Stuffed peppers, but make them taco-style! These Shredded Chicken Taco Stuffed Peppers are packed with juicy chicken, melty cheese, and bold taco flavors, all inside a sweet, roasted bell pepper. They’re super easy to make, kid-approved, and perfect for a busy weeknight. Plus, no tortillas means they’re naturally low-carb (but trust me, you won’t miss them!).
Let’s get started!
What You’ll Need
Ingredients:
- 3 large bell peppers (any color), halved and deseeded
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 cup salsa (your favorite kind)
- 1 cup shredded Mexican blend cheese (or cheddar)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup black beans (drained and rinsed) (optional)
- ½ cup corn (fresh, frozen, or canned) (optional)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 1 lime, cut into wedges (for serving)
Tools:
- Cutting board
- Sharp knife
- Mixing bowl
- Spoon for stuffing
- Baking dish
- Aluminum foil
Pro Tips
✅ Use rotisserie chicken to save time—just shred it and mix!
✅ Pick sturdy peppers so they hold their shape while baking.
✅ Like it spicy? Add diced jalapeños or a pinch of cayenne.
✅ Make it cheesy! Stir some cheese into the filling, not just on top.
✅ Want extra flavor? Roast the peppers for 10 minutes before stuffing.
Substitutions & Variations
- Swap chicken for ground turkey or beef (cook it with taco seasoning).
- Use brown rice or quinoa instead of beans for a heartier meal.
- Try Greek yogurt instead of sour cream for a healthy topping.
- Make it vegetarian—just skip the chicken and add extra beans & veggies!
Make-Ahead Tips
- Prep ahead: Mix the filling and store it in the fridge up to 2 days in advance.
- Freeze for later: Stuff the peppers, then freeze before baking. Thaw overnight and bake as usual.
How to Make Shredded Chicken Taco Stuffed Peppers
1. Preheat the oven to 375°F (190°C)
Line a baking dish with foil for easy cleanup.
2. Prepare the bell peppers
Slice the bell peppers in half lengthwise and remove seeds.
3. Mix the taco chicken filling
In a bowl, combine shredded chicken, salsa, chili powder, cumin, garlic powder, onion powder, salt, black pepper, black beans, and corn. Stir well.
4. Stuff the peppers
Spoon the chicken mixture evenly into the pepper halves.
5. Top with cheese
Sprinkle shredded Mexican blend cheese on top of each stuffed pepper.
6. Bake the peppers
Place the stuffed peppers in the baking dish, cover with foil, and bake for 25 minutes. Then, remove the foil and bake for another 5 minutes until the cheese is melted and bubbly.
7. Garnish and serve
Sprinkle with fresh cilantro and squeeze a little lime juice over the top. Serve hot!
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Microwave for 1-2 minutes or bake at 350°F for 10 minutes.
- Freezer: Freeze baked peppers for up to 2 months. Thaw overnight and reheat as above.
Final Thoughts
These Shredded Chicken Taco Stuffed Peppers are packed with flavor and so easy to make! Whether you’re feeding a hungry family or meal-prepping for the week, they’re a delicious and healthy option. Try them out and let me know in the comments how they turned out—or if you made any fun variations! Happy cooking! 🌮❤️