Creamy Chicken Stuffed Peppers Recipe
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.
- 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
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the stuffed peppers evenly.
- Prepare Peppers: Slice the bell peppers in half lengthwise and carefully remove all seeds and inner ribs to create hollow halves ready for stuffing.
- 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.
- 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.
- Stuff Peppers: Evenly distribute the chicken and cheese filling into each pepper half, pressing gently so the filling stays inside.
- Top with Cheese: Sprinkle the remaining 1 ounce of grated cheddar cheese over the stuffed pepper halves for a melty, cheesy topping.
- 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
