Creamy Chicken Stuffed Bell Peppers Recipe

If you’re craving something cozy, satisfying, and just bursting with flavor, I’ve got you covered with this Creamy Chicken Stuffed Bell Peppers Recipe. I absolutely love how the creamy, cheesy filling blends with the mild sweetness of the peppers—it’s such a comforting meal that’s surprisingly easy to pull together. Trust me, once you try this, it’ll become one of your go-to dinners.

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Ingredients You’ll Need

The magic here lies in the creamy filling paired with sweet, tender bell peppers. Each ingredient plays a part to build layers of flavor and texture. When you shop, look for fresh, crisp bell peppers and high-quality cheeses to really elevate your dish.

• Bell peppers: I prefer bright colors like red, orange, or yellow for sweetness and visual appeal.
• Cooked chicken breast: Shredded chicken works best here—rotisserie chicken is a time-saving shortcut I often use.
• Salsa verde: Adds a zesty, tangy contrast that keeps the filling from being too heavy.
• Cream cheese (reduced fat): Brings creaminess; softened cream cheese mixes easily into the filling.
• Cheddar cheese (reduced fat): Sharp cheddar gives a nice tang and melty texture; reserve some for topping.
• Paprika: Adds warmth and a subtle smoky note—feel free to adjust to your taste.
• Onion powder: Brings gentle onion flavor without the texture of fresh onions.
• Scallions: Fresh and mild, they add a little bite and color when folded through the filling.

Variations

I love tinkering with this recipe depending on what’s in my fridge, and I encourage you to make it your own! It’s a great base that invites creativity without any risk of ruining the dish.

• Try swapping cheddar for Monterey Jack or mozzarella: I once tried mozzarella, and it gave a lovely, meltier texture that my kids adored.
• Add veggies to the filling: Spinach or finely chopped mushrooms work well if you want to sneak in extra greens.
• Spice it up: Toss in chopped jalapeños or a pinch of cayenne for a little heat that wakes up the flavors.
• Make it dairy-free: Use vegan cream cheese and dairy-free cheese alternatives; just expect a slightly different texture but still delicious.

How to Make Creamy Chicken Stuffed Bell Peppers Recipe

Step 1: Prep Your Peppers Like a Pro

Start by preheating your oven to 350°F. Then carefully halve the bell peppers lengthwise and remove all seeds and ribs. This step’s crucial because you want enough room for the filling—and a clean cavity so you don’t get any bitterness. I usually use a paring knife and a teaspoon to scrape everything out gently.

Step 2: Make the Dreamy Filling

In a medium bowl, mix together the paprika, onion powder, softened cream cheese, salsa verde, and three-quarters of your shredded cheddar cheese. I learned that letting the cream cheese come to room temperature first helps everything blend seamlessly—no lumps here! Once mixed, fold in your shredded chicken and chopped scallions, distributing everything evenly.

Step 3: Stuff and Top

Scoop equal amounts of the creamy chicken mixture into each pepper half. Don’t be shy—pile it in! Then sprinkle the remaining cheddar on top for that golden, bubbly finish. This extra cheese on top creates a lovely crust and adds another layer of yum.

Step 4: Bake to Perfection

Cover your peppers loosely with foil to keep the moisture in, then place them on a baking sheet. Bake for 45 minutes to 1 hour until the peppers are tender but still hold their shape. I usually check around 50 minutes to make sure they’re roasting evenly. The smell that fills your kitchen during this time? Pure heaven.

How to Serve Creamy Chicken Stuffed Bell Peppers Recipe

Garnishes

I love topping these stuffed peppers with a sprinkle of fresh cilantro or extra chopped scallions for a pop of color and fresh flavor. A dollop of sour cream or a squeeze of lime juice can add a nice tang, especially if you’re using salsa verde with some heat.

Side Dishes

This recipe shines alongside a crisp green salad or a side of garlic roasted potatoes. Sometimes, I serve it with a scoop of cauliflower rice if I’m keeping things low-carb, and it never disappoints.

Creative Ways to Present

For a special occasion, I’ve stuffed mini bell peppers instead—perfect bite-size appetizers for parties. Another trick is to serve the filling in pepper boats arranged on a pretty platter with garnishes for a colorful and inviting presentation.

Make Ahead and Storage

Storing Leftovers

After enjoying the meal, I let any leftovers cool completely, then store them in airtight containers in the fridge. They usually keep well for up to 3 days—perfect for quick lunches or another easy dinner.

Freezing

If I want to prep ahead, I’ll freeze the stuffed and topped peppers before baking. Wrapped tightly in foil and placed in a freezer-safe container, they freeze beautifully for up to 2 months. When ready, just thaw overnight in the fridge and bake as directed.

Reheating

To reheat, I prefer the oven or toaster oven to keep the peppers from getting soggy. Bake at 350°F for about 15-20 minutes until warmed through and the cheese is bubbly again. Microwave works in a pinch, but the texture isn’t quite as good.

FAQs

Final Thoughts

This Creamy Chicken Stuffed Bell Peppers Recipe holds a little spot in my heart because it’s the perfect balance of easy weeknight cooking and comfort food vibes. I remember the first time I made it, my whole family was hooked—the peppers are tender, the filling creamy and flavorful, and it all comes together without fuss. I hope you enjoy making it as much as I do—it’s one of those dishes you’ll want to keep coming back to and sharing with those you love.

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