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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking the stuffed peppers.
Prepare the Peppers: Slice the bell peppers in half lengthwise, then carefully remove the seeds and ribs to create spaces for the filling.
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.
Add Chicken and Scallions: Fold the shredded cooked chicken breast and chopped scallions into the cheese mixture until all ingredients are well incorporated.
Stuff the Peppers: Spoon equal amounts of the creamy chicken filling into each pepper half, distributing the mixture evenly.
Add Cheese Topping: Sprinkle the remaining 1 ounce of cheddar cheese over the stuffed peppers to add a melty, savory topping.
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