Creamy Baked Chicken Stuffed Peppers Recipe

Introduction

This creamy chicken stuffed peppers recipe is a delicious and comforting meal that’s easy to prepare. Filled with shredded chicken, cheese, and a touch of salsa verde, these peppers make a satisfying dinner perfect for any night of the week.

Ingredients

• 3 bell peppers, halved, 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 (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: Prepare the bell peppers by halving them and removing the seeds and ribs.
3. Step 3: In a mixing 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 and chopped scallions into the cheese mixture until well incorporated.
5. Step 5: Spoon equal amounts of the filling into each pepper half, distributing evenly.
6. Step 6: Sprinkle the remaining 1 ounce of cheddar cheese over the stuffed peppers.
7. Step 7: Cover the dish 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 extra flavor, add a pinch of cumin or chili powder to the filling.
• Try using different colored bell peppers for a vibrant presentation.
• Swap salsa verde for your favorite salsa or diced tomatoes for a different twist.
• For a spicier version, add chopped jalapeños or a dash of hot sauce to the filling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the microwave or oven until warmed through. For longer storage, freeze the stuffed peppers in a freezer-safe container for up to 2 months; thaw before reheating.

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 avoid drying out the peppers. If using raw chicken, cook it fully before shredding and mixing with the filling.

Can I make these stuffed peppers ahead of time?

Yes, you can prepare the filling and stuff the peppers a day in advance. Keep them refrigerated and bake just before serving to ensure freshness and flavor.

Creamy Baked Chicken Stuffed Peppers Recipe

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★★★★★

4.4 from 101 reviews

These Creamy Chicken Stuffed Peppers are a delicious and comforting dish featuring bell peppers filled with a savory mixture of shredded chicken, reduced fat cream cheese, salsa verde, and cheddar cheese. Baked until tender and cheesy, this recipe offers a flavorful and healthy option perfect for a satisfying weeknight dinner.

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

Ingredients

Scale 1x2x3x

Bell 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 + 1 oz
• 1 tsp paprika
• 1/2 tsp onion powder
• 2 scallions, chopped

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and allow it to preheat fully to ensure even cooking.
2. Prepare the Peppers: Slice the bell peppers in half lengthwise, then carefully remove the seeds and ribs from each half to create a hollow cavity for the filling.
3. Make the Filling: In a medium-sized bowl, combine the paprika, onion powder, reduced fat cream cheese, salsa verde, and 3 ounces of the grated reduced fat cheddar cheese. Mix until creamy and well blended.
4. Add Chicken and Scallions: Fold the shredded cooked chicken breast and chopped scallions into the creamy cheese mixture, ensuring everything is evenly incorporated.
5. Stuff the Peppers: Spoon the chicken and cheese filling evenly into each hollowed pepper half, making sure each one is well filled.
6. Top with Cheese: Sprinkle the remaining 1 ounce of grated cheddar cheese evenly over the stuffed peppers to add a cheesy topping.
7. Bake: Cover the baking dish with tented foil to prevent the peppers from drying out. Bake in the preheated oven for 45 minutes to 1 hour, or until the peppers are tender and the filling is heated through and bubbly.

Notes

• Use fresh bell peppers for the best texture and flavor.
• Shredded cooked chicken breast can be prepared ahead of time or use leftovers.
• Covering the dish with foil helps keep the peppers moist during baking.
• Feel free to customize the filling by adding diced jalapeños for a spicy kick.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: stuffed peppers, creamy chicken, baked stuffed peppers, healthy chicken recipe, low fat dinner, salsa verde chicken, bell peppers recipe