If you’re searching for a comforting yet healthy dinner that feels indulgent but actually isn’t, you’re going to love this Creamy Chicken Stuffed Peppers Recipe. It’s one of those meals I come back to again and again because the balance of creamy, cheesy filling with tender roasted bell peppers just hits the spot every single time. Whether you’re meal prepping or cooking for a cozy family night, this recipe feels like a little hug on a plate — and I can’t wait to share how to make it with you!

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Why You’ll Love This Recipe

Low Carb and Protein-Packed: Each stuffed pepper is loaded with shredded chicken and cheese, keeping you full and satisfied without the extra carbs.
Super Easy to Make: I love how you can use leftover chicken or a rotisserie bird to cut down on prep time.
Creamy, Cheesy Comfort: The combo of cream cheese and cheddar creates that irresistibly creamy texture I crave in stuffed peppers.
Versatile and Customizable: You can tweak the spice levels or add veggies to make this your own cozy go-to meal.

A white baking dish holds six stuffed bell pepper halves arranged in two rows. The peppers are red, yellow, and orange, each cut in half and filled with creamy shredded chicken mixed with green onion pieces. On top of the chicken filling is a layer of melted light golden cheese that looks slightly browned. The peppers have bright green stems still attached. The dish sits on a brown and white striped cloth over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Stuffed Peppers, healthy stuffed peppers, chicken and cheese stuffed peppers, low carb stuffed peppers, easy stuffed peppers dinner

Ingredients You’ll Need

The ingredients for this Creamy Chicken Stuffed Peppers Recipe come together beautifully to form a filling that’s rich, flavorful, and easy to work with. I usually pick fresh, firm bell peppers to ensure they hold up well in the oven and balance that creamy chicken mixture perfectly.

Flat lay of three halved red, yellow, and green bell peppers with seeds removed, a small pile of shredded cooked chicken breast, a small white ceramic bowl of bright green salsa verde, a block of smooth cream cheese, a small heap of finely grated sharp cheddar cheese, a small white ceramic bowl containing reddish paprika powder, a small white ceramic bowl with light beige onion powder, and two fresh green scallions with white bulbs, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Chicken Stuffed Peppers, healthy stuffed peppers, chicken and cheese stuffed peppers, low carb stuffed peppers, easy stuffed peppers dinner

Bell peppers: Choose colorful, firm peppers – red, yellow, or orange add a great sweetness and vibrant look to this dish.
Cooked chicken breast: Using shredded chicken gives the filling great texture; rotisserie chicken works great here too if you want a quick shortcut.
Salsa verde: Adds a tangy, slightly spicy kick that brightens the creamy flavor.
Cream cheese: I use reduced fat cream cheese to keep the recipe lighter without sacrificing creaminess.
Cheddar cheese: Sharp cheddar adds bold flavor and melty goodness; again, reduced fat keeps it lighter.
Paprika: Brings a smoky warmth that complements the chicken and cheese beautifully.
Onion powder: A subtle savory note that blends seamlessly into the filling.
Scallions: Fresh scallions add a mild crunch and a pop of color & freshness to the filling.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Creamy Chicken Stuffed Peppers Recipe my own by switching up the cheeses or adding different veggies depending on what I have in the fridge. Feel free to get creative with it – this dish is forgiving and welcomes customization.

Spicy Kick: I sometimes stir in a pinch of cayenne pepper or use a spicy salsa verde for a little extra heat—my family goes crazy for that slight kick.
Different Cheeses: Mixing in some mozzarella or pepper jack instead of cheddar brings a fun twist and changes the flavor profile nicely.
Extra Veggies: Adding finely diced mushrooms or spinach to the filling adds more texture and nutrients without overpowering the dish.
Make it Vegetarian: Swap chicken for cooked quinoa or black beans for a meatless version that’s just as satisfying.

