IN a saucepan, add chicken breast and cover with water. Bring to a boil over medium low heat. Boil 20 minutes. Shred chicken with a fork and set aside.
IN a medium saucepan, melt 1 tablespoon of ghee. Add celery and carrots. Cover and cook 10 minutes stirring occasionally. Add shredded chicken to pan. Season with dill, garlic powder, onion powder and sea salt. Add apple cider vinegar and Tabasco sauce. Stir to coat. Remove from heat. Stir in scallions.
PREHEAT oven to 375°F and pour 1 cup of water in the bottom of a baking pan (cook along with Mexican peppers). Scoop chicken mixture into each bell pepper and place into baking sheet. Cover with aluminum foil and bake for 50 minutes.