Creamy Chicken Stuffed Peppers Recipe

Introduction

Creamy Chicken Stuffed Peppers are a flavorful and comforting dish perfect for a weeknight dinner. Filled with shredded chicken, salsa verde, and cheeses, these peppers bake until tender and melty, creating a satisfying meal that’s easy to prepare.

Ingredients

• 3 bell peppers (halved, seeds and ribs removed)
• 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 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: Halve the bell peppers and carefully remove the seeds and ribs from each half.
3. Step 3: In a medium bowl, combine the paprika, onion powder, cream cheese, salsa verde, and 3 ounces of the grated cheddar cheese. Mix until smooth.
4. Step 4: Fold the shredded chicken breast and chopped scallions into the cheese mixture until evenly incorporated.
5. Step 5: Spoon equal amounts of the filling into each bell pepper half, filling them generously.
6. Step 6: Sprinkle the remaining 1 ounce of grated cheddar cheese evenly on top of the stuffed peppers.
7. Step 7: Cover the peppers loosely with tented foil and bake for 45 minutes to 1 hour, or until the peppers are tender and the filling is heated through.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the filling.
• Swap salsa verde for your favorite salsa or pico de gallo to adjust the flavor profile.
• Use different colored bell peppers for a vibrant presentation and varied taste.
• Try adding corn or black beans to the filling for extra texture and nutrition.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave covered for 2-3 minutes or warm in a preheated oven at 350°F until heated through. Avoid overcooking to keep the peppers tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken?

This recipe calls for cooked, shredded chicken to ensure even cooking and texture. If using raw chicken, cook it fully first before mixing it into the filling.

Can I make this recipe vegetarian?

Yes, substitute the chicken with cooked beans, lentils, or a plant-based meat alternative. Adjust spices and cheese amounts as desired to maintain flavor and creaminess.

Creamy Chicken Stuffed Peppers Recipe

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★★★★★

4.5 from 96 reviews

These Creamy Chicken Stuffed Peppers are a flavorful, comforting dish featuring bell peppers filled with a savory mixture of shredded chicken, reduced-fat cream cheese, salsa verde, and sharp reduced-fat cheddar cheese. Baked until tender and bubbling, this recipe is a healthy twist on classic stuffed peppers, perfect for a satisfying weeknight dinner.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 stuffed pepper halves (serves 3-4) 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Vegetables

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

Chicken Filling

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

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed peppers.
2. Prepare the peppers: Cut the bell peppers in half lengthwise and carefully remove the seeds and ribs to create cavities for the filling.
3. Make the filling mixture: In a bowl, combine the paprika, onion powder, cream cheese, salsa verde, and 3 ounces of the grated cheddar cheese. Mix well until creamy and evenly blended.
4. Add chicken and scallions: Fold the shredded cooked chicken breast and chopped scallions into the creamy mixture, ensuring everything is well incorporated.
5. Stuff the peppers: Spoon equal amounts of the filling into each pepper half, packing the mixture gently but fully.
6. Top with cheese: Sprinkle the remaining 1 ounce of reduced-fat cheddar cheese over the filled peppers for a cheesy finish.
7. Bake the peppers: Cover the baking dish with tented aluminum foil to retain moisture, and bake in the preheated oven 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 a mild green enchilada sauce for a slightly different flavor.
• Use fresh bell peppers for the best texture; any color works well.
• To make ahead, assemble the stuffed peppers and refrigerate them overnight, then bake as directed when ready.
• For a spicier version, add a pinch of cayenne pepper or chopped jalapeños to the filling mixture.
• Leftover stuffed peppers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Keywords: Stuffed Peppers, Chicken Stuffed Peppers, Healthy Stuffed Peppers, Baked Stuffed Peppers, Creamy Chicken Recipe, Low Fat Chicken Recipe