If you love meals that deliver comfort, flavor, and a bit of indulgence without the guilt, you’re going to fall head over heels for this Creamy Chicken Stuffed Peppers Recipe. I absolutely love how these stuffed peppers come out—soft, cheesy, and packed with just the right amount of zest from salsa verde. It’s honestly one of those recipes I reach for when I want something healthy, soul-satisfying, and quick enough for a busy weeknight.

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Why You’ll Love This Recipe

Creamy, comforting flavors: The mix of cream cheese and cheddar blends perfectly with the chicken and salsa verde for a rich filling.
Low-carb & nutritious: It’s packed with protein and veggies, making it a fulfilling yet healthier meal option.
Easy prep & versatile: Using pre-cooked chicken like rotisserie cuts your prep time down and lets you customize the filling.
Delightfully kid-friendly: My family actually begs for this because it’s cheesy without being overwhelming or spicy.

A white baking dish holds six stuffed bell pepper halves arranged in two rows. The peppers are red, yellow, and orange, each cut in half and filled with creamy shredded chicken mixed with green onion pieces. On top of the chicken filling is a layer of melted light golden cheese that looks slightly browned. The peppers have bright green stems still attached. The dish sits on a brown and white striped cloth over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Stuffed Peppers, Healthy Chicken Stuffed Peppers, Easy Stuffed Peppers with Chicken, Cheesy Chicken Peppers, Salsa Verde Stuffed Peppers

Ingredients You’ll Need

The beauty of this Creamy Chicken Stuffed Peppers Recipe is in its simple, wholesome ingredients that just naturally work so well together. When shopping, look for firm bell peppers and fresh scallions to make sure your dish pops with freshness and texture.

Flat lay of three halved red, yellow, and green bell peppers with seeds removed, a small pile of shredded cooked chicken breast, a small white ceramic bowl of bright green salsa verde, a block of smooth cream cheese, a small heap of finely grated sharp cheddar cheese, a small white ceramic bowl containing reddish paprika powder, a small white ceramic bowl with light beige onion powder, and two fresh green scallions with white bulbs, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Chicken Stuffed Peppers, Healthy Chicken Stuffed Peppers, Easy Stuffed Peppers with Chicken, Cheesy Chicken Peppers, Salsa Verde Stuffed Peppers

Bell Peppers: Choose bright, firm peppers; I like a mix of red, yellow, or orange for color and subtle sweetness.
Cooked Chicken Breast: Shredded chicken is your protein superstar—using rotisserie chicken is a great shortcut!
Salsa Verde: Adds a tangy kick, balancing the creaminess; opt for a mild or medium heat depending on your preference.
Cream Cheese (reduced fat): Provides that luscious creamy texture with fewer calories.
Cheddar Cheese (reduced fat): Sharp cheddar brings a nice bite and melting texture.
Paprika & Onion Powder: Spice mix that adds depth without overpowering the dish.
Scallions: Freshness and a mild onion flavor that lightens the richness wonderfully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Creamy Chicken Stuffed Peppers Recipe is one I like to adapt depending on what’s in my fridge or my craving mood. Whether you want to spice it up or make it a veggie bomb, there’s lots of room to play!

Spicy Kick: I once added diced jalapeños and a sprinkle of cayenne powder for a smoky, spicy twist that my spice-loving friends adored.
Veggie-packed: Sometimes I toss in finely chopped mushrooms or zucchini into the filling for extra nutrients and texture.
Cheese Swap: Try pepper jack or a bit of mozzarella if you want a different flavor profile or a gooey finish.
Make it Vegan: Use shredded jackfruit, vegan cream cheese, and plant-based cheddar to recreate this for a vegan diet—it’s tasty, I promise!

How to Make Creamy Chicken Stuffed Peppers Recipe

Step 1: Prepare the Peppers

Start by preheating your oven to 350°F. Then, halve the bell peppers lengthwise and carefully remove the seeds and ribs—I find a small spoon or a paring knife works best here to avoid tearing the pepper. This prep means the peppers will cook up tender enough to melt in your mouth while still holding their shape.

Step 2: Make the Creamy Filling

In a mixing bowl, combine the cream cheese, salsa verde, paprika, onion powder, and about 3 ounces of the shredded cheddar cheese. This combo forms the base that gives the filling its signature creamy texture and a nice tangy flavor with a hint of smoky spice. Fold in your shredded chicken and chopped scallions until everything is evenly coated—this is where the magic starts!

Step 3: Stuff and Bake

Fill each pepper half generously with the creamy chicken mixture. Trust me, don’t be shy here—the more filling, the better! Sprinkle the remaining ounce of cheddar cheese evenly over the tops for that golden, melty finish. Cover the pan with foil tented above the peppers to keep moisture in, then bake for 45 minutes to an hour, or until the peppers are tender but still hold their shape.

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Pro Tips for Making Creamy Chicken Stuffed Peppers Recipe

Using Rotisserie Chicken: I love grabbing a rotisserie chicken to shred—it saves loads of time without sacrificing flavor.
Avoid Soggy Peppers: Pre-baking peppers for 10 minutes before stuffing helps them stay firm if you’re worried about sogginess.
Cheese Layering: Adding a portion of cheese inside and sprinkling some on top ensures that rich, melty texture we all crave.
Covering with Foil: Tent the foil loosely so steam can circulate but peppers don’t dry out—this maintains tenderness and fluffiness in the filling.

