If you love the taste of chicken fajitas but don’t want the hassle of preparing them, the Bell Pepper Chicken Casserole is your answer. It’s everything you enjoy about fajitas—juicy chicken, bell peppers, and onions—all baked together in a single dish.
It’s even easier than fajitas because everything cooks at once. It’s a straightforward, no-fuss recipe that delivers big on flavor and convenience for just 2 Points. For more low-point, cold-weather recipes, check out our Weight Watchers Casseroles page.

Why should you try Bell Pepper Chicken Casserole?
There are plenty of reasons why the Bell Pepper Chicken Casserole is one of my favorite recipes. Here are just a few:
- It Tastes Like Fajitas: The Bell Pepper Chicken Casserole delivers that same satisfying fajita taste with minimal effort. It’s perfect for when you want the flavor but don’t feel like standing over the stove.
- Low in Weight Watchers Points: If you’re counting points, this dish is a no-brainer. At only 2 Weight Watchers points per serving, you can enjoy a hearty, filling meal without guilt. It’s packed with lean protein and veggies, so it’s both satisfying and healthy. Plus, the fact that you just chop some vegetables, layer them with the chicken, and bake means you save time.
- Customizable with Any Side: This recipe pairs with just about any side you can think of. Whether you’re craving a crisp green salad, some roasted veggies, or even a bowl of chili on the side, this casserole fits right in. It’s a versatile dish that works for family dinners or even meal prepping for the week.
- Minimal Prep, Minimal Cleanup: The one-pan method is a lifesaver. With everything cooking together in a single dish, you won’t have a mountain of dishes waiting for you afterward.
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4
Portion Size: 1/4 of the casserole
2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:

- 4 chicken breasts (about 600 g)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 1 tablespoon taco seasoning
- 1/2 teaspoon cumin
- 1/2 large onion, thinly sliced (about 1/2 cup or 60 g)
- 1 large green bell pepper, sliced into strips (about 1 cup or 150 g)
- 1 large red bell pepper, sliced into strips (about 1 cup or 150 g)
- 1/2 cup shredded mozzarella cheese (60 g)
Instructions:
- Preheat the oven: Start by preheating your oven to 375°F (190°C).
- Season the chicken: Place the chicken breasts on a clean cutting board. Rub them with 1/2 teaspoon salt, 1/4 teaspoon black pepper, minced garlic, and taco seasoning. Make sure the seasoning coats the chicken evenly for maximum flavor.
- Prepare the vegetables: Slice the onion and bell peppers into thin strips (julienne-style).
- Arrange the casserole: In a casserole dish, drizzle 1 teaspoon of olive oil (or use a non-stick spray if you prefer to reduce fat). Layer the seasoned chicken breasts on the bottom of the dish. Then, arrange the sliced onions and bell peppers on top of the chicken.
- Cover and bake: Cover the dish with aluminum foil to lock in the steam, which helps the chicken and veggies cook evenly. Place it in the preheated oven and bake for 25 minutes.
- Uncover and add cheese: After 25 minutes, remove the casserole from the oven. Carefully remove the aluminum foil and sprinkle 1/2 cup shredded mozzarella cheese evenly over the top of the vegetables. Return the dish to the oven, uncovered, for an additional 10 minutes, or until the cheese is melted and bubbly.
- Check for doneness: Make sure the chicken is fully cooked by checking its internal temperature. It should reach 165°F (74°C). If you don’t have a thermometer, slice into one of the chicken breasts to check if the center is no longer pink.
- Serve: Once the casserole is done, let it rest for 5 minutes. This helps the juices redistribute throughout the chicken, making it tender and juicy. Serve 1/4 of the casserole per person, and enjoy your flavorful Bell Pepper Chicken Casserole!



