Preheat oven to 375℉.

Cut large pockets into the chicken breast by slicing a knife horizontally into the middle of the chicken breast. Make sure to not cut all the way through. Season chicken with 2 tablespoons of the taco seasoning and the salt. Set aside.

In a large, oven safe skillet, heat 1 tablespoon of the oil over medium high heat. Add in the bell peppers and onions and saute for 3-5 minutes or until they become softened and slightly browned. Add in garlic and remaining taco seasoning and cook for 30 seconds more. Remove from pan to a medium bowl.

Add the cream cheese, shredded cheese and cilantro to the bowl with the peppers and mix until well combined. Place ¼ of this mixture into the pocket of each chicken breast and close up, using toothpicks if needed.

Heat the skillet back up over medium high heat and add in enough oil to just coat the bottom of the pan. Saute the chicken breasts for 4-5 minutes per side or until golden brown. Move pan to the preheated oven and cook until chicken is cooked through and a thermometer stuck into the thickest part of the meat reaches 165℉, about 10-12 more minutes.

Remove from pan to a platter, and let rest for 5 minutes before serving. Garnish with chopped cilantro and lime wedges.