Cheesy Baja Chicken Bell Peppers (Printable)
Sauteed chicken and bell peppers in smoky Baja spices, topped with Monterey Jack and cheddar for a cheesy one-pan meal.
# What You Need:
→ Meats
01 - 1 lb boneless, skinless chicken breasts, sliced into strips
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced
→ Spices
07 - 1 1/2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
→ Dairy
13 - 1 cup shredded Monterey Jack cheese
14 - 1/2 cup shredded cheddar cheese
→ Pantry
15 - 2 tablespoons olive oil
16 - 1/4 cup chicken broth or water
17 - Juice of 1 lime
→ Fresh
18 - 2 tablespoons chopped fresh cilantro, for garnish
# How-To Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Add chicken strips and sauté until cooked through and lightly golden, about 5 to 6 minutes. Remove chicken and set aside.
02 - In the same skillet, add additional oil if necessary. Sauté red, yellow, and green bell peppers with red onion for about 5 minutes until softened.
03 - Add minced garlic to the skillet and cook for 1 minute until fragrant. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper, stirring to evenly coat the vegetables.
04 - Return chicken to the skillet. Pour in chicken broth and lime juice, using a spatula to scrape up any browned bits from the bottom. Stir to combine thoroughly.
05 - Reduce heat to low. Sprinkle Monterey Jack and cheddar cheese evenly over the chicken and vegetables. Cover and allow the cheese to melt for 3 to 5 minutes, until bubbly.
06 - Remove from heat and scatter chopped fresh cilantro over the top. Serve immediately.
# Expert Tips:
01 -
- The entire meal comes together in one pan and under an hour—no mountains of dishes lurking afterward.
- The layering of spices and gooey cheese turns pantry basics into something that earns real compliments.
02 -
- If you rush the peppers and onions, they’ll end up watery instead of caramelized—patience is key.
- Cheese straight from the bag won’t melt as smoothly as freshly shredded, and it’s worth the extra minute of effort.
03 -
- Layering the spices directly onto the hot vegetables deepens their flavor.
- A final squeeze of lime right before serving lifts the whole meal and keeps the cheese from weighing things down.