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
Scale
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
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.
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
