If you are looking for a satisfying low carb meal, this is it. Halved bell peppers are stuffed with a delicious mixture of shredded chicken breast, cream cheese, cheddar cheese, scallions and salsa verde. Topped with more cheese and baked until tender, these stuffed peppers come together in no time at all. Use a rotisserie chicken as a shortcut, and there’s barely any prep time for this recipe. Creamy, filling, healthy and delicious: creamy chicken stuffed peppers.
All about this recipe
I needed an easy meal prep lunch this week. We have a very busy weekend planned, but I always vow to myself to never let that get in the way of my health and goals. I meal prep every single week without fail, and this week is no exception.
I had the idea to make stuffed peppers, except I didn’t want to have the kind of stuffed peppers you usually see: ground meat, rice, etc. Instead, I wanted a different flavor profile this time, and I wanted to use shredded chicken. There’s something about juicy, shredded rotisserie chicken that is so satisfying to me, and when I was developing this recipe, I pictured that juicy chicken breast mixed together with creamy cheeses to form a decadent filling.
That’s where the idea for these stuffed peppers was born. I thought these would make an ideal meal prep this week because they are not only delicious, but really easy to assemble. There is no prep time involved here: just a few minutes of combining ingredients, and then everything bakes in the oven. Using rotisserie chicken breast here as a shortcut is such a great way to save time and energy for this meal.
What will I need to make this recipe?
- cooked chicken breast
- red bell peppers
- salsa verde
- If you have never used salsa verde before, it is a Mexican sauce of finely chopped onion, garlic, cilantro, parsley, and hot peppers. I used the mild version for this recipe, but if you like heat, you can use a spicier version. It is really a more toned down version of a red salsa (in my opinion) and it’s a flavorful, thinner sauce. I really enjoy using it in certain recipes.
- paprika
- onion powder
- reduced fat cream cheese
- reduced fat cheddar cheese
- This is my absolute favorite light cheddar. You would never know this was a reduced fat variety. It shreds and melts absolutely perfectly. If you can’t find this variety, you can use whichever you prefer.
- scallions
Note: Here is a picture of the specific brands I used for this recipe. You can substitute any brands you prefer, but just know that the stats calculated below are based on the brands shown.
How to make creamy chicken stuffed peppers
As I mentioned earlier, this could not be easier. I specifically wanted this recipe to require minimal prep. That being said, here goes nothin’!
Start off by preheating the oven to 350F. Next, you can prepare your bell peppers. Slice them in half, and then scoop the seeds and ribs out. For presentation purposes only, I left the stems in tact (I just like how they look in photos this way!) but this is optional.
Next, shred your chicken breast (for this recipe, you will need 4 cups of shredded chicken breast, which is equivalent to two breasts), so one rotisserie chicken is perfect for this recipe. In a large mixing bowl, combine the salsa verde, cream cheese, paprika, onion powder, and 3 ounces of the cheddar cheese (grated). Reserve the remaining 1 ounce of cheddar cheese for later. Next, fold in the shredded chicken and chopped scallions.
This mixture should be moist and flavorful (you can taste it to see if it needs anything, since it’s all fully cooked). Scoop the mixture into each bell pepper half, and then top with the reserved cheese.
Lay the pepper halves in a baking dish, and then cover with tented foil. Bake the peppers for 45 minutes to 1 hour, or until the peppers are tender.
How to serve and reheat these stuffed peppers
To serve these peppers, the options are endless. They pair perfectly with a side salad, or a starch like rice. To reheat them, you can use the microwave, air fryer, or oven. Any method is perfect! This is probably the lowest-maintenance meal prep you will make.
Creamy Chicken Stuffed Peppers
Equipment
- baking dish
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, Used: Philadelphia 1/3 Less Fat
- 4 oz reduced fat cheddar cheese, grated, Used: Cabot Sharp Cheddar 75% Reduced Fat
- 1 tsp paprika
- 1/2 tsp onion powder
- 2 scallions
Instructions
- Preheat the oven to 350F.
- Half the peppers; remove the seeds and ribs.
- Combine the paprika, onion powder, cream cheese, salsa verde, and 3 oz of the cheddar, reserving the other 1 oz of cheddar.
- Fold in the shredded chicken breast and chopped scallions.
- Add equal amounts of the filling to the pepper halves.
- Sprinkle the remaining 1 oz of cheddar on top of the peppers.
- Cover with tented foil. Bake for 45 minutes to 1 hour, or until the peppers are tender.
