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When it comes to satisfying meals that are both nutritious and visually appealing, Loaded Chicken Fajita Stuffed Peppers stand out as a top contender. This dish seamlessly marries tender chicken with fresh vegetables, enveloped in vibrant bell peppers, all seasoned to perfection. The result is a flavor explosion that excites the palate while providing a balanced mix of protein, fiber, and healthy fats. Whether you’re preparing a hearty family dinner or looking for an ideal meal prep option, these stuffed peppers are sure to impress.

Loaded Chicken Fajita Stuffed Peppers

Discover the deliciousness of Loaded Chicken Fajita Stuffed Peppers! This colorful dish combines tender chicken, fresh vegetables, and vibrant bell peppers, making it a nutritious and visually stunning meal. Packed with protein and fiber, it's perfect for a family dinner or meal prep. With a blend of spices and savory toppings like melted cheese and avocado, every bite is a flavor explosion. Easy to make and customizable for different diets, it’s a meal everyone will love!
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Ingredients
  

4 large bell peppers (any color)

1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces

1 medium onion, diced

2 cloves garlic, minced

1 cup corn (canned, frozen, or fresh)

1 can (15 oz) black beans, drained and rinsed

1 cup cherry tomatoes, halved

1 tablespoon olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1 cup shredded cheddar cheese

1 ripe avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking.

    Prepare the Peppers: Take the bell peppers and carefully cut off the tops, ensuring you can easily access the insides. Remove the seeds and membranes, and place the hollowed peppers upright in a baking dish, creating a cozy spot for your flavorful filling.

      Cook the Chicken: Heat a large skillet over medium-high heat and add the olive oil. When the oil is shimmering, add the diced chicken. Sauté for approximately 5 minutes, or until the chicken pieces are starting to brown and are cooked through.

        Add Vegetables: Stir in the diced onion, followed by the minced garlic. Cook for an additional 2-3 minutes, or until the onion is soft and translucent. Next, incorporate the corn, black beans, and halved cherry tomatoes. Season the mixture with chili powder, cumin, smoked paprika, salt, and pepper. Mix everything thoroughly and continue to cook for another 5 minutes, allowing all the flavors to meld together.

          Stuff the Peppers: Use a spoon to carefully fill each bell pepper with the chicken and vegetable mixture. Pack the filling generously, but avoid overstuffing to ensure even cooking.

            Add Cheese: Sprinkle the shredded cheddar cheese evenly across the tops of each stuffed pepper, allowing for a delightful melty topping.

              Bake: Cover the entire baking dish with aluminum foil to help the peppers steam. Place it in the preheated oven and bake for 25 minutes. After this time, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbling and golden.

                Serve: Once baked, carefully remove the peppers from the oven and let them cool for a few minutes. Top each stuffed pepper with diced avocado and a generous sprinkle of fresh cilantro. Serve with lime wedges on the side for a zesty squeeze over your delicious creation.

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                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Arrange the stuffed peppers in a colorful pattern on a platter. Drizzle with olive oil and a sprinkle of chili flakes for a pop of color prior to serving.