How to Make Creamy Chicken Stuffed Peppers Recipe

Step 1: Prep Your Peppers and Oven

Start by preheating your oven to 350°F — this temperature lets the peppers cook low and slow so they become tender but don’t get mushy. Then, halve your bell peppers and carefully remove the seeds and ribs so they’re ready to be stuffed. I find that slicing lengthwise gives a nice vessel for the filling and makes for a pretty presentation.

Step 2: Mix Together the Creamy Filling

This is the heart of the recipe! Combine the paprika, onion powder, cream cheese, salsa verde, and about three-quarters of your grated cheddar cheese (save the rest for topping). Give it a good stir until the mixture is smooth and well blended. Then fold in your shredded chicken and chopped scallions. This filling has the perfect balance of creamy, tangy, and savory flavors that you won’t be able to resist sneaking tastes of while you cook.

Step 3: Stuff and Bake the Peppers

Spoon an equal amount of the creamy chicken filling into each pepper half and place them in a baking dish. Sprinkle the remaining cheddar cheese on top for that golden, melty finish. Cover the dish loosely with foil to keep the moisture in and bake for 45 minutes to an hour. You’ll know they’re done when the peppers are tender but still hold their shape, and the cheese on top is bubbly and slightly browned.

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Pro Tips for Making Creamy Chicken Stuffed Peppers Recipe

Use Rotisserie Chicken for Speed: When I’m short on time, using a rotisserie chicken saves so much prep – just shred and toss in the filling.
Don’t Overcrowd the Baking Dish: Giving peppers a bit of breathing room in the dish helps them cook evenly and keeps the cheese bubbly.
Adjust the Salsa Verde to Your Taste: I sometimes add a touch more if I want more tang, or go lighter if my family prefers a milder dish.
Check Peppers for Tenderness: Pierce the thickest part with a fork after 45 minutes; if it’s still firm, give them a bit longer but watch carefully to avoid mushiness.

How to Serve Creamy Chicken Stuffed Peppers Recipe

The image shows six stuffed bell pepper halves placed in a white rectangular baking dish on a white marbled surface. Each pepper is colorful, with two red, two orange, and two yellow peppers arranged in two rows of three. The peppers are filled with shredded cooked chicken mixed with small green bits, likely scallions or herbs, and topped with melted light yellow cheese. The chicken filling has a slightly browned, soft texture, and the peppers' green stems are intact, arching outwards. The baking dish has some baked-on brown spots around the edges, showing it has been used in the oven. The cloth underneath the dish is light-colored with beige stripes. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Stuffed Peppers, healthy stuffed peppers, chicken and cheese stuffed peppers, low carb stuffed peppers, easy stuffed peppers dinner

Garnishes

I like to finish these stuffed peppers with a sprinkle of fresh chopped cilantro or parsley – it adds a fresh, vibrant touch that balances the richness. Sometimes a dollop of sour cream or Greek yogurt on top is just the thing if you want a little extra tang and creaminess.

Side Dishes

I usually pair these peppers with a crisp green salad or some roasted veggies to keep the meal light and colorful. If you want something heartier, a side of quinoa or brown rice works well alongside, soaking up any extra cheesy goodness.

Creative Ways to Present

For special occasions, I’ve arranged these stuffed peppers standing upright on a serving platter, garnished with extra scallions and crumbled queso fresco for a festive look. You can also slice them and serve open-faced for an elegant presentation, perfect for dinner parties or meal prep lunches.

Make Ahead and Storage

Storing Leftovers

Leftover creamy chicken stuffed peppers store beautifully in an airtight container in the fridge for up to 3 days. I recommend reheating them gently in the oven or microwave to keep the cheese creamy and prevent the peppers from drying out.

Freezing

I’ve frozen these stuffed peppers a few times with success—just wrap each pepper half tightly in plastic wrap and then foil before placing them in a freezer-safe bag. They freeze well for up to 2 months and make perfect quick dinners when defrosted and reheated.

