Description

Creamy Chicken Stuffed Peppers are a comforting and flavorful dinner featuring juicy bell peppers filled with a rich, cheesy chicken mixture. This family-friendly dish combines tender chicken, melty cheese, and fresh vegetables to deliver a satisfying, colorful, and nutritious meal that is easy to make and perfect for any night of the week.

Ingredients

Scale

Bell Peppers

6 medium-sized colorful bell peppers

Filling

2 cups cooked shredded or diced chicken (rotisserie chicken recommended)
4 oz cream cheese, softened
½ cup sour cream or Greek yogurt
1 cup shredded cheese (cheddar, mozzarella, or blend), plus extra for topping
1 small onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp paprika
1 tsp Italian seasoning
Salt and black pepper, to taste
Optional: Fresh herbs such as basil, cilantro, or parsley (about 2 tbsp chopped)

Instructions

Prepare the Peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove all seeds and membranes to create hollow shells. Set the peppers aside to air dry slightly, which helps them roast nicely.
Cook the Filling Ingredients: Heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent. Add the shredded chicken and season with paprika, Italian seasoning, salt, and black pepper. Stir well to combine flavors.
Make the Creamy Mixture: Reduce the heat to low. Stir in the cream cheese and sour cream or Greek yogurt until fully melted and smooth. Fold in the shredded cheese and fresh herbs if using, mixing everything into a luscious creamy blend.
Stuff the Peppers: Generously fill each pepper with the creamy chicken mixture, packing the filling tightly to ensure every bite is flavorful. Top with additional shredded cheese if desired for a crispy crust.
Bake Until Tender: Arrange the stuffed peppers upright in a baking dish. Cover loosely with foil and bake for 20 minutes to retain moisture. Remove the foil and bake for another 5-10 minutes until peppers are tender, and the filling is bubbly and golden on top.

Notes

Choose fresh, firm, and brightly colored bell peppers to prevent sogginess during baking.
Using shredded rotisserie chicken saves time and adds extra flavor.
Do not overfill peppers; leave some space at the top to avoid overflow.
Cover the dish with foil for the first 20 minutes of baking to keep moisture in, then uncover to brown the cheese.
Allow the stuffed peppers to rest for a few minutes after baking to set the filling and avoid burns.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 320
Sugar: 5g
Sodium: 480mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 25g
Cholesterol: 85mg

Keywords: creamy chicken stuffed peppers, baked stuffed peppers, cheesy chicken peppers, gluten free stuffed peppers, comfort food, easy dinner