Creamy Chicken Stuffed Peppers are a hearty and flavorful take on the traditional stuffed pepper, swapping out the usual ground beef and rice filling for tender shredded chicken in a creamy, cheesy sauce. These bell peppers are packed with flavor and protein, making them a satisfying meal the whole family will love. Topped with melted cheese and baked to perfection, they’re great for busy weeknights, meal prep, or a cozy dinner with a twist. If you’re a fan of creamy chicken casseroles, this stuffed pepper version brings all that goodness into a vibrant and nutritious package.
What Makes This Dish Special?
These stuffed peppers are loaded with creamy, cheesy chicken filling that turns every bite into comfort food bliss. They’re low-carb and gluten-free by default, but still ultra-satisfying thanks to the richness of the sauce and the natural sweetness of roasted bell peppers. Plus, they’re super customizable—use leftover rotisserie chicken, different cheeses, or even toss in some veggies for extra nutrition.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 stuffed pepper halves (3 whole peppers)
Ingredients
- 3 large bell peppers (any color), halved and seeds removed
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- ½ cup sour cream or Greek yogurt
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 garlic clove, minced
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- Extra shredded cheese, for topping
- Fresh parsley or green onions, for garnish (optional)
Instructions
1. Preheat the Oven and Prep Peppers
Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove seeds and membranes. Place them in a baking dish cut side up.
2. Make the Creamy Chicken Filling
In a large bowl, mix together the shredded chicken, cream cheese, sour cream, cheddar, mozzarella, garlic, onion powder, smoked paprika, salt, and pepper. Stir until well combined and creamy.
3. Stuff the Peppers
Spoon the creamy chicken mixture evenly into each pepper half, pressing down slightly to fill them fully.
4. Bake
Top each stuffed pepper with a bit of extra shredded cheese. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake uncovered for another 5–10 minutes, or until the cheese is bubbly and slightly golden.
5. Garnish and Serve
Let the peppers cool for a few minutes. Garnish with chopped parsley or green onions if desired, and serve warm.
Variations
- Spicy Kick: Add diced jalapeños or red pepper flakes to the filling.
- Veggie Add-In: Mix in cooked spinach, corn, or mushrooms for extra flavor and nutrition.
- Southwest Style: Swap cheddar for pepper jack and add black beans or salsa.
- Low-Fat Option: Use light cream cheese and Greek yogurt to lighten things up.
Equipment You’ll Need
- Large mixing bowl
- Baking dish
- Knife and cutting board
- Mixing spoon or spatula
- Aluminum foil
Nutritional Information (Approx. Per Stuffed Half Pepper)
- Calories: ~250
- Carbohydrates: 7g
- Fat: 17g
- Protein: 18g
- Sugar: 3g
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze stuffed peppers before baking for up to 2 months. Thaw and bake as directed.
- Reheating: Reheat in the oven at 350°F or in the microwave until warmed through.
My Cooking Experience
I first tried making creamy chicken stuffed peppers when I had leftover rotisserie chicken and a few peppers in the fridge—and I was hooked! The combo of creamy filling and roasted pepper is seriously addicting. It’s become one of my favorite go-to meals because it’s simple, satisfying, and feels a little fancy without any fuss.
Conclusion
Creamy Chicken Stuffed Peppers are a flavorful, filling dish that brings together tender chicken, cheesy goodness, and sweet roasted peppers into one crave-worthy dinner. They’re easy to prep, endlessly adaptable, and a great way to serve something both comforting and colorful. Whether you’re meal prepping or just looking for a cozy dish to warm you up, this one’s a keeper.
creamy chicken stuffed peppers
Ingredients
Method
- Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove seeds and membranes. Place them in a baking dish cut side up.
- In a large bowl, mix together the shredded chicken, cream cheese, sour cream, cheddar, mozzarella, garlic, onion powder, smoked paprika, salt, and pepper. Stir until well combined and creamy.
- Spoon the creamy chicken mixture evenly into each pepper half, pressing down slightly to fill them fully.
- Top each stuffed pepper with a bit of extra shredded cheese. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake uncovered for another 5–10 minutes, or until the cheese is bubbly and slightly golden.
- Let the peppers cool for a few minutes. Garnish with chopped parsley or green onions if desired, and serve warm.
Notes
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze stuffed peppers before baking for up to 2 months. Thaw and bake as directed.
