Description
Creamy chicken stuffed peppers deliver a Mediterranean-inspired comfort meal packed with rich flavors. Herbed cream cheese, tender chicken, and roasted bell peppers combine in a delightful dish you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 4 cups shredded chicken breast (equivalent to 2 chicken breasts)
- 3 bell peppers, halved, seeds and ribs removed
Cheese and Dairy:
- 4 ounces (113 grams) reduced-fat cream cheese
- 4 ounces (113 grams) reduced-fat cheddar cheese, grated
Seasonings and Garnish:
- ½ cup salsa verde
- 1 teaspoon paprika
- ½ teaspoon onion powder
- 2 scallions, chopped
Instructions
- Preheat the oven to 350°F (177°C) and position the rack in the middle of the oven for even cooking.
- Carefully slice bell peppers lengthwise, removing all seeds and white membrane with a sharp paring knife to create clean, even halves.
- In a spacious mixing bowl, thoroughly combine ground paprika, dried onion powder, softened cream cheese, tangy salsa verde, and 85 grams of shredded cheddar cheese until smooth and well-integrated.
- Gently incorporate shredded cooked chicken and finely chopped green onions into the creamy mixture, ensuring even distribution of ingredients.
- Arrange pepper halves on a clean baking dish and methodically spoon the chicken filling into each pepper cavity, creating a generous and even layer.
- Sprinkle the remaining 28 grams of cheddar cheese over the top of each stuffed pepper for an additional layer of cheesy goodness.
- Loosely tent the baking dish with aluminum foil to prevent cheese from burning and protect the peppers during cooking.
- Bake in the preheated oven for 45 to 60 minutes, checking periodically to ensure peppers become tender and filling reaches a thoroughly heated state.
Notes
- Swap traditional bell peppers with different colors for a vibrant presentation that makes the dish pop.
- Shred rotisserie chicken to save time and add extra flavor complexity to the stuffing mixture.
- Drain salsa verde thoroughly to prevent excess liquid from making the filling soggy and runny.
- Allow cream cheese to soften at room temperature for easier mixing and smoother texture.
- Use a sharp knife to create clean pepper halves that sit evenly in the baking dish.
- Customize heat levels by selecting mild or spicy salsa verde based on personal preference.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 276 kcal
- Sugar: 3 g
- Sodium: 510 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg