Looking for a hearty, high-protein meal that’s both kid-friendly and adult-approved? Try this easy recipe for Creamy Chicken Stuffed Peppers! These simple, flavorful peppers are packed with tender chicken and creamy cheese, making dinner time delicious for everyone at the table.
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As a busy mom to three kids who loves to cook, it’s not always easy to find meals that everyone enjoys. That’s not the case with these chicken stuffed peppers. I’m happy to say everyone loves it when I make them, which is a huge win!
Traditional stuffed peppers are usually made with ground beef and a seasoned rice mixture. This recipe adds a unique twist on a classic by using shredded chicken along with Mexican seasonings for a chicken taco flavor note. The filling is mixed with tangy cream cheese and Mexican cheese to make the filling creamy and comforting which keeps it satisfying.
Whipping up shredded chicken stuffed peppers is easy, even on your busiest days! Begin by cutting bell peppers in half and removing the seeds. Next, mix cooked chicken, cream cheese, Mexican cheese, jalapeno, and seasonings together. Fill the pepper halves with this mixture, add some cilantro on top, and bake. In 45 minutes, you’ll have a tasty, low-carb meal that everyone will enjoy!
Chicken stuffed bell peppers are great as a main dish and can be paired with various sides. They go well with a light salad or can be served with rice, including cauliflower rice, for a healthier option. Adding dinner rolls or buttermilk biscuits can round out the meal!
Jump to:
Creamy, Low Carb Comfort Food
- Keto & Low-Carb: Chicken stuffed peppers are perfect for those on a low-carb diet, offering a delicious way to enjoy comfort food without guilt.
- Family Approved: With their creamy, cheesy filling and mild spice, these peppers are a hit with both kids and adults.
- Easy and Efficient: This recipe requires minimal prep and simple ingredients, making it an ideal choice for busy weeknights or when you need a satisfying meal quickly.
- Nutrient-Rich Meal: Packed with protein from the chicken and a variety of vitamins from the bell peppers, this dish is not just tasty but also nourishing!
Ingredients You’ll Need to make Chicken Stuffed Peppers
- Bell Peppers – The vibrant and sweet bell peppers serve as a nutritious and colorful vessel, adding a crisp texture and mild, slightly sweet flavor that complements the creamy filling.
- Cooked Shredded Chicken Breast – This is the key protein element, providing a hearty and lean base that absorbs the flavors of the other ingredients, making the dish both filling and nutritious.
- Cream Cheese – Adds a rich, creamy texture and a slightly tangy taste, helping to bind the filling together and ensuring each bite is smooth and satisfying.
- Shredded Mexican Cheese – Melts beautifully, contributing a gooey texture and a blend of bold flavors that enhance the overall taste of the stuffed peppers.
- Jalapeno – Offers a gentle heat that infuses the dish with a subtle spice, elevating the flavors without overwhelming the other ingredients.
- Ground Cumin – This warm, earthy spice imparts depth and a hint of smokiness, complementing the chicken and cheese with its robust flavor profile.
- Sea Salt – Enhances the natural flavors of the ingredients, balancing the dish.
- Chopped Cilantro – Provides a fresh, herby finish that cuts through the richness, adding a burst of color and a light, refreshing flavor to the dish.
How To Make Stuffed Peppers with Chicken
- Prepare for baking: Preheat the oven to 350F. Coat a 9×11 baking pan with cooking spray or olive oil to prevent sticking.
- Cut the peppers: Wash the peppers with cold water, then slice each in half lengthwise. Remove the core and seeds, then place each piece into the prepared baking dish.
- Assemble the filling: In a mixing bowl, add the shredded cooked chicken, cream cheese, shredded cheese, jalapeno, seasonings, and salsa. Mix until fully combined.
- Fill and bake: Scoop the filling mixture into each piece of pepper until evenly distributed. Sprinkle the chopped cilantro on top of each piece. Cover the pan with aluminum foil and place in the preheated oven to bake for about 45 minutes or until the peppers are tender and the filling is warmed through.
- Serve and enjoy: Remove from the oven and plate while hot. Enjoy!
Helpful Cooking Tips
- Precook your chicken in advance to save time; boiling, baking, or using leftover rotisserie chicken are all great options for convenience and flavor.
- Make sure the cream cheese is at room temperature before mixing for a smoother blend with other ingredients. Choose bell peppers that are firm and have flat sides, so they sit easily in the baking dish.
- Carefully scoop out all seeds and white membranes from the peppers to prevent bitterness and create space for filling.
- Adjust the amount of jalapeno to your spice preference, using less for a milder taste or keeping some seeds for extra heat.
- Make sure all filling ingredients are well combined for consistent flavor and texture in each bite.
- Feel free to add more seasonings such as onion powder, garlic, and more! You can even add more cheeses such as Mozzarella Cheese, shredded Cheddar Cheese, or Pepper Jack.
- Cover the baking dish with aluminum foil for the first part of cooking to retain moisture and prevent the tops from burning. You can remove the foil during the last 15 minutes for a crispy top.
- Check the peppers towards the end of baking; they should be tender but still hold their shape.
What To Serve with Creamy Chicken Stuffed Bell Peppers
- Serve a light Caesar salad with crisp romaine lettuce and a tangy dressing to balance the richness of the stuffed peppers.
