Whole30 Chicken Fajita Stuffed Peppers

One of the best and easiest weeknight meals of all time: Whole30 Chicken Fajita Stuffed Peppers! Bell peppers are gently broiled and stuffed with tender chicken, cauliflower rice, fresh pico and avocado. This recipe is Paleo, Gluten Free AND family-friendly!

I’m always looking for reaaaaaally Whole30 compliant weeknight meal ideas (If you’re looking for more super easy weeknight meals, check out this post I put together with SEVEN 20 minute (or less) Whole30 dinners).  When I made these Whole30 CHICKEN FAJITA STUFFED PEPPERS, in a moment of pure humility, I thought to myself, “Oh, Laura, you’re a genius at making easy weeknight dinners that still feel fancy. You should really write a cookbook.” A quick google search revealed I’m far from the first to come up with this basic idea, but I’m just going to pretend it didn’t know that. I mean, we have to take the wins when we can get them, right?

Well, these Weeknight Chicken Fajita Stuffed Peppers are definitely a win! They’re so fast, especially if you use some of the shortcuts I talk about a little further down in this post, and packed with simple, delicious flavors. One of the most important things you can do to avoid food boredom during your Whole30 is MIX. IT. UP. Change up your meal routine a little bit — incorporate new flavors and new textures every so often. And try new recipes! I try to incorporate just one new meal per week when I’m doing a Whole30. It’s only four new recipes in total, and I’ve found it helps to keep me excited about the process. Although there’s something to be said for simple ingredient meals (they certainly have an important place in everybody’s Whole30), I’ve found that dinnertime monotony is the enemy. I’d encourage you — try something, anything, that’s new.

Whole30 Chicken Fajita Stuffed Peppers

If you like this recipe, be sure to check out my Orange Sesame Chicken & Broccoli too — it’s my #1 most made recipe and people just love it! Build one or two of these into your weekly meal plan to shake your flavor game up!

Tips for Making Whole30 Chicken Fajita Stuffed Peppers:

  1. Use a rotisserie chicken. Whole Foods and Fresh Market both offer Whole30 compliant rotisserie chicken, and I’d be willing to bet a lot of other grocers do too.
  2. Use frozen cauliflower rice. It will save you the hassle and mess of doing it yourself, and I think it usually turns out better anyway. I included directions on how to make your own cauliflower rice below, if you’d prefer that!

    *If you use a store bought rotisserie chicken and frozen cauliflower rice, you can make this dinner in less than 20 minutes, total. I don’t know about you, but that’s about all the time I’m willing to devote to dinner most weeknights!
Whole30 Chicken Fajita Stuffed Peppers

Have you made these Whole30 Chicken Fajita Stuffed Peppers? I’d love to know what you think of it! Let me know in the comments below! And it would be so great to connect with you more — Come find me on Instagram or Facebook and say hello!

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Whole30 Chicken Fajita Stuffed Peppers

A simple weeknight dinner, these Chicken Fajita Stuffed Peppers are grain free, gluten free, dairy free and absolutely delicious! 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people


Chicken Fajitas & Roasted Peppers

  • 1 lb chicken breasts (Or use already cooked rotisserie chicken!)
  • 4 bell peppers
  • 1 onion
  • 1 clove garlic
  • 1/3 – 1/2 cup diced tomatoes
  • 2 tbsp compliant taco seasoning
  • salt and pepper to taste


  • 2 cups cauliflower rice
  • 2 avocados
  • 1 cup fresh salsa
  • cilantro
  • 1 lime sliced


Prepare the Vegetables

  1. Preheat your broiler. Cut the peppers in half lengthwise, remove the stems, and scoop out the seeds. Rub the insides and outsides with a little oil, then place on a lined baking sheet. 

  2. Broil for 3-4 minutes per side, until softened slightly. If any char forms on the skin, allow the peppers to cool and then rub it off with your thumbs. 

  3. Dice the onion and garlic and set it aside.

  4. Prepare the cauliflower rice (I saute the frozen kind straight from a bag over low heat, stirring occasionally, until warmed and beginning to brown). Slice the lime and avocados.

Prepare the Chicken

  1. Cut the chicken into bite sized pieces & season with salt and pepper.

  2. Heat oil in a large skillet over medium heat, then add the chicken in, stirring occasionally. Once the chicken begins to brown, add the onion to the pan and sauté together for another 5 minutes. 

  3. Stir in the taco seasoning and tomatoes and bring to a simmer. Allow it to cook together for about 2-3 minutes, then remove it from the heat.

Assemble the Stuffed Peppers

  1. Spoon the chicken into the peppers with prepared cauliflower rice, your favorite salsa, and sliced avocado, and enjoy!