Creamy Baked Chicken Stuffed Peppers Recipe
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.
- 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
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
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to preheat fully to ensure even cooking.
- 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.
- 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.
- Add Chicken and Scallions: Fold the shredded cooked chicken breast and chopped scallions into the creamy cheese mixture, ensuring everything is evenly incorporated.
- Stuff the Peppers: Spoon the chicken and cheese filling evenly into each hollowed pepper half, making sure each one is well filled.
- Top with Cheese: Sprinkle the remaining 1 ounce of grated cheddar cheese evenly over the stuffed peppers to add a cheesy topping.
- 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
