Recipes || Goat Cheese + Chicken Stuffed Peppers

Goat Cheese and Chicken Stuffed Peppers 2

Hey everyone, Jessi here! I am super excited to be sharing a delicious and easy weeknight recipe with you all. I have a serious love for Mexican food and basically anything with peppers, lime and cilantro. Oh and don’t forget the margaritas! Cinco de Mayo is quickly approaching and this is a perfect dish to quickly put together and bake in the oven while you prepare a pitcher of margaritas to share with family and friends.  I like to pick up a rotisserie chicken to save time preparing this dinner. You can also make the filling ahead of time since I know we all love a quick, easy, and delicious dinner! I hope you enjoy!

Goat Cheese and Chicken Stuffed Peppers

(Serves: 4-6)

  • 4 bell peppers, deseeded and halved
  • 1 Tbsp olive oil
  • ½ tsp sea salt
  • 4 oz goat cheese (chevre)
  • 4 oz canned green chilies
  • 1 cup salsa
  • 2.5 cups cooked shredded chicken
  • 2 cups zucchini, chopped
  • ½ cup cilantro, chopped

Optional Toppings:

  • Guacamole
  • Cilantro



  1. Preheat oven to 425 and line a large baking pan with parchment paper.
  2. Cut the peppers in half from top to bottom and scoop out the seeds and place them in the pan with the inside of the pepper facing up.
  3. Drizzle the peppers with olive oil and sprinkle with salt and roast for 15 minutes.
  4. While the peppers are roasting combine the goat cheese, green chilies, salsa, chicken, zucchini and cilantro and mix until combined.
  5. After you pull the peppers out of the oven fill each one with about a ½ cup of filling and bake for another 15-20 minutes.
  6. Top the peppers with guacamole and chopped cilantro and serve immediately.

Goat Cheese and Chicken Stuffed Peppers 5_

  1. Super easy recipe and unique way of celebrating cinco de mayo

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