Creamy Chicken Stuffed Peppers Recipe

If you’re craving a delightful, comforting dish that feels like a warm hug on a plate, then these Creamy Chicken Stuffed Peppers will quickly become one of your all-time favorites. Combining tender bell peppers with a luscious filling of shredded chicken, tangy salsa verde, and creamy cheese, this recipe brings together vibrant colors, irresistible textures, and bold flavors in perfect harmony. Not only is it a wholesome meal full of protein and fresh veggies, but it also offers a beautiful presentation that’s sure to impress family and friends at any dinner occasion.

Ingredients You’ll Need

This recipe thrives on simple yet essential ingredients that play a crucial role in crafting the perfect balance of flavors and textures. Each item contributes something special, from the sweetness and crunch of the bell peppers to the creamy richness of the cheeses and the savory kick of the spices.

• 3 bell peppers, halved, seeds and ribs removed: The colorful vessel that holds all the delicious filling, tender when baked but still keeping a slight bite.
• 4 cups cooked chicken breast, shredded: Lean and protein-packed, it provides a hearty base for the creamy stuffing.
• 1/2 cup salsa verde: Adds a fresh, tangy zest that brightens the entire dish with a touch of zest and a hint of spice.
• 4 oz reduced fat cream cheese: Brings velvety creaminess that binds the filling together without feeling heavy.
• 4 oz reduced fat cheddar cheese, grated: Offers a sharp, melty finish, with 3 oz mixed into the filling and 1 oz sprinkled on top for a golden crust.
• 1 tsp paprika: Adds warm, smoky undertones that deepen the flavor complexity.
• 1/2 tsp onion powder: Enhances the savory notes and rounds out the seasoning.
• 2 scallions: Chopped for a light oniony crispness and a fresh green color burst inside the filling.

How to Make Creamy Chicken Stuffed Peppers

Step 1: Prepare the Peppers

Start by preheating your oven to 350°F. While it warms, halve your bell peppers and carefully remove all seeds and ribs. This step is key so the peppers bake evenly and become tender without any unwanted bitterness.

Step 2: Mix the Creamy Filling

In a large mixing bowl, combine the paprika, onion powder, cream cheese, salsa verde, and 3 ounces of the grated cheddar cheese. This blend is your creamy, flavorful base that will make the chicken filling so irresistible. Stir it until smooth and well incorporated.

Step 3: Fold in the Shredded Chicken and Scallions

Gently mix in the shredded cooked chicken breast and chopped scallions, making sure every shred is coated with that creamy, cheesy goodness. This will ensure every bite is packed with juicy chicken and vibrant flavor.

Step 4: Stuff the Peppers

Spoon an equal amount of the chicken mixture into each pepper half. Press the filling lightly so it stays nicely packed. This makes each pepper a perfect little parcel of creamy, rich deliciousness.

Step 5: Add the Cheesy Topping and Bake

Sprinkle the remaining 1 ounce of cheddar cheese over the top of all the stuffed peppers. Cover them loosely with aluminum foil to keep the moisture in and bake for 45 minutes to an hour. You’ll know they’re done when the peppers are soft yet still hold their shape and the cheese topping is melted and lightly golden.

How to Serve Creamy Chicken Stuffed Peppers

Garnishes

To elevate the presentation and flavor, add a sprinkle of fresh chopped cilantro or parsley on top once out of the oven. A dollop of sour cream or a squeeze of lime juice adds a wonderful tangy vibrancy. Thinly sliced scallions or a pinch of extra paprika can add that final beautiful touch.

Side Dishes

These creamy chicken stuffed peppers are perfectly satisfying on their own, but pairing them with a simple green salad or a light quinoa pilaf balances the meal nicely. For added comfort, roasted garlic mashed potatoes or a side of steamed broccoli with lemon zest also play wonderfully alongside the rich creaminess of the dish.

Creative Ways to Present

Try serving the peppers on a rustic wooden board for a charming family-style feast, or place them elegantly on each plate with decorative swirls of salsa verde or a drizzle of chipotle sauce for a flair of sophistication. You might also hollow out mini bell peppers for individual bites at a party—imagine how stunning and tasty these Creamy Chicken Stuffed Peppers would look as bite-sized appetizers!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store any leftover Creamy Chicken Stuffed Peppers in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making for a convenient and delicious meal the next day.

Freezing

If you want to save some for later, wrap the stuffed peppers individually in plastic wrap and then place them in a freezer-safe bag or container. They freeze wonderfully for up to 2 months. Just be sure to thaw them in the fridge overnight before reheating.

Reheating

To warm up your leftovers, remove any plastic wrap and cover the peppers loosely with foil. Reheat in a 350°F oven for about 20 minutes or until heated through. Alternatively, a microwave will work in a pinch, but reheating in the oven helps maintain the peppers’ tender texture and the cheese’s lovely melt.

FAQs

Can I use other types of cheese in Creamy Chicken Stuffed Peppers?

Absolutely! While cheddar and cream cheese create a wonderful balance of creaminess and sharpness, you can experiment with mozzarella for meltiness, pepper jack for spice, or even a bit of feta for a tangy twist. Just keep the creamy texture in mind for the best results.

Is it possible to make this recipe vegetarian?

Definitely! You can substitute the shredded chicken with cooked quinoa, black beans, or chopped mushrooms for a hearty vegetarian version. The creamy cheese and salsa verde filling will keep it flavorful and satisfying.

How spicy are these peppers?

This dish is mildly spiced with paprika and salsa verde, which adds a gentle zing without overwhelming heat. If you prefer a milder or spicier dish, you can easily adjust the amount of paprika or choose a milder salsa verde.

Can I prepare these stuffed peppers in advance and bake later?

Yes! You can stuff the peppers ahead of time and keep them covered in the refrigerator for up to 24 hours before baking. This makes them ideal for meal prepping or entertaining with less last-minute work.

What’s the best way to shred cooked chicken breast for this recipe?

Using two forks to pull apart warm, cooked chicken breasts works well. Alternatively, you can pulse cooked chicken briefly in a food processor for quick shredding, but be careful not to over-process as you want nice, chunky shreds to maintain texture.

Final Thoughts

These Creamy Chicken Stuffed Peppers truly are one of those recipes you’ll want to make again and again. They bring a beautiful blend of flavors, textures, and colors to the table with ease and comfort. Whether you’re cooking for family or friends, this dish packs a punch while remaining simple and wholesome. Give it a try—you might just find your new favorite weeknight meal!

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