Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These tasty little treats are full of flavor and amazingly snackable. Always a game day winner!


Recipe Summary

15 mins
35 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.

  • Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.

  • Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.

Cook's Notes:

For a spicier nacho bite, substitute jalapenos for the mini bell peppers.

You can make your own taco seasoning with 1 teaspoon chili powder, 1/2 teaspoon seasoned salt, 1/8 teaspoon oregano, 1/8 teaspoon red pepper flakes, 1/8 teaspoon ground black pepper, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon cayenne powder, and 1/8 teaspoon cumin.

Nutrition Facts

388 calories; protein 23.3g; carbohydrates 11.7g; fat 26.1g; cholesterol 93.7mg; sodium 933.6mg. Full Nutrition