Chicken Fajita Whole30 Stuffed Peppers Recipe

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Chicken fajita stuffed peppers are a new take on one of my fave foods. I love fajitas, but have to admit, making low carb tortillas separately is a bit of a pain sometimes. I wanted a quicker way to enjoy them, that wasn’t quite as boring as eating them plain. Since it’s the most popular time of year for the whole30, it seemed fitting to make some whole30 stuffed peppers.

But, you could totally put the same fajita filling into some coconut flour tortillas or keto cheese taco shells, depending on your goals.

What Are Chicken Fajita Stuffed Peppers?

Chicken fajita stuffed peppers are a fun way to serve fajitas. The fajita fillings are stuffed into roasted bell peppers! They are easy to make, self contained, and great for meal prep.

There’s no need to fuss with wraps with these. Besides, if you’re following the whole30, they make the perfect whole30 stuffed peppers. The whole30 wouldn’t allow even tortillas that use whole30-friendly ingredients.

My Other Low Carb Recipes:

My Other Low Carb Recipes:

You can make them more flavorful with extra add-ins – I have a section on that below.

How To Make Easy Whole30 Stuffed Peppers

Here are step-by-step pictures showing you exactly how to make chicken fajita stuffed peppers! It’s super easy.

To start, whisk together the marinade, push the chicken into it, and refrigerate to marinate. You can do this for 20 minute or several hours.

Meanwhile, cut off the tops of the peppers, stand them up, and roast in the oven to soften them. They are done when they are soft and the edges pucker a bit, like this:

In parallel, saute the peppers and onions in some oil until they are nice and browned.

Set the veggies aside. Remove the chicken from the marinade, and sear it in oil over high heat. You can do this in the same pan. Mix the cooked chicken with the veggies in a large bowl.

Then, stuff the fajita filling into the peppers…

Sprinkle with a little cilantro, and  your whole30 stuffed peppers are ready!

What To Put On Fajita Stuffed Peppers?

You can include other add-ins for your fajita stuffed peppers. Which ones? That will depend on your dietary restrictions.

Here are some ideas for topping:

• Diced avocado or guacamole
• Green onions
• Sour cream – not whole30 or paleo
• Shredded cheddar cheese – not whole30 or paleo
• Enchilada sauce

If you want more hearty stuffed peppers, try stirring some cauliflower rice into the filling! You’ll have to cook it first, which you can do by steaming or stir frying. I prefer the stir fry method for flavor, and you can use the same saute pan that is already used in this recipe. I have more cauli rice info in my cauliflower fried rice post.

More Whole30 Recipes

If you like this whole30 stuffed peppers recipe, check out these other recipes that can be whole30:

• Chipotle baked turkey burgers
• Crispy baked chicken thighs
• Whole30 cauliflower mashed potatoes
• More whole30 recipes here

Tools To Make Whole30 Stuffed Peppers:

Click the links below to see the items used to make this recipe.

• Large saute pan – A heavy bottom pan like this makes for nicely browned fajitas!
• Baking sheet – This baking sheet is durable, affordable, and great for stuffed peppers.

Chicken Fajita Whole30 Stuffed Peppers Recipe:
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RECIPE CARD

5 from 4 votes

Chicken Fajita Whole30 Stuffed Peppers Recipe

Chicken fajita stuffed peppers are a fun and easy twist on fajitas. This whole30 stuffed peppers recipe needs just 10 minutes prep time. Naturally low carb, keto friendly, paleo, and gluten-free.

Course Main Course

Cuisine Mexican

Keyword chicken, fajita stuffed peppers, fajitas, gluten-free, keto, low carb, paleo, peppers, whole30 stuffed peppers

Calories 474 kcal

Prep Time 10 minutes

Cook Time 35 minutes

Resting Time 25 minutes

Total Time 45 minutes

Author Maya Krampf from WholesomeYum.com

Servings 4 servings

★ Review Print

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Ingredients

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Chicken & Marinade:

• 1/4 cup Olive oil
• 2 tbsp Lime juice
• 1 tsp Cumin
• 1/2 tsp Chili powder
• 1/2 tsp Dried oregano
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1 lb Chicken breast

Peppers:

• 4 large Bell peppers (red or yellow)
• 2 tbsp Olive oil
• 1/4 tsp Sea salt

Fajita Filling:

• 2 tbsp Olive oil
• 1 1/2 cup Green bell peppers (cut into 2 inch long pieces)
• 1 1/2 cup Onion (cut into quarter moons)
• 1/4 tsp Sea salt
• 1/8 tsp Black pepper
• 4 cloves Garlic (minced)
• 2 tsp Cilantro (optional)

Click to convert between US & metric measurements:

US Customary - Metric

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Instructions

More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!

Chicken & Marinade:

1. In a medium bowl, whisk together all the marinade ingredients.
   

2. Add the chicken and submerge. Cover and refrigerate for at least 20 minutes, up to 3 hours.
   

Peppers:

1. Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper.

2. Cut the tops off the red and yellow bell peppers and scoop out the seeds. If the bell peppers don't stand up straight, you can cut the bottom slightly to create a flat surface, but don't cut so much that there is a hole on the bottom. Place the peppers standing up on the baking sheet.
   

3. Brush the insides of the peppers with olive oil. Season very lightly with sea salt.
   

4. Roast the peppers in the oven for about 20 minutes, until soft and golden on the edges.
   

5. When peppers are done, use paper towels to blot any liquid from the inside.
   

Fajita Filling:

1. While the peppers are roasting and chicken is marinating, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add the green peppers and onions. Season with sea salt and black pepper. Saute until soft and browned, about 7 to 10 minutes.

2. Add the garlic and saute for about a minute, until fragrant. Transfer to a bowl, cover and set aside.

3. Heat another tablespoon oil in the same pan over medium-high heat. Shake off the excess marinade from the chicken and add the chicken to the pan. Cook until browned on the bottom and opaque on the edges, about 7 to 10 minutes. Flip and repeat on the other side, until cooked through.
   

Assembly:

1. Let the chicken rest for 5 minutes, then slice and mix with the veggies.

2. Spoon the fajita evenly inside the peppers. Garnish with fresh cilantro, if desired. (Check the post above for more garnish & topping ideas!)
   

SIMILAR KETO LOW CARB RECIPES

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  Low Carb Crack Slaw Egg Roll in a Bowl Recipe - Paleo
• 
  Low Carb Greek Chicken Meal Prep Bowls Recipe
• 
  Low Carb Lasagna Stuffed Peppers Recipe (Gluten-free) - 7 Ingredients
• 
  Oven Roasted or Grilled Cabbage Steaks with Bacon, Garlic & Lemon

Recipe Notes

Serving size: 1 stuffed pepper

NUTRITION INFORMATION PER SERVING

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 474

Fat 30g

Protein 28g

Total Carbs 20g

Net Carbs 15g

Fiber 5g

Sugar 10g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

More Low Carb & Keto Support!

If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:

Low Carb & Keto Diet Plan
Starter Guide Sweetener Conversion Calculator Keto Low Carb Macro Calculator Low Carb Keto Food List

© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.

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