Creamy Chicken Stuffed Peppers Recipe
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.
- 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
Scale
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
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed peppers.
- Prepare the peppers: Cut the bell peppers in half lengthwise and carefully remove the seeds and ribs to create cavities for the filling.
- 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.
- Add chicken and scallions: Fold the shredded cooked chicken breast and chopped scallions into the creamy mixture, ensuring everything is well incorporated.
- Stuff the peppers: Spoon equal amounts of the filling into each pepper half, packing the mixture gently but fully.
- Top with cheese: Sprinkle the remaining 1 ounce of reduced-fat cheddar cheese over the filled peppers for a cheesy finish.
- 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
Find it online: https://nayabaker.com/creamy-chicken-stuffed-peppers-recipe/
