Chicken Filled Roasted Peppers

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Mexican
Servings 4 servings


  • 4 large red peppers halved lengthwise and seeded
  • 1 1/2 cups cooked and shredded chicken
  • 1/2 cup salsa
  • 1 teaspoon onion powder
  • 2 teaspoons taco seasoning
  • 2 cups shredded mozzarella cheese
  • 1/2 cup sour cream


  • Preheat grill to medium heat.
  • Lay out halved peppers on a baking with cut side up.
  • In a large bowl combine shredded chicken, salsa, onion powder, taco seasoning, 1 1/2 cups of cheese, and sour cream. Stir to combine.
  • Fill each pepper half with the mixture. Top with the remaining 1/2 cup cheese. Place on grill with lid closed for 15 minutes.
  • Serve hot.


SERVING SUGGESTION: Stir - fried zucchini and yellow squash.
GLUTEN FREE: No changes necessary.
NUTRITION: 465 Calories; 23g Fat (44.0% calories from fat); 34g Protein; 31g Carbohydrate; 4g Dietary Fiber; 108mg Cholesterol; 471mg Sodium. Exchanges: 1 Grain (Starch); 4 Lean Meat; 1 ½ Vegetable; 0 Non - Fat Milk; 3 Fat; 0 Other Carbohydrates.
Keyword gluten-free
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