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creamy chicken stuffed peppers
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creamy chicken stuffed peppers

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
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: chicken
Calories: 250
Ingredients Method Notes

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)

Method
 

  1. 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. 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. Spoon the creamy chicken mixture evenly into each pepper half, pressing down slightly to fill them fully.
  4. 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. 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.
Reheating: Reheat in the oven at 350°F or in the microwave until warmed through.