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Cheesy Chicken Stuffed Peppers

A delicious, easy-to-make, and low-carb weeknight dinner featuring tender bell peppers stuffed with a creamy, cheesy shredded chicken filling, then baked until bubbly.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 halves
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Stuffed Peppers
  • 3 medium bell peppers assorted colors, halved
  • 2.5 cups cooked shredded chicken rotisserie works great
  • 1 pkg cream cheese 8 oz, softened
  • 1.5 cups shredded sharp cheddar cheese divided
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp paprika
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper
  • 2 tbsp green onions chopped, for garnish

Equipment

  • Baking dish (9x13 inch)
  • Mixing bowls
  • Spoon
  • Knife

Method
 

  1. Preheat oven to 375°F (190°C). Lay bell pepper halves cut-side up in a 9x13 inch baking dish.
  2. Pre-bake the peppers for 15-20 minutes, or until slightly softened. (Optional but recommended for tender peppers.)
  3. In a medium bowl, combine softened cream cheese, shredded chicken, and spices (garlic powder, onion powder, paprika, salt, and pepper). Mix well.
  4. Fold in 1 cup of the shredded cheddar cheese until well combined.
  5. Generously spoon the chicken filling into each pre-baked pepper half.
  6. Top with the remaining 1/2 cup of shredded cheddar cheese.
  7. Bake for 20-25 minutes, until cheese is melted, bubbly, and peppers are tender.
  8. Garnish with fresh green onions before serving.

Notes

You can pre-bake the pepper halves for 15-20 minutes before stuffing to reduce final cooking time and ensure they are fork-tender.