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Creamy Chicken Stuffed Peppers

Creamy Chicken Stuffed Peppers That You’ll Crave Again!

Indulge in these Creamy Chicken Stuffed Peppers, a comforting and healthy dinner option that combines shredded chicken and creamy cheeses with a hint of salsa verde.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 large Bell Peppers Choose firm and colorful peppers.
For the Filling
  • 3 cups Cooked Chicken Breast Shredded; rotisserie chicken saves time.
  • 0.5 cups Salsa Verde Can substitute with green salsa.
  • 8 oz Reduced Fat Cream Cheese Can substitute Greek yogurt for lighter option.
  • 3 oz Reduced Fat Cheddar Cheese Any shredded cheese blend can work.
  • 1 tsp Paprika Cayenne can be used for extra spice.
  • 1 tsp Onion Powder Fresh onion can be substituted.
  • 0.5 cups Scallions Chives can be used instead.
Optional Topping
  • 0.5 cups Extra Cheddar Cheese For topping; feel free to use other cheeses.

Equipment

  • baking dish
  • mixing bowl
  • Oven

Method
 

Directions
  1. Preheat your oven to 350°F (175°C).
  2. Slice the bell peppers in half lengthwise and remove the seeds and ribs.
  3. In a mixing bowl, combine the cream cheese, salsa verde, paprika, onion powder, and three ounces of cheddar cheese.
  4. Gently fold in the shredded chicken and scallions into the mixture.
  5. Spoon the filling into each halved pepper and top with reserved cheddar cheese.
  6. Place the peppers in a baking dish, cover with foil, and bake for 45 minutes to 1 hour.
  7. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly.
  8. Serve and enjoy alongside a fresh salad or your favorite side.

Nutrition

Serving: 1pepperCalories: 300kcalCarbohydrates: 10gProtein: 37gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 200mgIron: 2mg

Notes

These stuffed peppers can be customized with different proteins or veggies. Store leftovers in an airtight container for up to 3 days. They can also be frozen before baking for up to 3 months.

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