Chicken Fajita Stuffed Peppers

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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2 portions
Calories: 256kcal


  • 200 g diced chicken breast
  • 2 medium sized peppers
  • 400 g tin of chopped tomatoes
  • 100 g diced onion
  • 2 cloves grated garlic
  • 20 g taco/fajita seasoning (or whatever seasoning you like)
  • 20 g grated light cheese
  • Salt & pepper (to taste)
  • Mixed herbs (optional)
  • 1 kcal spray


  • Preheat the oven to 180 degrees Celsius (or if you have an airfryer, you can use that instead).
  • Heat a pan on a medium heat and spray well with 1kcal spray.
  • Add your onion and garlic and sauté for 2-3 minutes until soft.
  • Add your chicken and sauté until cooked throughout and starting to colour on the outside.
  • Sprinkle on the taco/fajita seasoning and mix well.
  • Add your chopped tomatoes and bring to a simmer for 5 minutes stirring now and again.
  • Taste and season as required with the mixed herbs, salt and pepper.
  • Meanwhile, slice your peppers in half and remove the seeds (keep the stalks on).
  • Place the halved peppers on a baking tray and spray with 1 kcal spray.
  • Spoon your chicken and tomato mixture in to each half pepper with as much as you can fit in.
  • Top each pepper half with the grated cheese and bake or airfry for 15 minutes at 180 degrees Celsius.


Serving: 1whole pepper | Calories: 256kcal | Carbohydrates: 27g | Protein: 29g | Fat: 4g