FREE PRINTABLE: LOW CARB & KETO FOOD LIST!
Join 120,000 others to get a FREE keto food list, plus weekly keto recipes!
GET IT NOWThis post may contain affiliate links, which help keep this content free. (Full disclosure)
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.
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:
Pin it to save for later!
Reader Fave Keto Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
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.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
Click underlined ingredients to buy them!
Please ensure Safari reader mode is OFF to view ingredients.
Chicken & Marinade:
Peppers:
Fajita Filling:
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Chicken & Marinade:
In a medium bowl, whisk together all the marinade ingredients.
Add the chicken and submerge. Cover and refrigerate for at least 20 minutes, up to 3 hours.
Peppers:
Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper.
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.
Brush the insides of the peppers with olive oil. Season very lightly with sea salt.
Roast the peppers in the oven for about 20 minutes, until soft and golden on the edges.
When peppers are done, use paper towels to blot any liquid from the inside.
Fajita Filling:
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.
Add the garlic and saute for about a minute, until fragrant. Transfer to a bowl, cover and set aside.
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:
Let the chicken rest for 5 minutes, then slice and mix with the veggies.
Spoon the fajita evenly inside the peppers. Garnish with fresh cilantro, if desired. (Check the post above for more garnish & topping ideas!)
Readers Also Made These Keto Low Carb Recipes
Made this? Leave a rating!
Share your recipe picture with @wholesomeyum or #wholesomeyum on Instagram or in our Facebook support group, too - I'd love to see it!
Recipe Notes
Serving size: 1Â stuffed pepper
Video Showing How To Make Whole30 Stuffed Peppers:
Don't miss the VIDEO above - it's the easiest way to learn how to make Whole30 Stuffed Peppers!
Nutrition Information Per Serving
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. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
Want to save this recipe?
Create a free account to save your favourites recipes and articles!
Sign Up To Save RecipesMore 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 + Printable PDF
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT COPY/PASTE recipe instructions to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂
Shop My Must-Have Keto Sweeteners
Use the buttons below to buy my new Besti keto sugar replacements, developed by Wholesome Yum!
Get the full low carb pantry shopping list, browse low carb product discounts, and visit my Amazon Shop!
14 Comments
Carri
I made this recipe tonight. It was really good! I topped each pepper with some cheddar cheese before putting it under the broiler. Then I added a dollop of sour cream, salsa, and then the cilantro. My husband loved it too. So we will be repeating THIS recipe. The only thing I didn’t do was dry out the inside of the peppers after they were roasted. The juice / oil inside them looked good and I thought it would add to the flavor. No regrets! I also roasted them in a snug fitting square casserole dish in which I also cooked the rest of it in once stuffed. I didn’t want them to tip over as they were a bit pointed on the bottom. Thank you for all your wonderful recipes! I’ve tried a lot of them now.
Nini
Really loved this except that it was pepper overload for us. The chicken was absolutely delicious as was the green pepper, onion, garlic mixture. It was putting it in a whole pepper that led to the overload. I’ll try again over a portobello mushroom or riced cauliflower that’s been spiced so it melds with the fajita mix. Cannot stress how delicious the chicken was!
Jackie
Can I make ahead and freeze? If not, how long do they stay good in the fridge?
Maya | Wholesome Yum
Hi Jackie, Yes, you can make them ahead and freeze. They are also good in the fridge for about 5 days.
Rayanna Tapia
Looks so delicious! Seems a bit carb heavy though at 15g for one serving. I am new to all of this carb counting. Where do the 10 grams of sugar come from? Is it the lime juice?
Maya | Wholesome Yum
Thank you, Rayanna! A lot of those carbs are fiber, so you can look at net carbs instead. The carbs come from the peppers mostly, not the lime juice.
Audrey Kittoe
I seem to be missing the directions to freeze this recipe..It looks delicious! Would you just wrap them in saran wrap after they cool?
Maya | Wholesome Yum
Hi Audrey, Yes, exactly!
Alisa Fleming
Whenever I think of making stuffed peppers, I think of rice. So I love this grain-free idea! I think I would go with those green onion and avocado toppings you suggested.
Leslie
Going on my menu plan for this week! I’m drooling just reading this!
Erin Dee
This is going on the dinner menu! Looks delicious!
Kortney
I loved stuffed peppers! They are such an easy way to whip up something that looks totally impressive haha – at least what I think looks impressive 😛
Wilhelmina
This is such a great way to get my fajita fix!
Nellie Tracy
Stuffed Peppers are my favorite! Love the fajita idea!