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