There’s nothing more comforting than settling into a meal that’s both hearty and wholesome, and these Creamy Chicken Stuffed Peppers are exactly that kind of dinner hero. Think of tender, roasted bell peppers overflowing with a savory, ultra-creamy chicken filling, brought to life with a burst of salsa verde and just the right amount of cheddar. Whether you’re meal-prepping for the week or gathering friends around the table, this dish strikes the perfect balance between rich flavor and feel-good ingredients. Get ready for a new favorite you’ll crave again and again!

Creamy Chicken Stuffed Peppers Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Creamy Chicken Stuffed Peppers is delightfully straightforward. Each component is chosen to put the focus on fresh, familiar flavors while creating that comforting, creamy texture and those gorgeous pops of color that make this dish as beautiful as it is delicious.

Bell peppers: Multicolored peppers not only look lovely but become sweet and tender once baked, forming the perfect edible “bowl” for the stuffing.
Cooked chicken breast: Shredded chicken is protein-packed and soaks up the flavorful, creamy mixture beautifully – rotisserie or meal-prepped chicken works great here.
Salsa verde: This tangy, gently spicy sauce adds brightness and a touch of zip that keeps the filling lively.
Reduced fat cream cheese: Softens up the filling and gives it that signature luscious, creamy bite without being too heavy.
Reduced fat cheddar cheese: Melts perfectly on top and throughout, adding a sharp, satisfying finish.
Paprika: This spice lends subtle warmth and depth that rounds out the chicken and pepper flavors.
Onion powder: Enhances the savoriness without overpowering the rest of the ingredients.
Scallions: Fresh, green flecks with a delicate onion bite brighten up the whole dish and add just the right crunch.

How to Make Creamy Chicken Stuffed Peppers

Step 1: Prep the Peppers

Start by preheating your oven to 350 degrees Fahrenheit. Grab your bell peppers and slice them neatly in half from stem to base, then remove the seeds and white ribs. This creates pepper “cups” that are both sturdy and perfect for holding that creamy, savory filling. Arranging them cut side up on your baking dish sets you up for easy stuffing later on.

Step 2: Mix up the Creamy Filling

In a large mixing bowl, stir together the paprika, onion powder, cream cheese, salsa verde, and 3 ounces of your grated cheddar. Using the back of a spoon or a spatula works well to blend everything until smooth and soft, with no lumps hiding in the cream cheese. This step is where all that creamy, dreamy texture starts to happen!

Step 3: Fold in the Chicken and Scallions

Fold in your shredded chicken and chopped scallions. Take your time – you want every bit of chicken dusted in those creamy, tangy flavors and flecked with scallion. The filling should look generous and inviting, ready to be spooned into your prepared peppers.

Step 4: Fill the Peppers

Using a large spoon, add equal amounts of the chicken filling to each pepper half. Don’t be shy—pile it high so that each bite is bursting with flavor. If you have a little extra filling, use it to top up any peppers that seem skimpy.

Step 5: Top and Bake

Sprinkle the last ounce of cheddar cheese over each stuffed pepper for that wonderful, melt-in-your-mouth finish. Cover your baking dish loosely with a tented piece of foil—this keeps the cheese gooey and the peppers perfectly tender. Place the dish in the oven and bake for 45 minutes to 1 hour, until the peppers are soft and the filling is bubbling and golden.

How to Serve Creamy Chicken Stuffed Peppers

Garnishes

A sprinkle of freshly chopped scallions or cilantro brightens up each stuffed pepper, adding contrast and a punch of herbal freshness. If you feel adventurous, a tiny squeeze of lime or a dollop of light Greek yogurt can take these over the top, echoing the creamy and zesty notes in the filling.

Side Dishes

For a satisfying meal, try pairing your Creamy Chicken Stuffed Peppers with fluffy brown rice, a leafy green salad, or a batch of roasted sweet potatoes. They all soak up that extra filling and balance the slight heat from the salsa verde.

Creative Ways to Present

Arrange the peppers on a platter by color for a rainbow effect, perfect for parties. Or, for a fun appetizer twist, stuff mini bell peppers with the same filling for bite-sized, poppable treats that disappear quickly at gatherings.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Chicken Stuffed Peppers in an airtight container in the fridge. They’ll keep beautifully for up to 3 days, and the filling often tastes even richer after a night of melding flavors.

Freezing

To freeze, cool the peppers completely, then wrap each one tightly in plastic wrap or foil and place them together in a freezer bag. They’ll last for up to 2 months. Thaw overnight in the fridge before reheating for a fuss-free dinner.

Reheating

Reheat leftover peppers in a 350 degree oven, covered loosely with foil for 20 to 25 minutes, or until heated through. For a quick lunch, you can also microwave them for a couple of minutes, but be sure to use a microwave-safe cover to keep in the moisture.

FAQs

Can I use rotisserie chicken instead of cooked chicken breast?

Absolutely! Rotisserie chicken works wonderfully and is a huge time saver. Just shred it well and fold it in with the other filling ingredients.

Are there other cheese options if I don’t have reduced-fat cheddar?

Of course! Any good melting cheese, like Monterey Jack, mozzarella, or even regular cheddar, will work. Use what you love for that perfect cheesy topping.

How spicy are these Creamy Chicken Stuffed Peppers?

They’re mildly spicy thanks to the salsa verde, but you can choose a mild or spicy variety based on your taste. For extra heat, a dash of chili flakes in the filling does the trick.

Can I make Creamy Chicken Stuffed Peppers vegetarian?

Definitely! Swap the chicken for cooked quinoa, canned black beans, or even sautéed mushrooms for a protein-packed, vegetarian-friendly version everyone will love.

What’s the best way to keep peppers from getting soggy?

Be sure not to overbake, and don’t overcrowd the pan. Keeping the peppers slightly upright and covering loosely helps them steam gently while still holding their shape.

Final Thoughts

I hope you’ll give these Creamy Chicken Stuffed Peppers a well-deserved spot on your dinner rotation. They’re joyful, comforting, and surprisingly easy to make—plus, they’re endlessly adaptable to whatever you have on hand. Bring a little color, creaminess, and cheer to your table tonight!

Creamy Chicken Stuffed Peppers Recipe

★★★★★

5.2 from 21 reviews

Author: Lily
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Creamy Chicken Stuffed Peppers is a delicious and satisfying dish that combines tender bell peppers filled with a creamy mixture of chicken, salsa verde, and cheeses. Baked to perfection, these stuffed peppers are a perfect meal for any occasion.

Ingredients

Scale

Bell Peppers:

3 bell peppers (halved, seeds and ribs removed)

Chicken Mixture:

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

Instructions

Preheat the oven: Preheat the oven to 350F.
Prepare the peppers: Half the peppers; remove the seeds and ribs.
Make the filling: In a bowl, combine paprika, onion powder, cream cheese, salsa verde, and 3 oz of cheddar. Stir in the shredded chicken and scallions.
Fill the peppers: Divide the filling evenly among the pepper halves.
Add cheese: Sprinkle the remaining 1 oz of cheddar on top of the peppers.
Bake: Cover the peppers with foil and bake for 45 minutes to 1 hour, or until peppers are tender.

Notes

You can customize the level of spiciness by using mild or hot salsa verde.
Feel free to add extra toppings like diced avocado or a dollop of sour cream before serving.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Baking
Cuisine: Mexican