Print
Print

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.

Don't worry, the advertisements will NOT show up when you print the recipe.

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.
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Author Maya Krampf from WholesomeYum.com

Ingredients

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 Fresh cilantro (optional)

Instructions

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!)

Recipe Notes

Serving size: 1 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

Calories: 474 | Fat: 30g | Total Carbs: 20g | Net Carbs: 15g | Fiber: 5g | Sugar: 10g | Protein: 28g

Nutritional information is provided as a courtesy and we strive to keep it as accurate as possible. 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 with this information, but please feel free to make your own calculations.

--

© 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.