If you’re searching for a comforting, flavorful dish that’s both hearty and healthy, you’ve got to try this Creamy Chicken Stuffed Peppers Recipe. It’s one of those meals that feels like a warm hug on a plate—creamy, cheesy, with just the right kick from salsa verde. I absolutely love how the chicken blends seamlessly with the cream cheese and cheddar, nestled inside tender roasted bell peppers. Trust me, once you make this, it’ll quickly become a family favorite.

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Why You’ll Love This Recipe

Super Creamy & Flavorful: The combo of cream cheese, cheddar, and salsa verde gives these peppers a rich and zesty taste that keeps you coming back.
Easy Weeknight Meal: You can prep everything quickly, and using leftover or rotisserie chicken cuts down cook time even more.
Low Carb & Protein Packed: Perfect if you’re watching carbs but want a satisfying, filling dinner that keeps hunger at bay.
Family Friendly: My kids go crazy for these, and you can customize the filling to suit any picky eaters.

A white baking dish holds six stuffed bell pepper halves arranged in two rows. The peppers are red, yellow, and orange, each cut in half and filled with creamy shredded chicken mixed with green onion pieces. On top of the chicken filling is a layer of melted light golden cheese that looks slightly browned. The peppers have bright green stems still attached. The dish sits on a brown and white striped cloth over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Stuffed Peppers, Stuffed Peppers with Chicken, Healthy Chicken Stuffed Peppers, Easy Stuffed Pepper Recipes, Cheesy Chicken Bell Peppers

Ingredients You’ll Need

The beauty of this Creamy Chicken Stuffed Peppers Recipe is in how simple and accessible the ingredients are. These flavors just work beautifully together—the mild bell peppers balance out the creamy, cheesy chicken filling with a fresh crunch. When shopping, pick firm, brightly colored peppers to get the best texture after baking.

Flat lay of three halved red, yellow, and green bell peppers with seeds removed, a small pile of shredded cooked chicken breast, a small white ceramic bowl of bright green salsa verde, a block of smooth cream cheese, a small heap of finely grated sharp cheddar cheese, a small white ceramic bowl containing reddish paprika powder, a small white ceramic bowl with light beige onion powder, and two fresh green scallions with white bulbs, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Chicken Stuffed Peppers, Stuffed Peppers with Chicken, Healthy Chicken Stuffed Peppers, Easy Stuffed Pepper Recipes, Cheesy Chicken Bell Peppers

Bell peppers: Choose medium to large ones with sturdy walls to hold the filling well.
Cooked chicken breast: Shredded chicken adds a lovely texture and protein boost; leftover or rotisserie chicken works great here.
Salsa verde: Adds a tangy, slightly spicy depth—feel free to adjust to your heat preference.
Reduced fat cream cheese: Gives that silky creaminess without weighing the dish down.
Reduced fat cheddar cheese: Melts beautifully and adds sharp flavor; reserve some to sprinkle on top for that golden finish.
Paprika: Adds smoky undertones that lift the whole filling.
Onion powder: Enhances the savory profile without needing fresh onions.
Scallions: Fresh, mild onion flavor adds a little crunch and brightness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Creamy Chicken Stuffed Peppers Recipe my own depending on what’s in the fridge or what flavors I’m craving. The recipe is a great starting point and you can easily switch things up without losing that creamy, satisfying vibe.

Spicy Kick: I sometimes add diced jalapeños or a dash of cayenne to the filling for an extra punch, and my family loves the added heat.
Vegetarian Swap: Swap the chicken for cooked quinoa or black beans for a meatless twist that’s just as creamy and filling.
Dairy-Free: Use dairy-free cream cheese and cheese alternatives to keep it creamy while accommodating dietary needs.
Cheese Choices: Experiment with pepper jack or mozzarella for different melty textures and flavor notes.

How to Make Creamy Chicken Stuffed Peppers Recipe

Step 1: Prepare the peppers

Start by preheating your oven to 350°F — this low and slow heat lets the peppers become tender without drying out. Next, halve your bell peppers lengthwise and remove all seeds and ribs carefully. This step is key because you want enough room for the filling and a tender bite without bitterness from the ribs.

Step 2: Make the creamy chicken filling

In a large bowl, combine the paprika, onion powder, cream cheese, salsa verde, and about 3 oz of your grated reduced fat cheddar cheese. I like to soften the cream cheese beforehand to make mixing easier. Then fold in shredded chicken breast and chopped scallions gently until everything is evenly coated in that creamy mixture.

Step 3: Stuff and bake the peppers

Fill each pepper half evenly with your chicken mixture. Then sprinkle the remaining 1 oz of cheddar cheese on top for a golden, cheesy finish. Cover the baking dish with tented foil (so the foil doesn’t stick to the cheese), and bake for 45 minutes to 1 hour — you’ll know they’re done when the peppers are tender and the filling is bubbly and melted inside.

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Pro Tips for Making Creamy Chicken Stuffed Peppers Recipe

Use Rotisserie Chicken: This shortcut makes prep super fast without sacrificing flavor—especially great when you’re short on time.
Softer Cream Cheese: Let cream cheese sit at room temp before mixing; it blends smoother and avoids lumps in your filling.
Avoid Soggy Peppers: Don’t overcrowd the baking dish and tent with foil to trap steam without making the cheese sticky to foil.
Check Pepper Tenderness: Test peppers at 45 mins; if still firm, bake longer but watch cheese so it doesn’t burn.

