Stuffed Peppers with Chicken and Cheese

 

Easy Cheesy Chicken Stuffed Peppers Recipe: A Healthy and Flavorful Dinner

Looking for a delicious, low-carb dinner that's packed with protein, veggies, and gooey cheese? These cheesy chicken stuffed peppers are the ultimate crowd-pleaser! Bell peppers are halved and filled with a creamy mixture of shredded chicken, cream cheese, cheddar, and spices, then baked until bubbly and golden. This easy recipe comes together in under an hour, making it perfect for busy weeknights, meal prep, or family meals. Whether you're searching for an easy cheesy chicken stuffed peppers recipe, a healthy stuffed bell peppers with chicken and cheese, or a keto-friendly dinner idea, this dish has gained popularity for its simple prep and satisfying flavors, often hailed as a lighter twist on classic stuffed peppers. Ready to stuff and bake? Let's get started!

thekitchn.com

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What Are Cheesy Chicken Stuffed Peppers?

Cheesy chicken stuffed peppers are a hearty, baked dish where colorful bell peppers are halved, seeded, and filled with a savory mixture of shredded chicken, cream cheese, cheddar or Monterey Jack, and seasonings like cumin or paprika. Topped with more cheese and baked until melted and bubbly, they offer a perfect balance of tender veggies, juicy chicken, and creamy cheese. Popular as a healthy, low-carb alternative to traditional stuffed peppers (which often use rice or beef), this version is naturally gluten-free and keto-friendly when skipping any added carbs. It's a staple in home cooking for its versatility—add jalapenos for heat or salsa for a Southwestern flair. Unlike grilled or raw peppers, baking softens them while melding flavors, creating a comforting meal around 300-400 calories per serving.

Ingredients for Cheesy Chicken Stuffed Peppers

This recipe serves 4-6 (8 pepper halves) and uses affordable, everyday ingredients—many versions incorporate cream cheese for creaminess and shredded cheese for that irresistible melt.

• 4 large bell peppers (any color, halved and seeded)
• 2 cups cooked, shredded chicken (rotisserie or boiled breast)
• 8 oz cream cheese, softened
• 1 cup shredded cheddar or Monterey Jack cheese (divided)
• 1/2 cup salsa or diced tomatoes (for moisture and flavor)
• 1 tsp cumin
• 1 tsp paprika or garlic powder
• Salt and black pepper to taste
• Optional: 1 jalapeno, minced for spice; 1/4 cup chopped onions or scallions for crunch

Rotisserie chicken saves time, but poach your own for fresher flavor.

Step-by-Step Instructions: How to Make Cheesy Chicken Stuffed Peppers

This straightforward baking method ensures tender peppers and melty cheese. Prep time: 15 minutes | Cook time: 30-35 minutes.

1. Preheat and Prep Peppers: Preheat oven to 350°F (175°C). Halve the bell peppers lengthwise, remove seeds and ribs. Place cut-side up in a baking dish.
2. Mix the Filling: In a bowl, combine shredded chicken, cream cheese, 1/2 cup shredded cheese, salsa, cumin, paprika, salt, pepper, and optional jalapeno or onions. Mix until creamy and well-blended.
3. Stuff the Peppers: Spoon the chicken mixture generously into each pepper half, mounding slightly if needed.
4. Top and Bake: Sprinkle remaining cheese over the tops. Cover with foil and bake for 25 minutes. Remove foil and bake 5-10 more minutes until cheese is bubbly and golden.
5. Serve: Let cool slightly, then enjoy! Pairs well with a side salad or rice.

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Tips for the Perfect Cheesy Chicken Stuffed Peppers

• Pepper Choice: Use red or yellow for sweetness; green for a milder bite.
• Chicken Prep: Shred warm chicken for easier mixing; use leftover or rotisserie to save time.
• Cheese Melt: Grate your own cheese—it melts better without anti-caking agents.
• Make-Ahead: Assemble up to a day ahead and refrigerate; bake when ready.
• Spice Level: Add jalapenos or chili powder for heat—start mild and adjust.
• Common Mistakes: Overbake—peppers should be tender but not mushy; check at 25 minutes.

Variations on Cheesy Chicken Stuffed Peppers

Get creative with these twists:

• Southwestern Style: Add corn, black beans, and cumin for a Tex-Mex vibe.
• Rice-Filled: Mix in cooked rice for heartier peppers, like in some cheesy versions.
• Vegan Option: Swap chicken for quinoa or lentils, cheese for plant-based alternatives.
• Spicy Kick: Incorporate diced jalapenos or hot sauce in the filling.
• Low-Carb Boost: Use ground chicken and extra veggies like mushrooms.
• Baked Crispy Top: Broil last 2 minutes for browned cheese.

Frequently Asked Questions (FAQs)

How long do cheesy chicken stuffed peppers last?

Up to 3-4 days in the fridge; reheat in the oven at 350°F for 10-15 minutes.

Can I use ground chicken instead of shredded?

Yes! Cook and season ground chicken before mixing into the filling.

Are stuffed peppers healthy?

Absolutely—high in protein and vitamins; around 250-350 calories per half, depending on cheese.

What's the best cheese for stuffed peppers?

Cheddar or Monterey Jack for melt; mix with cream cheese for creaminess.

beautifuleatsandthings.com

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Why You'll Love These Cheesy Chicken Stuffed Peppers

These easy cheesy chicken stuffed peppers are flavorful, healthy, and effortlessly impressive—a low-carb dinner that's kid-friendly and customizable. With gooey cheese and tender chicken, they're a staple you'll make on repeat. Try them tonight for a satisfying meal!

Share your stuffed pepper pics in the comments below. Happy cooking!