High-Protein Air Fryer Fajita Chicken Stuffed Peppers in 20 Minutes

Oh my gosh, you HAVE to try these high-protein air fryer fajita chicken stuffed peppers – they’re my new weeknight superhero meal! I swear, I was about to order takeout again last Tuesday when I threw these together in 20 minutes flat. The air fryer works magic, crisping up that seasoned chicken while keeping the bell peppers perfectly tender. And with 25g of protein per serving? Yes please! It’s like my favorite fajitas got stuffed into peppers and came out even better. Trust me, when you’re racing between soccer practice and homework, this is the lifesaver you need. Plus, that melty cheese on top? *Chef’s kiss*.

Why You’ll Love These High-Protein Air Fryer Fajita Chicken Stuffed Peppers

Listen, these peppers aren’t just good—they’re *life-changing* good. Here’s why:

• 20 minutes flat – from chopping to melting cheese, this meal comes together faster than my kids can say “I’m hungry!”
• Packed with protein – 25g per serving keeps you full for hours (no 3pm snack attacks here).
• Air fryer magic – crispy chicken, tender peppers, and zero soggy leftovers (unlike my oven attempts).
• Bursting with flavor – that fajita seasoning makes every bite taste like takeout, but way healthier.

Seriously, it’s the meal I make when I want to feel like I’ve got my life together.

Ingredients for High-Protein Air Fryer Fajita Chicken Stuffed Peppers

Grab these simple ingredients – you probably have most already! The beauty is in the simplicity here:

• 2 large bell peppers – any color, but I love the red and yellow ones for sweetness (halved and seeded – save those tops for garnish!)
• 1 lb boneless, skinless chicken breast – diced into bite-sized pieces (trust me, uniform pieces = even cooking)
• 1 tbsp olive oil – the good stuff that makes everything crisp up nicely
• 1 tbsp fajita seasoning – my homemade blend or your favorite store-bought mix (I won’t judge!)
• 1/2 cup shredded cheese – I use Mexican blend, but cheddar or pepper jack work too
• 1/4 cup each diced onion and bell pepper – extra veggies for that perfect fajita texture
• 1/4 cup black beans – rinsed and drained (optional but adds great protein)

That’s it! No fancy ingredients, just big flavor from simple stuff.

How to Make High-Protein Air Fryer Fajita Chicken Stuffed Peppers in 20 Minutes

Okay, let’s get cooking! I promise this is so easy you’ll be doing it on autopilot by the third time. The air fryer does most of the work – we just have to prep and assemble. Grab your ingredients and let’s move fast!

Step 1: Prep the Peppers and Chicken

First, wash those beautiful bell peppers and slice them in half from stem to bottom. Scoop out the seeds and membranes – I use a spoon and just scrape it clean. Now, dice your chicken into 1-inch cubes (about the size of a grape). Even pieces mean everything cooks at the same rate – no dry chunks next to raw bits!

Step 2: Cook the Fajita Chicken

Toss the diced chicken with olive oil and fajita seasoning until every piece is coated. Preheat your air fryer to 375°F – this takes about 2 minutes usually. Spread the chicken in a single layer in the basket (don’t overcrowd!) and cook for 4 minutes. Give it a good stir, then cook another 4 minutes until golden and cooked through. That sizzling smell? Pure magic.

Step 3: Assemble and Air Fry

Mix your cooked chicken with the diced onions, peppers, and black beans (if using). Stuff this mixture generously into your pepper halves – really pack it in there! Sprinkle cheese on top (be generous, I won’t tell). Air fry at 375°F for 5-7 minutes just until the cheese melts into gooey perfection and the peppers soften slightly. And voila – dinner is served!

Expert Tips for Perfect High-Protein Stuffed Peppers

Listen, I’ve made these enough times to learn all the tricks! Here’s how to nail it every single time:

• Pat that chicken dry – a quick blot with paper towels before seasoning helps it crisp up beautifully in the air fryer (soggy chicken? No thank you!).
• Use parchment liners – they make cleanup a breeze and prevent any cheese from sticking to your basket (my dishwasher thanks me later).
• Don’t overstuff – leave a little room at the top so your filling doesn’t spill out while cooking (trust me, I learned this the messy way).
• Spice to taste – add a pinch of cayenne or extra fajita seasoning if you like more heat (my husband always does!).

These little tweaks make all the difference between “good” and “oh-my-gosh-I-need-seconds!”

Ingredient Substitutions and Variations

The best part? You can totally make this recipe your own! Here’s how I mix it up when I’m feeling creative or need to use what’s in my fridge:

• Tofu instead of chicken – extra-firm tofu works great for my vegetarian friends (just press it well first!)
• Cheese swaps – try pepper jack for spice or even crumbled queso fresco for authentic flair
• Extra veggies – corn, zucchini, or mushrooms bulk it up when I need to stretch the meal
• Spice adjustments – swap fajita seasoning for taco seasoning if that’s what you’ve got (it still tastes amazing!)

No matter how you tweak it, the result is always delicious and packed with protein!

Serving and Storing High-Protein Air Fryer Fajita Chicken Stuffed Peppers

These stuffed peppers are fantastic straight from the air fryer, all melty and piping hot! I love serving them with a big scoop of cilantro lime rice and avocado slices for the ultimate fajita experience. Leftovers? Just pop them in an airtight container – they’ll keep beautifully in the fridge for up to 3 days. To reheat, I just air fry at 350°F for 4-5 minutes until everything’s warm and the cheese gets gooey again. Pro tip: the flavors actually get better overnight as the spices meld together!

High-Protein Air Fryer Fajita Chicken Stuffed Peppers Nutritional Info

Each stuffed pepper half packs about 250 calories with a whopping 25g protein – perfect for fueling busy days! (Note: These are estimates – your exact counts may vary slightly based on ingredients.)

FAQs About High-Protein Air Fryer Fajita Chicken Stuffed Peppers

Can I use frozen chicken?
Oh honey, I’ve been there! You *can*, but thaw it first – frozen chicken won’t brown properly and might cook unevenly. I pop mine in the fridge overnight or use the defrost setting on my microwave in a pinch. Just pat it super dry before seasoning!

How do I make it spicier?
Yesss, let’s turn up the heat! My favorite tricks: add 1/4 tsp cayenne to the seasoning mix, use pepper jack cheese, or top with sliced jalapeños before air frying. My husband always drizzles hot sauce on his – the more the better!

Can I bake these instead?
Absolutely! Bake at 375°F for about 20-25 minutes until the peppers soften. The chicken won’t get quite as crispy, but it’s still delicious. Just check at 15 minutes – oven temps vary so much!

For more delicious recipes and cooking inspiration, check out my Pinterest page!

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