Creamy Chicken Stuffed Peppers Recipe

Introduction

Creamy Chicken Stuffed Peppers are a comforting and flavorful meal perfect for any night of the week. Tender bell peppers filled with a cheesy, spicy chicken mixture make this dish both satisfying and easy to prepare.

Ingredients

• 3 bell peppers, halved and 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
• 4 oz reduced fat cheddar cheese, grated
• 1 tsp paprika
• 1/2 tsp onion powder
• 2 scallions, chopped

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Prepare the bell peppers by cutting them in half and removing seeds and ribs.
3. Step 3: In a mixing bowl, combine the paprika, onion powder, cream cheese, salsa verde, and 3 ounces of the cheddar cheese.
4. Step 4: Fold in the shredded chicken and chopped scallions until well mixed.
5. Step 5: Spoon equal amounts of the chicken filling into each pepper half.
6. Step 6: Sprinkle the remaining 1 ounce of cheddar cheese over the stuffed peppers.
7. Step 7: Cover the dish with tented foil and bake for 45 minutes to 1 hour, or until the peppers are tender.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the filling mixture.
• Use different colored bell peppers for a vibrant presentation.
• Substitute cooked turkey or shredded rotisserie chicken for variety.
• Top with fresh cilantro before serving to add brightness.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through, or microwave on medium power until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed peppers ahead of time?

Yes, you can assemble the peppers a day ahead and keep them covered in the refrigerator. Bake just before serving for best results.

Can I use fresh salsa instead of salsa verde?

Absolutely. Fresh salsa will add a different flavor but works well in this recipe if you prefer a milder or more tomato-based sauce.

Creamy Chicken Stuffed Peppers Recipe

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★★★★★

4.9 from 135 reviews

• Author: Matteo
• Total Time: 1 hour to 1 hour 15 minutes
• Yield: 6 stuffed pepper halves (3 whole peppers) 1x
• Diet: Low Fat

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Description

These creamy chicken stuffed peppers are a comforting and flavorful dish featuring halved bell peppers filled with a savory mixture of shredded chicken, reduced-fat cream cheese, salsa verde, and cheddar cheese. Baked until tender and topped with melted cheddar, this recipe offers a delicious and satisfying meal that’s easy to prepare and perfect for a wholesome dinner.

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Ingredients

Scale 1x2x3x

Vegetables

• 3 bell peppers, halved, seeds and ribs removed
• 2 scallions, chopped

Protein

• 4 cups cooked chicken breast, shredded (equivalent to 2 chicken breasts)

Dairy

• 4 oz reduced fat cream cheese (Philadelphia 1/3 Less Fat)
• 4 oz reduced fat cheddar cheese, grated (Cabot Sharp Cheddar 75% Reduced Fat)

Spices & Sauces

• 1/2 cup salsa verde
• 1 tsp paprika
• 1/2 tsp onion powder

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking the stuffed peppers.
2. Prepare the Peppers: Slice the bell peppers in half lengthwise, then carefully remove the seeds and ribs to create spaces for the filling.
3. Make the 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 smooth and evenly blended.
4. Add Chicken and Scallions: Fold the shredded cooked chicken breast and chopped scallions into the cheese mixture until all ingredients are well incorporated.
5. Stuff the Peppers: Spoon equal amounts of the creamy chicken filling into each pepper half, distributing the mixture evenly.
6. Add Cheese Topping: Sprinkle the remaining 1 ounce of cheddar cheese over the stuffed peppers to add a melty, savory topping.
7. Bake Covered: Cover the baking dish with foil tented over the peppers to prevent sticking and 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 your favorite mild green salsa or tomatillo sauce for a different flavor profile.
• For extra smoky flavor, consider adding a pinch of smoked paprika instead of regular paprika.
• Make sure to cover the peppers with foil loosely to avoid cheese sticking and to help peppers soften evenly.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• To make this recipe vegetarian, replace chicken with cooked beans or sautéed mushrooms.

• Prep Time: 15 minutes
• Cook Time: 45 minutes to 1 hour
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: stuffed peppers, chicken stuffed peppers, creamy chicken recipe, healthy stuffed peppers, baked stuffed peppers, low fat chicken dish, easy dinner recipe