Chicken Fajita Stuffed Peppers Recipe

Chicken Fajita Stuffed Peppers is one of our favourite recipes, it is delicious and super healthy too. The fajita seasoning is mild enough for children to enjoy. It is quick and easy to prepare making it a perfect midweek family meal. The recipe serves two but is easily doubled.

Chicken Fajita Stuffed Peppers Recipe

Serves 2


2 chicken breasts
2 peppers
1 onion
2-3 mushrooms (optional)
Grated cheese

Fajita seasoning:

2 tsp mild chilli powder
1 tsp paprika
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp cayenne


Chop the chicken and onion and fry until onion is soft and chicken is cooked through.
Meanwhile half and de-seed the peppers in place in a preheated oven at 180C.
When the onion and chicken is ready stir in the fajita seasoning and fry for a few more minutes.
Then put the chicken mixture into the peppers and top with grated cheese.
Place in the oven for another 10 minutes.
Remove from oven and serve with salad or vegetables.


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Tomato and Vegetable Soup Recipe

My children love Tomato soup and it’s a great way to get them to eat vegetables that they would normally turn their nose up at. I have used carrots and courgettes in this recipe but other vegetables would work too. The soup is really easy to make and is ready in about half an hour.

Serves 6-8

1 onion
2 cloves of garlic
1 courgette (grated or finely chopped)
3 medium carrots (grated or finely chopped)
2 cartons of passata
2 tbsp tomato puree
2 vegetable stock cubes
500ml water
tbsp dried basil
tbsp balsamic vinegar (optional)

Tomato and Vegetable Soup Recipe

Saute the onion in butter (or oil) until soft.
Add the carrots, courgette and garlic and give it a stir.
Dissolve the stock cubes in 500ml of hot water, add to the pot along with the pasatta and tomato puree.
Bring to the boil, then reduce to a medium heat and simmer for 20 minutes.
Add vinegar if using.
Leave to cool slightly, blend and serve.

Spicy Bean Burgers Recipe


1 Tin of Kidney Beans
1 Carrot (Grated)
1 Onion
1 Garlic Clove
1 Tbsp Butter
1 Tbsp Plain Flour
1 tsp Ground Coriander
1 tsp Ground Cumin
Pinch of Salt
40g of Cheese (Grated)

Spicy Bean Burgers


Drain and rinse kidney beans, then mash them in a bowl. Fry the onion, carrot and garlic with the butter on a low heat until softened, then add the spices. Add the beans, flour and salt and mix together. Remove from heat and leave to cool for a few minutes. Shape the mixture into 8 mini burgers and place on an oven tray. Cook burgers in the oven at 180C/Fan 160/Gas mark 4 for 10 minutes. Sprinkle a little cheese over each burger and cook for another 5 minutes. Leave to cool for a few minutes. Enjoy!