Mexican Chicken Stuffed Bell Peppers

Aug 19, 2021 | Food, Main Course

Happy Friday everyone!!  We are ending week 3 of my August recipes with these Mexican Chicken Stuffed Bell Peppers and I know I say this all the time but they are husband approved!!!  I on the other hand would have liked them filled up more with my chicken mixture and loaded up with cheese and sour cream but they were still good.  I wanted something good and healthy and that is what they are.  They are good and they are healthy and I made enough for lunch, dinner, and lunch the next day.  This is a very easy recipe and can be made several ways with steak strips, ground beef, or even shrimp…baked, broiled, or sautéed!
First, I cut the tops off and sliced the peppers down the middle, took out the seeds, washed them off, and coated them in olive oil, garlic salt, and pepper.  Using my favorite skillet over two burners, I charred both sides until al dente.  Then it was on to making shredded Mexican chicken.
In a large cast iron skillet, I cooked up three organic chicken breasts from Hillsdale Farms with shallots, stir-in garlic paste, onion powder, oregano, parsley, garlic salt, pepper, and 1 cup of Private Selection Restaurant Style mild salsa.  As the chicken browned, I started shredding the breasts up with two forks.  Once the chicken was completely cooked, using a large spoon, I filled each pepper and topped off with cheese.  I would have loved to bake sliced scallions into the cheese mixture but did not have any on hand.
These peppers were then broiled in the oven until the cheese started to get crispy which took approximately 4-5 minutes.  I think these would have been great with Mexican rice, a Mexican blend of cheeses, and like I said earlier, sliced scallions but I used what I had in the refrigerator.  You can easily combine the rice right into the pan of chicken or leave it on the side.  If you like more heat, add hot pepper flakes, hot banana peppers, or hot sauce or all three!  They can be baked right on top or thrown into your pan of shredded chicken.  Top with hot salsa and you’ve got yourself a spicy dish for a crowd!  This is perfect for a party, appetizers, dinner for one, two, three or more!  

Maggie is my little shadow in the kitchen
Do you like a spicy breakfast?  Add scrambled eggs to this dish and you’ve got yourself a delicious and filling breakfast.  Mix up some hot and spicy sausage, layer on top with extra cheese to give this dish an extra kick for breakfast.
I’ve loved all the feedback you have given me over the last month.  I’ve had requests for homemade apple dumplings and promised that recipe next week!  Everyone is loving the recipes so I will continue mixing them up with other posts.  As always, your comments and feedback are much appreciated.  I also want to thank my new subscribers and am so glad you are a part of Two Adorable Labs.  Don’t forget to follow through to the bottom where I have more blog posts to click on and related products to purchase if interested.  If you have any questions or concerns about any post, please feel free to contact me.  I am always happy to help.  If you’ve got a recipe you want me to try, I would love to make it for you.  Comment below and let me know!!
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Want more Mexican recipes, check out my previous posts here:


Mexican Chicken Stuff Bell Peppers

Mexican seasoned chicken stuffed into a pepper covered in cheese and broiled to perfection!
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Course: Main Course
Cuisine: Mexican
Keyword: Bell Peppers, shredded chicken, salsa, cheese
Author: Two Adorable Labs


  • 3 green bell peppers
  • 3 red bell peppers
  • 2 shallots
  • 1/2 tsp oregano
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 1/2 tsp parsley
  • 1 tbsp garlic paste
  • 1/2 tsp onion powder
  • 1 cup mild salsa
  • 3 chicken breasts
  • 3 tbsp olive oil


  • Cover or drizzle 1 tablespoon olive oil over pepper. Sprinkle garlic salt and pepper over both sides. Char both sides over stove in a pan
  • Season three chicken breasts with 2 tablespons olive oil, oregano, parsley, onion powder, and minced garlic
  • As the chicken is cooking, cut up shallot and throw into the pan to cook up with chicken
  • Toss until almost fully cooked and then start to shredd the chicken with two forks. Make sure your chicken is fully cooked and add 1 cup of salsa
  • Scoop into bell pepper halves, cover with cheese, and broil in oven until cheese is melted and starting to get crispy
  • Top with your favorite toppings or broil them right in with the cheese


You can also use white pepper in place of black pepper.
If you feel you need more olive oil, don't be afraid to use it.


I love hearing from all of you and do my best to respond to each and every one of you.  I always enjoy your comments, feedback, and suggestions so keep them coming!  If I’ve posted a recipe (for our human and our furry friends) and you try it, don’t forget to tag me on Instagram @twoadorablelabs and use #twoadorablelabs​.

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What Do You Think? Let Us Know!


  1. Carla D Evans

    I made these and they are delicious! Thanks ????

    • Bobbi

      Yeahhhh! So glad you tried them. Glad you liked this recipe 🙂


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