Fiesta Chicken Stuffed Bell Peppers

Fiesta Chicken Stuffed Bell Peppers at The Happy Housewife

The following is a post from contributing writer Brandy.

These baby bell peppers are just perfect for stuffing with your favorite flavors.  This recipe can serve as your main dish for dinner or as a healthy, summertime party food.

Fresh, easy, delicious!

Fiesta Chicken Stuffed Bell Peppers


  • 3 cups shredded chicken breasts, boiled or broiled
  • 1/2 cup sour cream
  • 1 cup (1 package) cream cheese
  • 1 cup black beans (drained)
  • 1 cup corn (drained)
  • 1/2 cup diced purple onion
  • juice of one lime
  • handful of cilantro, chopped
  • 2 garlic cloves (minced)
  • dash sea salt, pepper, and cumin


  1. Boil or broil chicken until done.
  2. Let chicken cool, then pull apart by hand or with fork.
  3. Squeeze lime juice over chicken, then sprinkle with sea salt.
  4. In large bowl, combine chicken, sour cream, and cream cheese and mix thoroughly.
  5. Add corn, beans, cilantro, garlic, and onion and stir until well combined.
  6. Spoon into baby bell peppers (sliced in half).
  7. Store leftover chicken salad in refrigerator, and use later for quick taco filling or chip dip.



  1. These look great–my kids would like the “mini” factor of using the baby bells :p

  2. My kids love them! 🙂

  3. YUM! Mid summer I am always looking for new ways to use our bountiful crop of red peppers. This filling sounds perfect!

  4. Justine says:

    These were delicious! I actually used 1/4 c plain yogurt and 1/4 c sour cream instead of all the sour cream. And I used regular bell peppers as I didn’t have the little ones. But this would make a great party appetizer with the little peppers! Yummy summer dinner… thanks 🙂

  5. Can you bake these and serve them warm or are they a cold dinner?

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