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Creamy Chicken Stuffed Peppers Recipe

Creamy Chicken Stuffed Peppers Recipe
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★★★★★

5.1 from 27 reviews

Creamy Chicken Stuffed Peppers are a comforting and flavorful dish featuring bell peppers filled with a savory mixture of shredded chicken, reduced-fat cream cheese, cheddar, and salsa verde. Baked to perfection, this recipe offers a healthy twist on classic stuffed peppers with a creamy texture and subtle spice from paprika and onion powder.

Ingredients

Scale

Peppers

  • 3 bell peppers, halved, seeds and ribs removed

Filling

  • 4 cups cooked chicken breast, shredded (equivalent to 2 chicken breasts)
  • 1/2 cup salsa verde
  • 4 oz reduced-fat cream cheese (Philadelphia 1/3 Less Fat)
  • 4 oz reduced-fat cheddar cheese, grated (Cabot Sharp Cheddar 75% Reduced Fat), divided (3 oz for filling, 1 oz for topping)
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 2 scallions, chopped

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed peppers.
  2. Prepare the Peppers: Halve the bell peppers lengthwise and carefully remove the seeds and inner ribs to create space for the filling.
  3. Make the Filling: In a mixing bowl, combine the reduced-fat cream cheese, salsa verde, paprika, onion powder, and 3 ounces of the grated cheddar cheese. Mix until smooth.
  4. Add Chicken and Scallions: Fold the shredded cooked chicken breast and chopped scallions into the creamy cheese mixture, ensuring everything is evenly incorporated.
  5. Stuff the Peppers: Spoon equal amounts of the chicken filling into each pepper half, filling them generously but neatly.
  6. Top with Cheese: Sprinkle the remaining 1 ounce of grated cheddar cheese over the stuffed peppers for a cheesy topping.
  7. Bake: Cover the stuffed peppers loosely with aluminum foil (tented to avoid sticking) and bake for 45 minutes to 1 hour, or until the peppers are tender and the filling is hot and bubbly.

Notes

  • Use reduced-fat cheeses to keep the dish lighter while maintaining creamy texture.
  • Salsa verde adds a mild tang and enhances the flavor; adjust amount based on spice preference.
  • For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the filling.
  • Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Chicken breasts can be baked, boiled, or rotisserie for shredding according to preference.
  • To make this recipe vegan, substitute chicken with shredded jackfruit and use vegan cheeses.

Nutrition

Keywords: creamy chicken stuffed peppers, baked stuffed peppers, healthy stuffed peppers, chicken and cheese peppers, low-fat stuffed peppers

Find it online: https://foodbylina.com/creamy-chicken-stuffed-peppers-recipe/