Chicken-Stuffed Peppers


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 2 chicken breast filets, shredded
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon balsamic vinegar
  • 3 bell peppers (various colors), cut in half with seeds removed
  • 3-4 slices of provolone cheese
  • Cilantro, to garnish


  • Preheat oven to 350°F.
  • Bring a medium pot to a boil on medium-high heat. Once boiling, reduce the heat to low and cover. Add the chicken, and allow it to cook until heated through (this usually takes 15-25 minutes, depending on the size). Always check the temperature with a meat thermometer.
  • Remove the chicken, shred, and place in a medium-sized bowl.
  • Add the garlic, cayenne pepper, salt, balsamic vinegar, and a ½ cup of red onion. Mix thoroughly.
  • Cut bell peppers in half, removing the seeds and the core. 
  • Distribute chicken among the three peppers. Sprinkle with more onion and cilantro.
  • Place the peppers on a baking sheet and mist them with nonstick oil. Cover the baking dish with foil and bake 30-35 minutes, until peppers are slightly soft.
  • Take the bell peppers out of the oven and top each half with a slice of provolone. Place them back in the oven, uncovered, and bake until cheese is browned and slightly bubbly (about 5-10 minutes). Serve.