Reheating

Reheat leftovers in a 350°F oven for about 15-20 minutes, covered loosely with foil to prevent drying out. If you’re in a hurry, the microwave works too—just heat in short bursts and cover with a damp paper towel to keep moisture in.

FAQs

Can I use other types of cheese in this Creamy Chicken Stuffed Peppers Recipe?

Absolutely! While cheddar and cream cheese create a great creamy base, you can experiment with mozzarella for meltiness, pepper jack for a spicy touch, or even feta for a tangy flavor. Just make sure to use cheeses that melt well for the best texture.
Is this recipe suitable for meal prep?

Yes! These stuffed peppers hold up really well in the fridge and can be reheated throughout the week. They’re perfect for prepping in advance to save time on busy nights.
Can I make this recipe dairy-free?

You can try substituting the cream cheese and cheddar with dairy-free alternatives, like vegan cream cheese and shredded vegan cheese. Keep in mind the flavor and texture might be a little different, but it should still be tasty!
How do I prevent the peppers from getting soggy?

Make sure to remove all seeds and ribs and don’t overcrowd the baking dish to allow even cooking. Peppers that are too watery can also be pat-dried before stuffing. Cooking at moderate oven temperature helps them stay tender without turning mushy.

Final Thoughts

This Creamy Chicken Stuffed Peppers Recipe is one of those heartwarming dishes that quickly became a family favorite in my home, and I’m confident you’ll feel the same way. It’s easy to prepare, flexible to customize, and delivers that creamy, cheesy satisfaction we all love without any guilt. So go ahead, grab some bell peppers, shred that chicken, and give this recipe a try – I promise it’ll be a winner at your dinner table too!

Creamy Chicken Stuffed Peppers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 66 reviews

Author: Jasmine
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Yield: 6 stuffed pepper halves
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Low Carb

Print Recipe

Description

These Creamy Chicken Stuffed Peppers are a delicious and satisfying low-carb meal. Halved bell peppers are stuffed with a flavorful mixture of shredded chicken breast, reduced fat cream cheese, salsa verde, and reduced fat cheddar cheese, then baked until tender and topped with melted cheese. Quick to assemble and perfect for a healthy, creamy, and protein-packed dinner.

Ingredients

Peppers

3 bell peppers (halved, seeds and ribs removed)

Filling

4 cups cooked chicken breast (shredded, equivalent to 2 chicken breasts)
1/2 cup salsa verde
4 oz reduced fat cream cheese (Philadelphia 1/3 Less Fat)
4 oz reduced fat cheddar cheese (grated, Cabot Sharp Cheddar 75% Reduced Fat), divided into 3 oz and 1 oz
1 tsp paprika
1/2 tsp onion powder
2 scallions (chopped)

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the stuffed peppers.
Prepare the peppers: Halve the bell peppers lengthwise and carefully remove the seeds and ribs to create space for the filling.
Make the filling: In a mixing bowl, combine the paprika, onion powder, reduced fat cream cheese, salsa verde, and 3 oz of the grated reduced fat cheddar cheese. Mix until smooth and well blended.
Add chicken and scallions: Fold the shredded cooked chicken breast and chopped scallions into the cheese mixture, ensuring everything is evenly incorporated.
Stuff the peppers: Spoon equal amounts of the creamy chicken filling into each pepper half, filling them generously.
Add cheese topping: Sprinkle the remaining 1 oz of grated cheddar cheese evenly over the stuffed peppers to create a cheesy crust.
Bake the peppers: Cover the baking dish with tented aluminum foil to prevent drying and bake for 45 minutes to 1 hour, or until the peppers are tender and the cheese is melted and bubbly.

Notes

This dish is ideal for a low-carb, protein-rich meal that is both creamy and filling.
Using rotisserie chicken can save time and simplify preparation.
Reduced fat cheeses keep the dish lighter but still flavorful and creamy.
Baking covered helps keep the peppers moist and tender during cooking.
Feel free to adjust the spices and salsa verde to suit your taste preferences.