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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.
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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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.
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Chicken & Marinade:
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
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.
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.
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.
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!)
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. 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.
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