IE 11 is not supported. For an optimal experience visit our site on another browser.

Chicken Fajita Stuffed Peppers

Anna Painter
Cook Time:
45 mins
Prep Time:
15 mins

Chef notes

When a server at a Tex-Mex restaurant walks across the floor with a platter of sizzling fajitas, it turns heads. The combination of savory chicken or beef and sizzling onions and peppers, all wrapped up in a warm flour tortilla, with a spoonful of salsa or a dollop of sour cream, makes my stomach grumble. 

Here, chicken fajitas show up at the table a little differently. Instead of soft tortillas, juicy bell peppers are roasted while you sauté red onions and minced jalapeños. Next, shredded chicken is stirred into the peppers and onions, along with. black beans, your favorite salsa, lots of chopped cilantro, shredded sharp cheddar and crumbled queso fresco. I liked to use the meat from a rotisserie chicken in these stuffed peppers, but any leftover cooked chicken (or leftover Thanksgiving turkey!) would be delicious here. 

The finished peppers can be served with all of your favorite fajita toppings. I like to garnish themwith more queso fresco, chopped cilantro, a squeeze of fresh lime and a generous spoonful of sour cream. You could also add a few dashes of your favorite Mexican hot sauce, a spoonful of pickled jalapeños, some finely chopped onion or more salsa. A side of chips and your favorite guacamole, a cold beer or Mexican soda would be delicious alongside this family-friendly entrée. 

Technique Tip: One 2-pound rotisserie chicken will yield about 3 cups of cooked chicken meat. 

Swap Option: Pulled pork, while not often seen in fajita form, would be really delicious here. Pinto beans or dark red kidney beans could be used in place of black beans. 



  • 4 bell peppers, halved lengthwise, ribs and seeds removed
  • 1 tablespoon neutral oil, divided
  • 1 medium red onion, peeled and finely chopped
  • 1 jalapeño pepper, halved, seeded and finely chopped
  • 3 cups shredded cooked chicken
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup salsa
  • 1/2 cup chopped cilantro leaves and stems, plus more for garnishing
  • 1 cup shredded sharp cheddar
  • 3/4 cup crumbled queso fresco cheese, divided
  • sour cream and lime wedges, for serving
Fulfilled by



Preheat the oven to 425 F with a rack in the center position. Line a rimmed baking sheet with foil. Transfer peppers to the prepared baking sheet, then drizzle with 1 teaspoon of oil and season with salt and pepper. Turn cut-side down. Roast peppers until just tender, about 15 minutes. Once they’re done cooking, remove from the oven and flip cut-side up. Set aside.


Meanwhile, set a large skillet over medium-high heat and add the remaining oil. Add onions, jalapeños, 1/8 teaspoon salt and 1/8 teaspoon black pepper and cook until softened, 4 to 5 minutes. Remove the skillet from the heat.


Off the heat, add the chicken, black beans, salsa and cilantro. Season to taste with salt and pepper. Stir in the cheddar cheese and ½ cup queso fresco.


Divide the filling among the pepper halves, about 1 cup per pepper. Cover with foil and bake until the cheese has melted and the filling is warm, about 20 minutes. Remove from the oven and let stand for 5 minutes.


Sprinkle stuffed peppers with the remaining queso fresco and garnish with more cilantro, a squeeze of lime and a dollop of sour cream.