How to Serve Creamy Chicken Stuffed Peppers Recipe

The image shows six stuffed bell pepper halves placed in a white rectangular baking dish on a white marbled surface. Each pepper is colorful, with two red, two orange, and two yellow peppers arranged in two rows of three. The peppers are filled with shredded cooked chicken mixed with small green bits, likely scallions or herbs, and topped with melted light yellow cheese. The chicken filling has a slightly browned, soft texture, and the peppers' green stems are intact, arching outwards. The baking dish has some baked-on brown spots around the edges, showing it has been used in the oven. The cloth underneath the dish is light-colored with beige stripes. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Stuffed Peppers, Stuffed Peppers with Chicken, Healthy Chicken Stuffed Peppers, Easy Stuffed Pepper Recipes, Cheesy Chicken Bell Peppers

Garnishes

I love sprinkling freshly chopped cilantro or extra sliced scallions on top right after baking to add a fresh, vibrant contrast to the creamy filling. A dollop of sour cream or a squeeze of lime juice amps up the tangy notes and really brightens this dish.

Side Dishes

This Creamy Chicken Stuffed Peppers Recipe pairs wonderfully with a crisp green salad or simple steamed veggies like broccoli or green beans. If you’re looking for a hearty meal, a side of cauliflower rice or a light quinoa salad balances the richness perfectly.

Creative Ways to Present

For special occasions, I like to arrange the stuffed pepper halves on a rustic wooden platter and garnish with edible flowers or finely chopped herbs. It’s a simple way to elevate the presentation and impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually stay fresh for up to 3 days. The peppers sometimes soften a bit more, but reheating gently keeps them tasty without making them mushy.

Freezing

This recipe freezes beautifully. I recommend freezing stuffed peppers individually wrapped or in a freezer-friendly container. When you’re ready, thaw overnight in the fridge and bake to reheat so they heat evenly and stay creamy.

Reheating

To reheat, I pop the stuffed peppers back in a 350°F oven for about 15-20 minutes covered with foil. This warms them through while keeping the filling creamy and the peppers tender without drying out.

FAQs

Can I use other types of chicken for this recipe?

Absolutely! Rotisserie chicken, leftover grilled chicken, or even canned chicken can work if shredded well. Just make sure the chicken is cooked thoroughly before mixing into the filling.
Are these stuffed peppers suitable for a low-carb diet?

Yes! This recipe is naturally low in carbohydrates, thanks to using bell peppers and a protein-rich filling. It’s a great option if you’re looking for a low-carb, high-protein meal.
Can I prepare this recipe ahead of time?

You sure can. Assemble the stuffed peppers and store them covered in the fridge for up to 24 hours before baking. This is a great way to save time on busy days.
What can I substitute for salsa verde if I don’t have it?

Tomato salsa or even a mild green chili sauce can be used as alternatives, but keep in mind it will slightly change the flavor profile. You could also mix in some chopped green chilies and lime juice for a fresh twist.

Final Thoughts

This Creamy Chicken Stuffed Peppers Recipe has become one of those go-to dishes in my kitchen because it delivers comfort and flavor with minimal fuss. I love how you can prep it quickly and still end up with something that tastes satisfying and homey. If you want to impress your family or just treat yourself to a cozy dinner, give this recipe a try—I promise you’ll be hooked just like we are!

Creamy Chicken Stuffed Peppers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 58 reviews

Author: Jaden
Prep Time: 10 min
Cook Time: 60 min
Total Time: 1 hr 10 min
Yield: 6 stuffed pepper halves
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Low Carb

Print Recipe

Description

Creamy Chicken Stuffed Peppers is a low-carb, flavorful meal featuring bell pepper halves filled with a creamy mixture of shredded chicken breast, reduced fat cream cheese, cheddar cheese, scallions, and salsa verde. Baked until tender and topped with melted cheese, this dish is both satisfying and quick to prepare, especially when using pre-cooked rotisserie chicken.

Ingredients

Main Ingredients

3 bell peppers, halved, seeds and ribs removed
4 cups cooked chicken breast, shredded (about 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)
1 tsp paprika
1/2 tsp onion powder
2 scallions, chopped

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Instructions

Preheat Oven: Preheat your oven to 350°F (177°C) to prepare it for baking the stuffed peppers.
Prepare Peppers: Cut the bell peppers in half lengthwise and carefully remove the seeds and ribs to create space for the filling.
Make Filling: In a mixing bowl, combine the paprika, onion powder, reduced fat cream cheese, salsa verde, and 3 ounces of grated cheddar cheese. Stir these ingredients together until smooth and well blended.
Add Chicken and Scallions: Fold the shredded chicken breast and chopped scallions into the creamy mixture, mixing thoroughly to distribute ingredients evenly.
Stuff Peppers: Spoon equal amounts of the chicken and cheese filling into each bell pepper half, filling them generously but neatly.
Top with Cheese: Sprinkle the remaining 1 ounce of grated cheddar cheese over the tops of the stuffed peppers for a nice cheesy crust.
Bake Covered: Cover the stuffed peppers with foil tented over the top to prevent excessive browning, then bake in the preheated oven for 45 minutes to 1 hour, or until the peppers are tender and the filling is heated through.

Notes

This recipe is a satisfying low-carb meal option, perfect for those looking to reduce carbohydrate intake.
Use a rotisserie chicken as a shortcut to reduce prep time even further.
The reduced fat cheeses help keep the dish lower in fat while maintaining creaminess and flavor.
The salsa verde adds a bright, tangy note that complements the creamy filling well.
If desired, garnish with additional scallions or a dollop of salsa verde after baking for extra freshness.