Description
Creamy Chicken Stuffed Peppers are a hearty, low-carb dish featuring halved bell peppers filled with a flavorful mixture of shredded chicken breast, reduced fat cream cheese, reduced fat cheddar, scallions, and salsa verde. Baked until tender and topped with melted cheese, this recipe offers a creamy, protein-rich meal that’s easy to prepare with minimal prep time.
Ingredients
Scale
Peppers
- 3 bell peppers, halved, seeds and ribs removed
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
- 1 tsp paprika
- 1/2 tsp onion powder
- 2 scallions, chopped
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking.
- Prepare the peppers: Half the bell peppers and remove the seeds and ribs carefully, creating hollow shells ready to be stuffed.
- Make the filling: In a bowl, combine paprika, onion powder, reduced fat cream cheese, salsa verde, and 3 oz of the grated cheddar cheese. Mix until smooth and evenly blended.
- Add chicken and scallions: Fold the shredded cooked chicken and chopped scallions into the cheese mixture, ensuring everything is well distributed.
- Stuff the peppers: Spoon equal amounts of the creamy chicken filling into each pepper half, packing them well but not overflowing.
- Top with cheese: Sprinkle the remaining 1 oz of grated cheddar cheese evenly over the stuffed peppers.
- Bake covered: Cover the peppers loosely with tented aluminum foil to retain moisture and bake in the preheated oven for 45 minutes to 1 hour, or until the peppers are tender when pierced with a fork.
Notes
- This recipe is an excellent low-carb, high-protein meal option, ideal for those looking to maintain energy and fullness.
- Using a rotisserie chicken can significantly reduce prep time, making this a quick dinner fix.
- The combination of reduced fat cream cheese and cheddar keeps the dish creamy and flavorful while reducing calories and fat.
- Feel free to adjust the spices to your preference by adding chili powder for heat or fresh herbs for extra freshness.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
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
