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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 colorsolive oiloniongarlicboneless skinless chicken thighschili powdercuminSea salt and freshly ground black peppercauliflower rice, fresh or frozendiced green chilesfresh cilantrolimeshredded cheddar style vegan cheese, optionalDairy free sour cream (like Kite Hill), for garnishPico de gallo, for garnishAvocado 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}
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. 
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Ingredients
4bell peppersany colors1tablespoonolive oil1large onion chopped4clovesgarlicminced1 1/4lbsboneless skinless chicken thighscut into bite size pieces1tablespoonchili powder1teaspooncuminSea salt and freshly ground black pepper1 1/2cupscauliflower ricefresh or frozen4ozcan diced green chiles2tablespoonfresh cilantroplus more for garnishJuice of one lime3/4cupshredded cheddar style vegan cheeseoptional* – see note!Dairy free sour creamsuch as Kite Hill, for garnishPico de gallofor garnishAvocado slicesfor garnish
Instructions
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.
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Want More Paleo and Low Carb Stuffed Pepper Recipes? Try One of These!
Bacon Cheeseburger Stuffed Peppers
Taco Stuffed Peppers
Greek Stuffed Peppers
Pizza Stuffed Peppers
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