Variations and Substitutions
The Bell Pepper Chicken Casserole is a flexible recipe that you can easily adapt. Here are a few variations to consider:
- Colorful Bell Peppers: While I usually use red and green bell peppers, you can mix things up by adding yellow or orange peppers. They not only brighten up the dish visually but also add a slightly sweeter flavor. When I couldn’t find yellow bell peppers at the store, I stuck to the basics, but the more color you can add, the better!
- Roasted Bell Peppers: For an extra flavor, consider using roasted bell peppers. You can buy them jarred, which makes this step even easier. I’ve made this casserole with both fresh and roasted peppers, and I have to say, the roasted variety brings a lovely, smoky taste to the dish.
- Creamy Chicken and Peppers: If you want to take this casserole in a slightly different direction, try adding a packet of cream of mushroom soup mixed with two cups of milk. This will give you a creamy, comforting version of the dish that’s perfect for cold evenings. It’s like a cross between fajitas and a rich, creamy casserole.
- Cheesy Topping: Mozzarella is a classic choice, but if you’re feeling adventurous, try sprinkling some Parmesan cheese on top before baking. It gives the dish a nice, sharp flavor and adds a crunchy texture when it melts and browns. Want to lean into Italian flavors? Add a sprinkle of dried basil to the mix for an even richer taste.
Tips and Tricks for Making Bell Pepper Chicken Casserole
To ensure your Bell Pepper Chicken Casserole comes out perfectly every time, here are a few helpful tips and tricks:
- Season Generously: Don’t skimp on the fajita seasoning! It’s essential to the flavor of the dish. If you don’t have fajita seasoning, taco seasoning works well as a substitute. The key is to make sure the seasoning contains paprika. Without it, the chicken can look a bit pale, even if it’s fully cooked.
- Thinly Slice the Vegetables: Thinly slicing the onions and bell peppers helps them cook evenly and ensures they soften up nicely in the oven. If the pieces are too thick, they may still be crunchy by the time the chicken is done. I aim for strips about ¼-inch thick.
- Pre-Slice for Convenience: If you’re in a hurry or simply want to save time, you can buy pre-sliced onions and bell peppers from the store. It’s a quick way to cut down on prep time, and it makes this already easy recipe even simpler. I usually slice mine fresh, but having a backup plan is always nice.
- Cover with Foil First: When baking, cover the dish with aluminum foil for the first half of the cooking time. This allows the chicken to steam and cook through without drying out. Once the chicken is almost done, remove the foil and let the top brown and crisp up a bit. This gives you the best of both worlds—juicy chicken and slightly caramelized vegetables.
- Don’t Overcook the Chicken: Chicken breasts can dry out quickly if overcooked. Keep an eye on the baking time, and check the chicken’s internal temperature after about 25–30 minutes. You’re looking for an internal temperature of 165°F (75°C). Once it reaches that, your chicken is done!
Bell Pepper Chicken Casserole

Ingredients
- 4 chicken breasts, about 600 g
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 1 tablespoon taco seasoning
- 1/2 teaspoon cumin
- 1/2 large onion, thinly sliced (about 1/2 cup or 60 g)
- 1 large green bell pepper, sliced into strips (about 1 cup or 150 g)
- 1 large red bell pepper, sliced into strips (about 1 cup or 150 g)
- 1/2 cup shredded mozzarella cheese, 60 g
Instructions
- Preheat the oven: Start by preheating your oven to 375°F (190°C).
- Season the chicken: Place the chicken breasts on a clean cutting board. Rub them with 1/2 teaspoon salt, 1/4 teaspoon black pepper, minced garlic, and taco seasoning. Make sure the seasoning coats the chicken evenly for maximum flavor.
- Prepare the vegetables: Slice the onion and bell peppers into thin strips (julienne-style).
- Arrange the casserole: In a casserole dish, drizzle 1 teaspoon of olive oil (or use a non-stick spray if you prefer to reduce fat). Layer the seasoned chicken breasts on the bottom of the dish. Then, arrange the sliced onions and bell peppers on top of the chicken.
- Cover and bake: Cover the dish with aluminum foil to lock in the steam, which helps the chicken and veggies cook evenly. Place it in the preheated oven and bake for 25 minutes.
- Uncover and add cheese: After 25 minutes, remove the casserole from the oven. Carefully remove the aluminum foil and sprinkle 1/2 cup shredded mozzarella cheese evenly over the top of the vegetables. Return the dish to the oven, uncovered, for an additional 10 minutes, or until the cheese is melted and bubbly.
- Check for doneness: Make sure the chicken is fully cooked by checking its internal temperature. It should reach 165°F (74°C). If you don’t have a thermometer, slice into one of the chicken breasts to check if the center is no longer pink.
- Serve: Once the casserole is done, let it rest for 5 minutes. This helps the juices redistribute throughout the chicken, making it tender and juicy. Serve 1/4 of the casserole per person, and enjoy your flavorful Bell Pepper Chicken Casserole!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.