How to Serve Creamy Chicken Stuffed Peppers Recipe

The image shows six stuffed bell pepper halves placed in a white rectangular baking dish on a white marbled surface. Each pepper is colorful, with two red, two orange, and two yellow peppers arranged in two rows of three. The peppers are filled with shredded cooked chicken mixed with small green bits, likely scallions or herbs, and topped with melted light yellow cheese. The chicken filling has a slightly browned, soft texture, and the peppers' green stems are intact, arching outwards. The baking dish has some baked-on brown spots around the edges, showing it has been used in the oven. The cloth underneath the dish is light-colored with beige stripes. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Stuffed Peppers, Healthy Chicken Stuffed Peppers, Easy Stuffed Peppers with Chicken, Cheesy Chicken Peppers, Salsa Verde Stuffed Peppers

Garnishes

I usually finish these stuffed peppers with a sprinkle of fresh cilantro or extra sliced scallions for a bright, fresh contrast. A squeeze of lime juice on top adds a lovely zing that wakes up the creamy filling.

Side Dishes

Pair this recipe with a simple green salad dressed lightly with vinaigrette or steamed green beans. I’ve also served it alongside a scoop of Mexican rice when I want the meal to feel a little heartier.

Creative Ways to Present

For a dinner party, I like to arrange these creamy chicken stuffed peppers on a rustic wooden board with colorful napkins and some avocado slices on the side—it makes for a really fun and vibrant presentation that’s super inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they keep well for up to 3 days. When reheating, the peppers hold their shape and the filling stays creamy, so it’s a perfect next-day lunch or dinner.

Freezing

This recipe freezes beautifully. I wrap each stuffed pepper half individually in foil and pop them into a freezer bag. When I’m ready to enjoy, I just thaw overnight in the fridge then reheat in the oven until warmed through.

Reheating

Reheat in the oven at 350°F covered with foil for about 20-25 minutes or until hot. I avoid the microwave because it can make the peppers a bit rubbery and the filling less creamy.

FAQs

Can I use other types of cheese in this Creamy Chicken Stuffed Peppers Recipe?

Absolutely! Cheddar works wonderfully due to its sharpness and meltability, but you can swap in Monterey Jack, mozzarella, or even pepper jack for a bit of heat. Just choose cheeses that melt well to keep that creamy texture.
Is this recipe suitable for meal prep?

Yes! These stuffed peppers are fantastic for meal prep because they reheat well and hold their texture. Make a batch ahead of time and enjoy ready-to-eat meals through the week, saving you tons of time on busy days.
Can I make this recipe dairy-free?

With some tweaks, yes. You can use dairy-free cream cheese and cheddar substitutes available at many grocery stores. The texture will be slightly different, but you’ll still get a creamy and delicious flavor.
How do I know when the peppers are done baking?

After about 45 minutes to an hour, your peppers should be tender when pierced with a fork but still intact. The cheese on top will be melted and lightly golden. If you prefer softer peppers, leave them in for the full hour.

Final Thoughts

This Creamy Chicken Stuffed Peppers Recipe is one of those meals I always keep in my back pocket—it hits that perfect balance of comforting and healthy, and I’ve seen how it brings smiles every time I serve it. Whether you’re new to stuffed peppers or a longtime fan, I encourage you to give this a try. You’ll find it’s easy, wholesome, and just downright delicious—perfect for sharing with family or savoring as your go-to weeknight winner.

Creamy Chicken Stuffed Peppers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 116 reviews

Author: Villerius
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Yield: 6 stuffed pepper halves
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Low Carb

Print Recipe

Description

Creamy Chicken Stuffed Peppers are a satisfying low-carb meal featuring bell peppers halved and filled with a creamy mixture of shredded chicken breast, reduced-fat cream cheese, cheddar cheese, scallions, and salsa verde. Topped with extra cheese and baked until tender, this recipe offers a delicious, healthy, and easy-to-make dinner option.

Ingredients

Vegetables

3 bell peppers (halved, seeds and ribs removed)
2 scallions (chopped)

Protein

4 cups cooked chicken breast (shredded, equivalent to 2 chicken breasts)

Dairy

4 oz reduced fat cream cheese (Philadelphia 1/3 Less Fat)
4 oz reduced fat cheddar cheese (grated, Cabot Sharp Cheddar 75% Reduced Fat)

Other

1/2 cup salsa verde
1 tsp paprika
1/2 tsp onion powder

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed peppers.
Prepare the Peppers: Halve the bell peppers lengthwise and remove all seeds and ribs to create hollow shells perfect for stuffing.
Mix the Filling: In a large bowl, combine paprika, onion powder, reduced-fat cream cheese, salsa verde, and 3 oz of the grated cheddar cheese. Mix until smooth and creamy.
Add Chicken and Scallions: Fold the shredded cooked chicken breast and chopped scallions into the creamy mixture, ensuring everything is evenly combined.
Stuff the Peppers: Spoon equal amounts of the filling into each pepper half, packing it gently but firmly.
Top with Cheese: Sprinkle the remaining 1 oz of grated cheddar cheese evenly over the stuffed peppers for a cheesy crust.
Bake Covered: Cover the stuffed peppers with tented aluminum foil to prevent drying out, then bake in the preheated oven for 45 minutes to 1 hour until the peppers are tender and the filling is heated through.

Notes

This recipe is ideal for a low-carb, satisfying meal with rich flavors and creamy texture.
Using rotisserie chicken is a great shortcut to reduce prep time significantly.
You can substitute any color bell peppers depending on your preference or availability.
For an extra kick, add some chopped jalapeños or hot sauce to the filling mixture.
Ensure the peppers are tender before serving; baking times may vary slightly depending on pepper size.