Creamy Chicken Stuffed Bell Peppers Recipe

Introduction

Creamy Chicken Stuffed Peppers are a delicious and satisfying dish that combines tender bell peppers with a savory chicken and cheese filling. This recipe is easy to prepare and perfect for a nutritious weeknight dinner.

Ingredients

• 3 bell peppers, halved, seeds and ribs removed
• 4 cups cooked chicken breast, shredded (about 2 chicken breasts)
• 1/2 cup salsa verde
• 4 oz reduced fat cream cheese (Philadelphia 1/3 Less Fat recommended)
• 4 oz reduced fat cheddar cheese, grated (Cabot Sharp Cheddar 75% Reduced Fat recommended)
• 1 tsp paprika
• 1/2 tsp onion powder
• 2 scallions, chopped

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Prepare the bell peppers by halving them and removing seeds and ribs.
3. Step 3: In a mixing bowl, combine paprika, onion powder, cream cheese, salsa verde, and 3 oz of the grated cheddar cheese.
4. Step 4: Fold in the shredded chicken breast and chopped scallions until well mixed.
5. Step 5: Fill each pepper half evenly with the chicken and cheese mixture.
6. Step 6: Sprinkle the remaining 1 oz of cheddar cheese on top of the filled peppers.
7. Step 7: Cover the peppers with tented foil and bake for 45 minutes to 1 hour, or until the peppers are tender.

Tips & Variations

• For extra flavor, try adding a pinch of cumin or chili powder to the filling.
• Use different colored bell peppers for a vibrant presentation.
• Substitute cooked turkey for chicken for a leaner option.
• If you prefer a spicier dish, add diced jalapeños or a splash of hot sauce to the filling.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, covering to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed peppers in advance?

Yes, you can assemble the peppers ahead of time and refrigerate them before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze creamy chicken stuffed peppers?

Yes, these stuffed peppers freeze well. Wrap them individually in foil or place in airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Creamy Chicken Stuffed Bell Peppers Recipe

Print Recipe

★★★★★

4.7 from 98 reviews

These Creamy Chicken Stuffed Peppers are a delicious and healthy meal option featuring tender bell peppers filled with a flavorful mixture of shredded chicken, reduced-fat cream cheese, salsa verde, and cheddar cheese. Baked to perfection, this comforting dish delivers a perfect balance of creamy texture and zesty flavor, making it ideal for a nutritious weeknight dinner.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 stuffed pepper halves 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Peppers

• 3 bell peppers, halved, seeds and ribs removed

Filling

• 4 cups cooked chicken breast, shredded (equivalent to 2 chicken breasts)
• 1/2 cup salsa verde
• 4 oz reduced fat cream cheese (Philadelphia 1/3 Less Fat)
• 4 oz reduced fat cheddar cheese, grated (Cabot Sharp Cheddar 75% Reduced Fat)
• 1 tsp paprika
• 1/2 tsp onion powder
• 2 scallions, chopped

Instructions

1. Preheat Oven: Preheat your oven to 350°F to prepare for baking the stuffed peppers evenly.
2. Prepare Peppers: Half the bell peppers lengthwise and remove all seeds and ribs to create space for the filling.
3. Mix Filling: In a bowl, combine paprika, onion powder, cream cheese, salsa verde, and 3 ounces of grated cheddar cheese. Mix until smooth and well blended.
4. Add Chicken and Scallions: Fold shredded cooked chicken and chopped scallions into the cheese mixture, making sure everything is evenly incorporated.
5. Stuff Peppers: Fill each pepper half with equal amounts of the chicken and cheese mixture.
6. Top with Cheese: Sprinkle the remaining 1 ounce of grated cheddar cheese evenly over the stuffed peppers.
7. Cover and Bake: Place the stuffed peppers on a baking dish and cover loosely with tented aluminum foil. Bake for 45 minutes to 1 hour, or until the peppers are tender and the filling is heated through.

Notes

• You can substitute salsa verde with mild salsa if preferred.
• For a spicier kick, add chopped jalapeños to the filling.
• Use a sharp cheddar or Mexican blend for more intense cheese flavor.
• Leftover stuffed peppers can be refrigerated and reheated in the oven.
• To make this recipe Gluten Free, ensure that all packaged ingredients are certified gluten free.

Keywords: creamy chicken stuffed peppers, baked stuffed peppers, healthy stuffed peppers, low fat chicken recipe, stuffed bell peppers