- Serve the peppers with garlic bread, offering a crunchy, flavorful contrast to the creamy filling.
- Offer a side of steamed broccoli or roasted green beans for a healthy side that complements the dish.
- Pair with a quinoa salad mixed with fresh vegetables for a nutritious and hearty side.
- Include a bowl of Mexican rice to add a warm, comforting element to the meal.
- Serve with a scoop of guacamole, sour cream, and tortilla chips.
Storage
- How To Store Stuffed Peppers: Store leftover stuffed peppers in an airtight container in the refrigerator. They will keep well for up to 3-4 days.
- How To Freeze Stuffed Peppers: To freeze, place the cooled stuffed peppers in a freezer-safe container or wrap them individually in foil and then place in a freezer bag. They can be frozen for up to 3 months.
- How To Reheat Stuffed Peppers: For reheating, thaw the peppers in the refrigerator overnight if they are frozen. Then, bake them in a preheated oven at 350 degrees Fahrenheit for about 20 minutes or until heated through. If they are refrigerated, reduce the time to 10-15 minutes. Make sure the peppers are heated thoroughly before serving.
FAQ
Can I use different types of cheese for the filling?
While Mexican cheese blends work well for their melting properties and flavor, feel free to experiment with other cheeses like mozzarella for a milder taste or a sharp cheddar for more depth. The key is to choose cheese that melts well to maintain the creamy texture of the filling.
How can I make this recipe vegetarian?
Easily substitute the chicken with a plant-based protein like cooked quinoa, lentils, or a meat substitute. These options not only mimic the texture of shredded chicken but also absorb the flavors of the other ingredients, making them a satisfying alternative for vegetarians.
Is it necessary to pre-cook the bell peppers before stuffing them?
No, it’s not necessary to pre-cook the bell peppers. They will soften during the baking process. However, if you prefer a softer texture, you can blanch the pepper halves in boiling water for a few minutes before stuffing them.
Can I prepare the stuffed peppers ahead of time?
You can assemble the stuffed peppers a day in advance and keep them covered in the refrigerator. When you’re ready to eat, just bake them as directed. This makes it a convenient option for meal prep or for getting a head start on dinner.
More Mexican Inspired Dinner Recipes
- Cheesy Mexican Chicken Spaghetti
- Mexican Street Corn Casserole
- Zesty Mexican Chicken Soup
- Instant Pot Beef Enchilada Casserole
This Creamy Chicken Stuffed Peppers recipe is a delicious and versatile dish that can be easily prepared for any occasion. Whether you’re looking for a healthy weeknight dinner or an impressive appetizer to serve at your next gathering, this recipe is sure to satisfy. The combination of tender chicken, flavorful vegetables, and melted cheese creates a mouthwatering filling that perfectly complements the sweet and tangy peppers. Not only does it taste fantastic, but it also provides a balanced meal with protein, vitamins, and fiber. With simple ingredients and straightforward instructions, anyone can enjoy the pleasure of making these savory delights in their own kitchen. So why not give this chicken stuffed bell peppers recipe a try? You won’t be disappointed!
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Creamy Chicken Stuffed Peppers Recipe
Equipment
Ingredients
- 4 bell peppers (any color)
- 2 cups cooked, shredded chicken
- 8 oz cream cheese, softened
- 1 cup Mexican cheese, shredded
- 1 jalapeno, de-seeded and diced
- 2 teaspoon ground cumin
- ½ teaspoon salt
- ½ cup salsa
- cilantro, chopped (optional)
Instructions
- Preheat oven to 350 degrees and spray a 9x11 baking pan with cooking spray.
- Cut each pepper in half and remove core/seeds.
- Set each cut pepper into the prepared baking dish.
- In a bowl, combine the cooked chicken, cream cheese, shredded cheese, jalapeno, seasonings, and salsa.
- Evenly distribute chicken mixture into each cut pepper.
- Sprinkle chopped cilantro on top of chicken mixture.
- Cover pan with aluminum foil and place in preheated oven to bake about 45 minutes.
- Remove and serve immediately!
Nutrition
Cindy B says
Oh my! Haven’t made this yet, but giving it 5 stars anyway because I’m familiar with all the ingredients and KNOW these will taste delicious! I will make them as a full-dinner deal one day, but first I plan on using the miniature bell peppers and making this recipe as individual appetizers for my guests. Hooooo-rahhhhh! Winner, winner, creamy chicken dinner prelude! Thank you for sharing, Kristen!
Kristin says
Awww, you are too kind! Great idea on mini appetizers, love that!! Enjoy!
TeresaS says
The hubby and I loved this dish…I used poblano peppers and down sized the recipe to serve the two of us…I chopped up the part of the pepper that I removed to stuff them and added it to the mixture along with the jalapeno…just the right amount of heat for us…made for “What’s on the Menu” tag game at FF&F…
Kristin says
What a great idea on using poblano peppers! So glad you both enjoyed it!!
Jessie says
Could you freeze these? I’d love to make some for my hubby to have on hand for his work lunches.
Kristin says
Absolutely! That would work great and be an easy, healthy lunch option!
Joan Schaller-Bauer says
I am usually not keen of Mexican food, but, these sound great! Since we love and often make yellow [ Spanish] rice, I would add that to the chicken mix! This is a nice recipe to build on! Thanks! Blessings! Joan
Kristin says
Hope you enjoy!!