If you’re looking for a delicious and nutritious dinner option, these Creamy Chicken Stuffed Peppers are sure to satisfy. Packed with tender chicken, creamy cheeses, and a hint of spice, this dish is both hearty and wholesome. Here’s how to make it:
Ingredients:
- 3 bell peppers, halved, seeds and ribs removed
- 4 cups cooked chicken breast, shredded (equivalent to 2 chicken breasts)
- 1/2 cup salsa verde
- 4 oz reduced-fat cream cheese (e.g., Philadelphia 1/3 Less Fat)
- 4 oz reduced-fat cheddar cheese, grated (e.g., Cabot Sharp Cheddar 75% Reduced Fat)
- 1 tsp paprika
- 1/2 tsp onion powder
- 2 scallions, chopped
Directions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Bell Peppers:
- Halve the bell peppers and remove the seeds and ribs. Arrange them in a baking dish, cut side up.
- Mix the Filling:
- In a large bowl, combine the paprika, onion powder, cream cheese, salsa verde, and 3 oz of the grated cheddar cheese. Mix until smooth and well combined.
- Add the Chicken and Scallions:
- Fold in the shredded chicken and chopped scallions into the cheese mixture, ensuring everything is evenly coated.
- Stuff the Peppers:
- Evenly distribute the chicken mixture among the prepared pepper halves, filling them generously.
- Top with Cheese:
- Sprinkle the reserved 1 oz of grated cheddar cheese over the stuffed peppers.
- Bake:
- Cover the peppers with tented foil to prevent sticking and bake in the preheated oven for 45 minutes to 1 hour, or until the peppers are tender and the filling is heated through.
- Serve:
- Once baked, let the peppers cool slightly before serving. Enjoy this comforting and flavorful dish as is or with a side salad for a complete meal.
Additional Details:
- Prep Time: 20 minutes
- Cook Time: 45-60 minutes
- Total Time: 1 hour 20 minutes
- Servings: 6
These Creamy Chicken Stuffed Peppers are not only easy to make but also incredibly versatile. The combination of creamy cheeses, spicy salsa verde, and tender chicken creates a rich and satisfying filling, while the bell peppers add a fresh and slightly sweet element. Perfect for a family dinner or meal prep, this recipe is a great way to enjoy a balanced and tasty meal. Enjoy the comforting flavors and nutritious ingredients in every bite!
Creamy Chicken Stuffed Peppers
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
Description
The Creamy Chicken Stuffed Peppers recipe is a perfect example of how a few simple ingredients can transform into a dish bursting with flavor and nutrition. These colorful bell peppers filled with a creamy, savory mixture of chicken, cheese, and spices are not just a feast for the eyes but also a testament to the versatility of wholesome ingredients.
Ingredients
3 bell peppers, halved, seeds and ribs removed
4 cups cooked chicken breast, shredded (equivalent to 2 chicken breasts)
1/2 cup salsa verde
4 oz reduced-fat cream cheese (e.g., Philadelphia 1/3 Less Fat)
4 oz reduced-fat cheddar cheese, grated (e.g., Cabot Sharp Cheddar 75% Reduced Fat)
1 tsp paprika
1/2 tsp onion powder
2 scallions, chopped
Instructions
Preheat the oven to 350°F.
Prepare the bell peppers by halving them and removing the seeds and ribs.
In a large bowl, mix together the paprika, onion powder, cream cheese, salsa verde, and 3 oz of the cheddar cheese, saving the remaining 1 oz of cheddar for later.
Fold in the shredded chicken and chopped scallions until well combined.
Evenly distribute the chicken mixture among the pepper halves.
Sprinkle the reserved 1 oz of cheddar cheese over the stuffed peppers.
Cover the peppers with tented foil to prevent sticking and bake for 45 minutes to 1 hour, or until the peppers are tender and the filling is heated through.
- Prep Time: 20 minutes
- Cook Time: 45-60 minutes