Notes
- 4 WW points (green plan)
- 3 WW points (blue and purple plans)
Nutrition
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I love the idea of chicken stuffed peppers. I don’t eat red meat so this is a great substitute for a favorite meal. Thank you for your tasty and eye appealing meals.Susan S
AMAZING!! we loved loved loved these! So incredibly easy but so delicious!! Thank you
Can’t wait to make these. They look delicious as always !!! TY
Making this today
I just made these for lunch prep this week and they are so good!! The flavor kind of reminds me of chicken white chili. The filling would also be good cold in a wrap or with crackers. Another great recipe from Steph!
Made these for dinner and they came out great! I could have just had the filling cold by the spoonful. I didn’t have paprika and so I substituted cayenne. As a result they were a little on the spicy side but served with a spoonful of sour cream and they were perfect
Amazing! Made this for dinner tonight, so quick and easy and oh sooo delicious! Served with broccoli and rice. I have some left for lunch this week!
This is still in the oven but I tasted the filling, and WOW! This is so good. I think this will be on my weekly rotation for sure. And so many options with the filling alone – could be a dip, in a burrito/enchilada/quesadilla…yum! Thanks, Steph!
These are FANTASTIC. I was hesitant about the salsa verde as I wasn’t sure if it would be a sour-ish taste but it wasn’t at all! I loved that these were not only packed full of protein but so much flavor! You outdid yourself on this one Steph!
These are so good and super easy to make! I’m not normally a huge fan of stuffed peppers, but I really liked that these were made with chicken and lots of cheese!
These were excellent and so easy to make! Thanks Steph!
Nailed per usual! Thank you!!
Absolutely delicious!! I made them for my lunches this week, and ended up eating it for dinner last night, lunch today, and again for dinner tonight! So good!!!
I made this for dinner tonight. It was amazing…so delicious! It’s creamy, but not the least bit heavy. The salsa verde and scallions add a bright bite to the cheesy chicken. I could eat this cold at the beach!!
Made these for dinner tonight and we loved them. Easy to prepare and delicious!
AMAZING!
Delicious and easy to put together!!!! Great for lunch prep!!
This recipe was delicious!! The chicken mixture was so creamy and flavorful thanks to the salsa verde. This will definitely be a repeat recipe in my house!!
So delicious! Definitely will be on repeat.
Huge props on this one! So easy, so flavorful! This will be on repeat. The filling would be so good in enchiladas or a wrap too. I’m impressed!
Another winner coming out of the kitchen from Steph! Definitely making these again!
My husband loved these! I left scallions out because he doesn’t like but I should’ve added to mine I think it needed a little more flavor. I will definitely make again! Thanks Steph!
Prepped this recipe for dinner and a couple of lunches this week. They heated up beautifully in the microwave and were so delicious. Thanks, Steph, for yet another wonderful recipe.
Thank you so much for this recipe! It was so easy, quick and super delicious! I served it with rice. Definitely a keeper in our dinner rotation!
This recipe is very good. I changed it up to use what I had on hand. I had long hot peppers and sliced them horizontally. I had some canned chicken breast. I mixed with cream cheese and a taco blend of shredded cheese with the chicken and a little hot sauce. Then I made a pico de Gallo without tomatoes. I didn’t have scallions- so I used pearl red onions sliced thinly. I added some Killa brand spice (lyte version- which is low sodium- Killa brand is a new favorite of mine) I mixed everything together and added to the long peppers. I put more cheese on top (I added some shredded mozzarella because I had about 2 tablespoons left after pizza night) then I cooked them in the air fryer at 380 for 7 minutes. It was a very interesting mix and while I had this as a meal with grandules heated and spiced – but since the peppers are smaller this would make a great appetizer for a party. I also added a squeeze of sour cream because I did not have avocado or guacamole that was thawed. I love recipes that you can tinker with – thanks for the great idea and I’d never consider stuffing peppers with chicken- so you definitely started a trend in my home.
These are soooooo yummy!! Definitely not your average stuffed pepper! They are creamy, filling and easy to put together!!
Is this recipe good for diabetics.
Made these tonight for dinner and they are amazing. So creamy and delicious! I want to put the filling in everything!
Had this for dinner and it was a hit! Only used 2 big peppers. I can’t imagine it filling up 3. I would have added salt and pepper, but otherwise great!
Making this tonight!
Delicious! The whole family loved it! Adults sprinkled a little chipotle pepper on top. Next time I might try with mini peppers so kids could pick up and eat instead of cutting up. You could also add black beans but not necessary. I cooked 350 for 45 min and then removed the tin foil for 10 min and broiled for a couple min.
