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Creamy Chicken Stuffed Peppers Recipe

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4.3 from 45 reviews

These creamy chicken stuffed peppers are a delicious low-carb meal perfect for brunch, lunch, or dinner. Halved bell peppers are filled with a savory mixture of shredded chicken breast, reduced-fat cream cheese, cheddar cheese, scallions, and salsa verde. Topped with extra cheese and baked until tender, this recipe is both satisfying and easy to prepare, especially when using rotisserie chicken for a quick shortcut. Healthy, creamy, and full of flavor, these stuffed peppers make an excellent main course.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 stuffed pepper halves

Ingredients

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), divided (3 oz for filling, 1 oz for topping)
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 2 scallions, chopped

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed peppers.
  2. Prepare peppers: Halve the bell peppers lengthwise and carefully remove the seeds and ribs from each half to make room for the filling.
  3. Make filling: In a mixing bowl, combine the paprika, onion powder, reduced fat cream cheese, salsa verde, and 3 ounces of the grated cheddar cheese. Mix well until the ingredients are evenly incorporated.
  4. Add chicken and scallions: Gently fold the shredded chicken breast and chopped scallions into the cream cheese mixture, ensuring an even distribution throughout.
  5. Stuff peppers: Spoon equal amounts of the chicken and cheese filling into each pepper half, filling them generously but neatly.
  6. Add cheese topping: Sprinkle the reserved 1 ounce of grated cheddar cheese evenly over the top of the stuffed peppers.
  7. Bake: Place the stuffed peppers in a baking dish and cover loosely with tented aluminum foil. Bake in the preheated oven for 45 minutes to 1 hour, or until the peppers are tender and the filling is heated through.
  8. Serve: Remove from oven and let cool slightly before serving warm as a satisfying low-carb main dish.

Notes

  • Using rotisserie chicken is a great shortcut to reduce prep time.
  • Feel free to substitute other types of cheese or add extra spices according to your taste preferences.
  • To make this recipe dairy-free, consider using cream cheese and cheddar cheese alternatives suitable for lactose intolerance.
  • Leftovers can be refrigerated and reheated, but peppers may soften further upon storage.
  • For added heat, you can mix in some chopped jalapeños or a dash of hot sauce to the filling.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://recipesvibe.com/creamy-chicken-stuffed-peppers-recipe/