Creamy Chicken Stuffed Peppers Recipe

Introduction

Creamy Chicken Stuffed Peppers are a flavorful and comforting dish perfect for a family dinner. These bell peppers are filled with a savory blend of shredded chicken, cream cheese, salsa verde, and spices, then baked until tender and melty.

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 (such as Philadelphia 1/3 Less Fat)
• 4 oz reduced fat cheddar cheese, grated (such as Cabot Sharp Cheddar 75% Reduced Fat)
• 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 oz 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 combined.
5. Step 5: Spoon the filling evenly into each pepper half, filling them generously.
6. Step 6: Sprinkle the remaining 1 oz of grated cheddar cheese over the stuffed peppers.
7. Step 7: Cover the peppers 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 mix.
• Use different colored bell peppers for a vibrant presentation and slightly different flavor profiles.
• To make this dish vegetarian, substitute the chicken with cooked beans or a plant-based protein and adjust seasoning accordingly.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short bursts until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers a day before baking. Keep them covered in the refrigerator and bake when ready.

What can I use instead of salsa verde?

If salsa verde is unavailable, you can substitute it with mild salsa, enchilada sauce, or a blend of tomatillo sauce and lime juice for a similar tangy flavor.

Creamy Chicken Stuffed Peppers Recipe

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4.6 from 50 reviews

This Creamy Chicken Stuffed Peppers recipe features halved bell peppers filled with a luscious mixture of shredded chicken, reduced fat cream cheese, salsa verde, and cheddar cheese. Baked to perfection, these stuffed peppers are a flavorful and comforting dish that balances creamy and tangy flavors with a mild kick from paprika and onion powder. Perfect for a wholesome dinner or meal prep, this recipe is easy to make and offers a nutritious twist on classic stuffed peppers.

• Author: Lena
• 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

• 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)

Seasonings & Sauces

• 1/2 cup salsa verde
• 1 tsp paprika
• 1/2 tsp onion powder

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the stuffed peppers evenly.
2. Prepare Peppers: Slice the bell peppers in half lengthwise and carefully remove all seeds and inner ribs to create hollow halves ready for stuffing.
3. Make Filling: In a mixing bowl, combine the paprika, onion powder, reduced fat cream cheese, salsa verde, and 3 ounces of the grated cheddar cheese. Stir well until evenly mixed.
4. Add Chicken and Scallions: Fold the shredded cooked chicken breast and chopped scallions into the prepared cheese mixture, ensuring that all ingredients are thoroughly incorporated for a creamy and flavorful filling.
5. Stuff Peppers: Evenly distribute the chicken and cheese filling into each pepper half, pressing gently so the filling stays inside.
6. Top with Cheese: Sprinkle the remaining 1 ounce of grated cheddar cheese over the stuffed pepper halves for a melty, cheesy topping.
7. Bake: Place the stuffed peppers on a baking tray and cover them loosely with tented aluminum foil to prevent 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.

Notes

• You can use any color bell peppers based on your preference or availability.
• Leftover cooked chicken or rotisserie chicken works great for this recipe.
• To add more heat, consider mixing in a pinch of cayenne pepper or using a spicy salsa verde.
• For a dairy-free version, substitute cream cheese and cheddar with vegan alternatives.
• The filling can be prepared in advance and refrigerated before stuffing and baking.
• Covering with foil helps keep the peppers moist; remove foil in the last 5-10 minutes of baking if you prefer a more browned cheese topping.

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