Excellent recipe! I used as a lightened up Taco Tuesday recipe. I am going to make these again later in the week to take a meal to a friend.
Meal prepped these for lunches this week. Added some guac on top of the peppers and had mexican cauliflower rice as the side, SO GOOD. Such a great change up to traditional stuffed peppers. Will be making on repeat!
This is one of the best things I have made in a while. Love all the flavors and so easy.
Amazing! One of our favorites!
OMG another 5 star recipe from Steph!!! Soooooo good. Thank you forsharing all your healthy yummy meals!!!
We had this tonight it was delicious!
Delicious, easy and toddler approved!
Very easy and very tasty!
I’m not normally a fan of stuffed peppers but I was intrigued to try this since it was chicken instead of red meat. It was wonderful and very filling. Even my kids liked it once they got over their aversion to something different on their plate. I followed the recipe except I only had Kroger Reduced fat Mexican blend shredded cheese on hand. I was able to get everything prepared and placed in the fridge (uncooked)that way my husband could easily start the oven and throw them in while I was still running kids to and from their activities. They turned out great and it was nice to have a delicious meal ready when I walked in the door. My husband was surprised at how filling 1 serving was and ended up only needing 1 instead of the 2 he had originally put on his plate. Since we’re a family of 4, the extra 2 were nice for lunch today and heated up just fine in the microwave. Definitely recommend trying this!
Another AMAZING recipe by Steph!
I can honestly say I’ve never made a recipe yours that I don’t LOVE!!!
So delicious 😋 will definitely be making this one again. Note: I didn’t use any fat free or light ingredients.
My new favorite stuffed pepper recipe. So good and filling. The creaminess reminded me of a white chicken chili. My husband kept going back for more!
Wow! I was so happy with how these turned out, great flavor and easy to make!
So easy and delicious! Made it for lunches for myself and my husband for the week with cauliflower rice and zucchini on the side! Love this recipe!
Just made these for lunch prep this week and the filling is absolutely delicious. 10/10
Omg these are amazing! The flavors are so good and I love the low points. The filling is delicious on its own and it’d be perfect in a wrap too.
Loved this. Delicious and easy. Points are perfect for me. Awesome!
These are so good and so easy. I was looking for a different way to use my shredded chicken and this is a great recipe! I have made them for dinner and meal prepped for my lunches!
Delicious and so easy to make!
This was amazing!
Made these for dinner tonight and they do not disappoint! Great meal prep and the hubby loves it too!
These were so good! Even my husband who normally does not care for stuffed peppers liked them!!!!
So yummy and easy to make!
Very tasty! My new favorite go-to dinner!!!
These peppers have so much flavor!!! Definitely a must try!!
Made this tonight and it was amazing. Never have been a fan of the typical ground beef and rice stuffed peppers. This combination make way more sense and the whole family love it. Thank you!!!
I just made this for my meal prep this week… Unbelievably delicious!
So yummy! I’ve made these three times now and they are the perfect low carb meal.
so yummy!
I’m not a fan of stuffed peppers but I decided to try this recipe and I’m so glad I did. It was delicious!
Omg these are delicious!!! And they smell so good while cooking!!
Kids and adults loved it. I can’t believe I’m admitting this, but I had some canned chicken (I know…smh) around and I used 3 large ones for this recipe and it was so easy, fast, and delicious that I’m going to make them this way again – perfect thing to make in the morning and then pop in the oven for a clean kitchen. Thank you Steph!
So easy and so delicious! Definitely a new go-to!
Super easy and very yummy!
We love these! We make a batch of these every week and heat them up for lunches or if we are working late and have no time to cook. Amazing amazing amazing!!!
Great recipe- we enjoyed these stuffed peppers very much!! I’ve made something similar in the past with extra ingredients like mayo, extra cheeses, etc. But your recipe didn’t need those extras. These peppers were packed with flavor and we will make them again!!
This recipe is awesome. It really tastes like something that should be a guilty pleasure. Even my husband enjoyed it.
I fought this recipe today and cooked it omg it’s delicious you can’t go wrong with this one
Has anyone tried freezing them and if so, how did they reheat? Thank you.
This was delicious (just like all of Steph’s recipes) and super easy!!
Amazing!
Tried it and loved it. Brought some to my mom and stepdad after my mom had knee surgery and they raved as well. Very quick and easy to make. Thanks, Steph!
So flavorful, incredibly delicious, and filling!! Thanks for another winner, Steph!! Love your recipes!!
