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
Scale
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
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.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 262 kcal
- Sugar: 5 g
- Sodium: 430 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 90 mg
