These Paleo Chicken Fajita Stuffed Peppers are super easy to make and packed with goodies! Bell peppers are filled with flavorful chicken and vegan cheese, baked, and topped with all your favorites like fresh pico de Gallo, avocado and dairy free sour cream. Paleo, dairy free and keto friendly.
As much as I love a good salad, lately I’ve had a different summer go-to dinner.
It’s naturally veggie packed and low carb too!
You can also make them ahead of time and grab one to reheat for lunch. Yup – stuffed peppers!
I have a few stuffed pepper recipes on the blog, and this one is my current favorite. It quick, easy, has so many yummy toppings and packs in a ton of flavor.
Let’s get to all the delicious details!
What You Need to Make these Chicken Fajita Stuffed Peppers
- bell peppers, any colors
- olive oil
- onion
- garlic
- boneless skinless chicken thighs
- chili powder
- cumin
- Sea salt and freshly ground black pepper
- cauliflower rice, fresh or frozen
- diced green chiles
- fresh cilantro
- lime
- shredded cheddar style vegan cheese, optional
- Dairy free sour cream (like Kite Hill), for garnish
- Pico de gallo, for garnish
- Avocado slices, for garnish
How to Make Chicken Fajita Stuffed Peppers
Cut the peppers in half lengthwise and remove the seeds and membrane. Spray a baking dish with avocado oil spray and place the pepper halves in the dish face up. Preheat your oven to 400°F.
Season the chicken all over with chili powder, cumin, sea salt and pepper. Cook in the olive oil, stirring, until browned on all sides.
With the chicken still in the skillet, add the onions and saute for about a minute until soft and fragrant, then add the garlic and sauté another 40 seconds.
Add another tablespoon of olive oil if necessary and add the cauliflower rice and chilis and season with salt, pepper, lime juice and stir to combine with the chicken mixture.
Cook another 30 seconds and remove from heat.
Spoon the chicken/rice mixture into the peppers to fill, then top with the vegan cheddar shreds (if using.)
Bake in the preheated oven for 18-20 minutes. I like my peppers to still have some crunch, you might want to bake a couple of minutes longer if you like them softer.
Toppings for These Peppers
Before serving, top with sliced avocados, fresh salsa, cilantro, and dairy free sour cream (or whatever toppings you prefer!)
I use Violife vegan cheddar shreds and Kite Hill Sour Cream. These are optional and not compatible with Whole30.
Of course if you’re fine with dairy, feel free to add real shredded cheddar cheese and sour cream.
I hope you enjoy this dinner as much as I do!
Chicken Fajita Stuffed Peppers {Paleo, Low Carb}
Chicken Fajita Stuffed Peppers {Paleo}
Ingredients
- 4 bell peppers any colors
- 1 tablespoon olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 1/4 lbs boneless skinless chicken thighs cut into bite size pieces
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Sea salt and freshly ground black pepper
- 1 1/2 cups cauliflower rice fresh or frozen
- 4 oz can diced green chiles
- 2 tablespoon fresh cilantro plus more for garnish
- Juice of one lime
- 3/4 cup shredded cheddar style vegan cheese optional* - see note!
- Dairy free sour cream such as Kite Hill, for garnish
- Pico de gallo for garnish
- Avocado slices for garnish
Instructions
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Cut the peppers in half lengthwise and remove the seeds and membrane. Spray a baking dish with avocado oil spray and place the pepper halves in the dish face up. Preheat your oven to 400°F.
-
Heat a large skillet over medium heat and add the oil once heated.
-
Add the chicken and season all over with chili powder, cumin, sea salt and pepper. Cook, stirring, until browned on all sides.
-
With the chicken still in the skillet, add the onions and saute for about a minute until soft and fragrant, then add the garlic and sauté another 40 seconds.
-
Add another tablespoon of olive oil if necessary and add the cauliflower rice and chilis and season with salt, pepper, lime juice and stir to combine with the chicken mixture. Cook another 30 seconds and remove from heat**
-
Spoon the chicken/rice mixture into the peppers to fill, then top with the vegan cheddar shreds (if using.)
-
Bake in the preheated oven for 18-20 minutes. I like my peppers to still have some crunch, you might want to bake a couple of minutes longer if you like them softer.
-
Before serving, top with sliced avocados, fresh salsa, cilantro, and dairy free sour cream (or whatever toppings you prefer!) Enjoy!
Recipe Notes
*I use Violife vegan cheddar shreds and Kite Hill Sour Cream. These are optional and not compatible with Whole30.
Want More Paleo and Low Carb Stuffed Pepper Recipes? Try One of These!
Bacon Cheeseburger Stuffed Peppers
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In words of my husband OMG that was fantastic (he hates vegetables)now he is converted.
Me it was absolutely delicious will definitely have this again, thank you. Janette
You have a special recipe, judging by how good these foods appear. I frequently learn how to cook from you. I adore your cuisine
The colors in that plate are enough to make me droll. I will probably add even more avocados though.
Amazing fajitas! Adding the peppers really changed the taste of it
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This will be a new menu for my weight loss process, it is also quite easy for me. I think I’ll do well with this one.
This will be my new, easy weight-loss menu.
I made these tonight but noticed the garlic and cilantro aren’t mentioned in the instructions.