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Creamy Chicken Stuffed Peppers Recipe
Ben Carraoli

Creamy Chicken Stuffed Peppers Recipe

I’m so excited to share how I made these creamy chicken stuffed peppers — 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.
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Total Time 1 hour 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.