I made these peppers for dinner last night and they were a hit! The best part? How easy this recipe was to put together and throw in the oven! I’ll definitely be making this again!
I made the filling from this recipe and stuffed it in zuchinni (baked at 375 for about 30 minutes). It is delicious! I also sprinkled some black beans on top as I was packing them in my lunch containers. Thanks for another great meal prep recipe!
This recipe was so easy and quick to make!! Going to keep this one in mind for a”Take them a meal”! Thank you once again for using your talents, putting great flavors together for delicious food!!!
I’m not a Pepper fan. Thoughts on another veggie I could possibly stuff?
I also added diced onion and garlic salt to mine but the meal is so delicious! My husband loves it!
These were delicious and very filling. Next time I make them I will par cook the peppers first
Very excited to try this recipe!! Has anyone ever tried adding rice to the mixture? If so how did it turn out?
Omg this is my new favorite recipe!
These were absolutely delicious! I did, however, add a bit of taco seasoning mix to the recipe for an extra little kick. My son went crazy for them, so I will be making these on a regular basis. Thanks for a terrific, tasty, quick, and easy recipe.
I’ve made this recipe multiple times and it is absolutely delicious! And the best part is that when using rotisserie chicken the prep time is 15-20 minutes. A winner all around.
I didn’t have salsa verde so I substituted with fresh pico from my fridge and it was delicious!! I will be making these again! I had small peppers so I used 4 but then only baked half. The other half I used my foodsaver to put them in the freezer for later.
I’m glad you posted. I was wondering about using pico de gallo instead of salsa verde. That’s the only thing I don’t have and don’t want to go to the store. Also, how were the ones you froze?
These sound delicious. Could you replace the cream cheese with ricotta?
This recipe is delicious!! I added some chopped pickled jalapeños for some spice but other than that wouldn’t change a thing! This will go in my regular rotation! Thanks Steph for another amazing recipe! I am all prepped for my lunches for the week.
We made these last night and the filling was soooo good! I was pleasantly surprised b/c I typically don’t like salsa verde but Yum!
the only thing I would mention is adding some liquid broth during cooking to help speed up the cooking the peppers. . my peppers took over an hour to finish. once they were done it was worth the wait!
Loved this! Super flavorful
These are beyond amazing! They’re super easy to put together and very filling!!
These are AMAZING! Hits all the notes…creamy, savory chicken salad, sweet roasted peppers…I just needed to add a teensy bit more salt. Perfection! Thank you, from a loyal follower💕
Tastes so good and healthy! I also included mozzarella cheese to go on top of it which was really good! Recommend trying the recipe 👍🏽
Absolutely LOVE this recipe! I’ve lost track of how many times I have made these. It is a definite go to!
I modified the recipe by baking the filling in a pie dish and ate it like a dip with crackers. Very delicious! Would make a good appetizer for a party.
My husband and I absolutely love this recipe! We keep it in our regular rotation. They are so easy to make and the filling is delicious! Thanks for always creating yummy recipes!
I just tried this recipe and it turned out amazing! So yummy! Thank you for the great low carb recipe.
It’s snowing and I don’t want to drive to the store for salsa verde, so I’m going to use regular red salsa instead. I hope it works out! Anyone ever try that?
These are on repeat in my house! Easy for meal prep and tastes good even a few days later! Yum!
These look amazing!! We just “discovered” that same cheese (though our store only has it already shredded) and I LOVE it
This dish is amazing!! Everyone in my family loved it!! My husband requested I make it again the next week!!! It will be a repeat in our house!! Thank you Steph!!
These were delicious! I did make a few modifications. I cut the recipe for the filling in half and used 2 whole peppers, so I did 2 halves per serving. I subbed half of the cream cheese for Greek yogurt and I left out the shredded cheese bc I was out and used a little nutritional yeast instead. I love that this didn’t have any rice and was untraditional. It was still plenty filling. Would make again!
Delicious and easy and healthy! Win win win!!!
Very tasty, very filling. fA nice break from sausage filling and great combo ofbflavors. A keeper!
Bought some beautiful peppers at a local farm and as I do so often, searched your site for some different recipes. This was absolutely outstanding and so unlike other typical stuffed pepper recipes. Will be adding this to our dinner rotations. Thank you!
Made this for dinner last night; my husband loved them and my kids each ate a serving – even my 13 year old who “doesn’t like bell peppers”! Thanks for another wonderful recipe!
Forgot to rate hehe 🙂 5 stars for sure!