Southwest Chicken Stuffed Peppers

Stuffed peppers are on our menu often, especially as our garden starts to produce some amazing bell peppers each season. Stuffed peppers are perfect for a busy evening because you can easily make the filling ahead of time. These Southwest Chicken Stuffed Peppers have become one of my favorites!

Stuffed peppers are one of those dishes I love to eat when I need something light, but also filling. All the good flavors of my favorite chicken fajitas come together in these easy stuffed peppers. I love to serve these alongside some brown rice, or with some chips and salsa for a super easy meal!

If you are trying to cut back on the carbs, and use some of that fresh garden produce, these stuffed peppers need to be on your menu rotation. I LOVE chicken fajitas in about any form….but in the stuffed grilled peppers, they were wonderful!    

I thought they wouldn’t be very filling, so I prepared a whole pepper for myself-boy was I wrong.  I made it through the first half of the pepper, and I was already feeling full!  But they were soooo good, I of course ate the other half!

It’s super easy to marinate and prepare everything ahead of time. We prefer these on the grill, but you could bake them for about 20 minutes at 375 degrees as well!

Ingredients for Southwest Chicken Stuffed Peppers:

Chicken Marinade:

• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• Juice of one lime
• 1 teaspoon vegetable oil

Remaining Ingredients:

• 2 chicken breasts
• 2 bell peppers
• 1 onion, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• Avocado, cilantro, shredded cheese, sour cream, etc.

How to Make Grilled Stuffed Peppers

First, combine marinade ingredients and pour over the chicken.  Allow these to marinate for at least one hour.

Prepare a small foil “bowl”, and add the thinly sliced onions and bell pepper.  Drizzle with a little olive oil.  Set the foil “bowl” on the grill, allowing the peppers and onions to cook.

Grill the chicken.  Then, slice it or shred it, and add it to the onions and pepper, allowing all the flavors to blend together for a few minutes.

Slice your bell peppers in half, remove the seeds and membranes, and lay them on the grill.  Let them grill until the edges get a little soft and slightly brown.

Stuff the pepper halves with the chicken/pepper/onion mixture.  Top with cheese, avocados, etc.

Seriously, these are so very awesome!  I hope you will try them.  They can’t be easier, and we didn’t feel any guilt eating them.  The fresh avocado on top just totally made them even better!