Ingredients
Scale
- 4 large bell peppers (any color), halved lengthwise and seeds removed
- 1 lb boneless, skinless chicken breast, cut into small 1/2-inch bite-sized pieces
- 1 medium yellow onion, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons fajita seasoning
- 1 cup shredded Mexican blend cheese or Monterey Jack
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional toppings: Sour cream, sliced avocado, or salsa
Instructions
- Start by washing the bell peppers and slicing them in half from the stem down to the base. Scoop out the seeds and the white membranes to create a clean “boat” for the filling. In a medium mixing bowl, combine the diced chicken pieces, sliced onions, and olive oil. Sprinkle the fajita seasoning over the mixture and toss thoroughly until every piece of chicken and onion is well-coated in the spices.
- Place the empty pepper halves on a clean surface. Divide the seasoned chicken and onion mixture evenly among the eight pepper halves. Press the filling down slightly to ensure it is packed tightly. If you have extra filling, pile it high, as the onions will shrink slightly during the cooking process. Arrange the stuffed peppers in the air fryer basket in a single layer. You may need to cook in batches depending on the size of your air fryer.
- Set your air fryer to 360°F (182°C). Slide the basket in and cook the peppers for 12 to 15 minutes. Check the chicken halfway through to ensure it is cooking evenly. Once the chicken is cooked through and the peppers are tender, sprinkle the shredded cheese over the top of each pepper. Air fry for an additional 2 to 3 minutes until the cheese is melted and slightly golden brown.
- Carefully remove the peppers from the air fryer using tongs. Place them on a serving platter and let them rest for two minutes. This allows the juices to settle. Garnish with a generous sprinkle of fresh cilantro and a squeeze of lime juice. Serve immediately with your choice of sour cream, avocado, or salsa on the side.
- Cook Time: 33 minutes