Creamy Chicken Stuffed Peppers Recipe
These Creamy Chicken Stuffed Peppers are a flavorful and comforting dish featuring bell peppers filled with a savory mixture of shredded chicken, reduced fat cream cheese, salsa verde, and cheddar cheese. Baked to perfection, this recipe offers a satisfying combination of creamy textures and mildly spicy flavors, making it a perfect weeknight dinner option.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 stuffed pepper halves (3 bell peppers halved) 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Vegetables
- 3 bell peppers, halved, seeds and ribs removed
- 2 scallions, chopped
Filling
- 4 cups cooked chicken breast, shredded (equivalent to 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), divided (3 oz for filling, 1 oz for topping)
- 1 tsp paprika
- 1/2 tsp onion powder
Instructions
- Preheat the oven: Set your oven temperature to 350°F (175°C) to prepare for baking the stuffed peppers.
- Prepare the peppers: Slice the bell peppers in half lengthwise and carefully remove all seeds and ribs to create cavities for the filling.
- Make the filling: In a mixing bowl, combine the paprika, onion powder, reduced fat cream cheese, salsa verde, and 3 oz of the grated cheddar cheese. Mix thoroughly until smooth and blended.
- Add chicken and scallions: Fold the shredded cooked chicken breast and chopped scallions into the cream cheese mixture, ensuring everything is evenly incorporated.
- Stuff the peppers: Spoon equal amounts of the prepared filling into each pepper half, filling them generously but without overflowing.
- Top with cheese: Sprinkle the remaining 1 oz of grated cheddar cheese evenly on top of the stuffed peppers for a cheesy crust.
- Cover and bake: Arrange the stuffed peppers on a baking dish and cover them loosely with tented aluminum foil to trap steam and prevent drying out. Bake for 45 minutes to 1 hour, or until the peppers are tender and the filling is heated through.
- Serve: Remove from the oven and let cool slightly before serving warm as a main dish or hearty side.
Notes
- Use reduced fat cream cheese and cheddar to decrease the fat content while maintaining creaminess and flavor.
- You can prepare the chicken breast ahead of time by baking, boiling, or using leftover cooked chicken.
- Salsa verde adds a fresh and mildly spicy flavor; substitute with your favorite salsa if unavailable.
- Covering the peppers with tented foil prevents over-browning and retains moisture during baking.
- Feel free to add extra vegetables or spices according to your taste preferences.
Keywords: creamy chicken stuffed peppers, baked stuffed peppers, healthy stuffed peppers, low fat chicken recipe, salsa verde stuffed peppers
Find it online: https://tastybynova.com/creamy-chicken-stuffed-peppers-recipe/
