Do Share Recipe

Creamy Chicken Stuffed Peppers Recipe | Hearty & Delicious Dinner

I’m so excited to share how I made these creamy chicken stuffed peppers recipe — they came out even better than I expected. After a busy week, I needed something easy, filling, and comforting, and this recipe hit the spot. I used juicy shredded chicken, melty cheeses and bright salsa verde and nestled it all inside sweet bell peppers.

The whole dish felt special yet totally doable. I hope you’ll enjoy making (and eating) them as much as I did! If you love chicken dishes, you might also enjoy Lemon Basil Chicken Cutlets Recipe, which is full of fresh flavors.

Ingredients

Here’s what you’ll need for the recipe, along with notes on why each item works so well:

3 bell peppers, halved, seeds and ribs removed — I prefer fresh peppers since they hold their shape and bake nicely; avoid using totally soft or aging peppers.
4 cups cooked chicken breast, shredded (about 2 chicken breasts) — Using already-cooked chicken (like rotisserie) really saves time and gives you tender shredded meat.
½ cup salsa verde — This gives a fresh, slightly tangy Mexican-style sauce boost; I used the mild version so the dish isn’t too spicy.
4 oz reduced-fat cream cheese — Cream cheese makes the filling delightfully creamy and rich without going overboard; reduced-fat keeps it a little lighter.
4 oz reduced-fat cheddar cheese, grated — Use freshly grated cheese if possible: it melts more evenly and you can choose the flavor you love. (Use 3 oz in the mix, reserve 1 oz for topping)
1 tsp paprika — Adds subtle warmth and color to the filling.
½ tsp onion powder — Helps build flavor depth without the moisture of fresh onion (which could make the mixture runny).
2 scallions, chopped — Scallions give a fresh bite and mild onion flavor; I like how they brighten the creamy mixture.

Note: Several servings (This recipe makes about 6 stuffed pepper halves).

Variations

If you want to switch things up or tailor the recipe to different dietary needs, here are some fun options:

Dairy-free version: Swap out the cream cheese and cheddar for dairy-free cream cheese and vegan shredded cheddar. Use nutritional yeast for extra cheesiness if you like.
Lower-carb/keto style: Use green or yellow peppers instead of red, and skip any side starch; the recipe is already pretty low-carb as-is.
Spice it up: If you enjoy more heat, use a spicy salsa verde or stir in some diced pickled jalapeños or chili flakes.
Flavor add-ins: Try adding chopped cooked corn or black beans into the filling for a Tex-Mex vibe, or use chopped fresh cilantro for extra freshness.
Rice-free alternative: This recipe already skips rice, but if you’d like more texture, you could stir in cooked quinoa or cauliflower rice into the filling before baking, or even try a pasta side like Mushroom Fettuccine Alfredo Recipe for a creamy accompaniment.

Cooking Time

Here’s how the time breaks down for the recipe:

Prep Time: ~10 minutes
Cooking Time: ~45 minutes to 1 hour (until peppers are tender)
Total Time: ~55 minutes to 1 hour 10 minutes

Equipment You Need

Here’s what I used and what each is for:

Baking dish — Holds the stuffed pepper halves while they bake evenly.
Large mixing bowl — To combine all the filling ingredients easily.
Oven (preheated to 350 °F) — For baking the peppers until tender and melty.
Grater (for the cheese) — Freshly grating the cheddar helps it melt better and gives better texture.

How to Make Creamy Chicken Stuffed Peppers Recipe?

Prepare the peppers

I preheated my oven to 350 °F, then halved the bell peppers and removed the seeds and ribs. I left the stems on for presentation because they looked nice, but you can remove them if you prefer.

Mix the filling

In a large bowl I combined the salsa verde, cream cheese, paprika, onion powder, and 3 oz of the grated cheddar (reserving 1 oz for later). Then I folded in the shredded chicken and chopped scallions until everything was well-mixed and creamy.

Stuff and bake

I scooped the filling into each pepper half, sprinkled the reserved 1 oz cheddar on top, laid the peppers in the baking dish, tented the dish with foil, and baked for 45 minutes to 1 hour or until the peppers were tender.

Additional Tips for Making this Recipe Better

From my personal experience, here are a few pointers to elevate the dish:

I like to taste the filling after mixing — since all components are already cooked, adjust salt or spice before baking.
If my peppers seem large and thick, I’ll par-cook them for 5–7 minutes in the microwave or oven to ensure they get tender in the bake time.
I use freshly grated cheddar instead of pre-shredded: it melts smoother and doesn’t have anti-caking agents.
I prep everything ahead (mix the filling, halve the peppers) and store in the fridge so when dinner time comes I can just bake with zero fuss.
I serve with a light crunch on the side (like a simple salad) to contrast the creamy texture of the peppers.

How to Serve Creamy Chicken Stuffed Peppers Recipe?

When it’s time to serve, I like to present the peppers on a large platter so the halved peppers sit upright and look inviting. Garnish with extra chopped scallions, a sprinkle of fresh cilantro, or even a dollop of sour cream or plain Greek yogurt for a tangy finish.

On the side, a crisp green salad or cauliflower rice works beautifully. If you want color, add a scattering of diced red tomato or avocado slices. These little touches make the dish feel restaurant-worthy and encourage everyone to dig in.

Nutritional Information

Here are approximate nutrition facts per stuffed pepper half:

Calories: ~262 kcal
Protein: ~37 g
Carbohydrates: ~7 g
Fat: ~8 g

Make Ahead and Storage

Storing leftovers

Once cooled to room temperature, I store the stuffed peppers in an airtight container in the fridge. They stay great for about 3-4 days when kept cold.

Freezing

If I want to freeze them, I allow them to cool fully, then wrap each pepper half tightly in foil or use freezer-safe containers. They can keep in the freezer for up to 2-3 months.

Reheating

To reheat, I usually remove from freezer (if frozen) and thaw overnight in the fridge. Then bake at ~350 °F for about 20 minutes or microwave on medium until warmed through. This ensures the filling stays creamy and the pepper doesn’t turn soggy.

Why You’ll Love This Recipe?

Here are some reasons I truly enjoy this dish and I think you will too:

It’s super easy to prepare — minimal chopping and mostly mixing, then bake.
It’s versatile — you can serve it for lunch, dinner or even make-ahead meal prep.
It’s flavorful — the creamy cheese, bright salsa verde and tender chicken combine beautifully.
It fits diet-friendly goals — low in carbs (~7 g), high in protein (~37 g), and can be lightened further.
It’s customisable — you can tweak fillings, add spice, substitute ingredients, use different peppers.

Ben Carraoli