Cut tops off of peppers discarding the stem and saving the remaining flesh from the tops.
Cut peppers in half lengthwise and remove ribs and seeds.
Microwave peppers approximately 3 min or roast in oven at 350°F until semi soft.
Chop onion and pepper tops and cook over medium heat in skillet until softened.
Add shredded chicken, salsa and spices to onion/pepper mixture.
Cook until hot.
Stuff each half of softened peppers with 1/4 of the chicken mixture.
Place stuffed peppers in an oven safe dish uncovered.
Bake for 30 min at 375°F.