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
Scale
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)
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.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 262 kcal
- Sugar: 5 g
- Sodium: 430 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 90 mg
