Fajita Stuffed Peppers
January 14, 2026 • 0 comments
These are a fan favorite. I love these handy and hearty, protein-rich appetizers. They are inspired by sizzlin’ fajita flavors, rebuilt into a roasted pepper format that is easy to prepare and family-friendly. Feel free to make too much of the stuffing. It make a great “dip” in a bowl by itself.
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (1 lb) Beef Fajita Meat
- (2 lbs) Mini bell peppers, any color
- (2 TBSP) Extra virgin olive oil
- (1 small) Yellow or white onion, sliced into thin ribbons
- (1/2 lb) Mushrooms, finely sliced
- (1 tsp) Salt
- (3/4 tsp) Black pepper
- (1/2 lb (or 4 cups)) Your favorite cheese, grated
Directions
- Heat oven to 400°F while you prepare the peppers.
- Cut each pepper lengthwise removing just the top 1/3 of the pepper. Leave the stem on the pepper for easier handling. You want a nice boat to hold more stuffing! Remove seeds and inner ribs. Place cut-side up in a baking dish. Lightly brush with olive oil.
- Roast the empty pepper shells for 15–20 minutes, until just beginning to soften.
- Heat a wide skillet over medium heat with 1 tablespoon olive oil. Add onions, mushrooms, and the remaining pepper slices. Season with half the salt and pepper.
- Cook slowly until soft and lightly golden, about 12 to 15 minutes. Transfer to a bowl.
- In the same pan, raise heat to medium-high. Add the remaining oil. Lay the sliced fajita meat flat in the pan. Sprinkle with remaining salt and pepper. Let cook undisturbed for about 90 seconds, then flip and quickly finish cooking. Remove from heat.
- Roughly chop fajita meat into bite-sized pieces and fold into the vegetable mixture along with ½ your shredded cheese.
- Remove peppers from the oven. Spoon steak mixture into each pepper. Add remaining cheese on top.
- Return peppers to the oven and bake 12 to 15 minutes, until cheese is fully melted and peppers are tender. Serve hot!
- If you have left over filling, you can add this to a bowl, top with more cheese, melt and serve on the side as a hearty fajita dip.
