
  • 1 cup Mexican cheese mix


  • Combine ingredients for Fajita marinade in a large mixing bowl and whisk well. Add chicken to the marinade and let it marinate for about 15 minutes.
  • Preheat an oven-safe skillet on stovetop, medium heat.
  • Add chicken and the marinade to the skillet and cook until chicken is warm.
  • While the chicken is warming, prepare Spanish rice according to the package and set aside.
  • Take chicken breasts out of pan and lay them on a cutting board. Dice the chicken once it has cooled enough to handle.
  • Sauté diced onions and tomato in the same skillet.
  • In a large, clean mixing bowl, combine Spanish rice, diced chicken,sautéed onions and tomato (including the marinade that was leftover in the skillet), cilantro and ½ cup Mexican cheese. Mix well and taste to see if you need to add a little more salt.
  • Preheat the oven to 375 degrees.
  • Cut the bell peppers in half, lengthwise, and clean them out, taking out all the seeds and membrane.
  • Lay the bell pepper halves in the skillet, like little cups, and fill them with the rice/chicken mixture.
  • Sprinkle about 2 tablespoons of cheese on top. Place the skillet in the oven for 20/25 minutes, until the peppers are cooked. Bake them longer if you want the peppers softer.