These cream cheese chicken stuffed peppers are the perfect answer to a busy weeknight! These peppers are stuffed with a creamy chicken mixture that’s naturally low carb and always a hit with my kiddos! At this point, it probably will come as no surprise to anyone that I’m just a huge fan of Mexican food. I’m not picky about it either…if I can’t get the authentic stuff, just take me through a Taco Bell. <– I’m not proud of it, but I’ll eat any taco you can throw my way. Of course, I love putting a spin on our Mexican inspired recipes and turning them into something new…like these peppers. They first started out as cream cheese chicken enchiladas, then we made chicken enchilada dip, and now here we are with cream cheese stuffed peppers.  These chicken stuffed peppers are low carb, packed with creamy cheesy goodness, and loaded with the Mexican flavors I crave! Plus, these are super easy to prepare!
Ingredient Notes:Shredded Chicken – We keep bags of frozen crockpot shredded chicken in the freezer. Perfect for recipes like this! Ground chicken or leftover rotisserie chicken also work. Bell Peppers – We like red peppers, but any color works. Cheese – You’ll need cream cheese, cheddar, and Monterey jack. Seasoning – We season everything with salsa (jarred or my restaurant style salsa), a bit of minced jalapeno for extra heat, and some cumin. What Readers are Saying!“Unbelievably DELICIOUS!! I made these for a friend and her family and they could not stop raving about them! I adore them too- and have made them again and again. They will be on my permanent menu!” – Shanon How to Make Cream Cheese Stuffed Peppers:Helpful Tip!Low Carb Stuffed PeppersMost stuffed pepper recipes have rice in the filling, but we’re keeping things low carb here with our creamy mixture of chicken, cheese, and salsa. Helpful Tip!Boiling Your Stuffed PeppersYou’ll see many stuffed pepper recipes call for boiling the peppers before filling and baking. This will result in a softer, more tender pepper. We like our peppers to still be a bit crisp, with some bite left to them. This is personal preference, so please feel free to boil the peppers first if you like a softer texture. FAQs:Can stuffed peppers be frozen? Yes! Stuffed peppers will freeze well and hold up when re-heating. Just make sure that they have cooled completely before freezing, and to cover them tightly with foil and plastic wrap. They should last a few months. Can I refrigerate stuffed peppers? These cream cheese chicken stuffed peppers are great as leftovers! They’ll reheat easily in the oven or even the microwave and should last for 3 to 4 days in a covered dish in the fridge. Are stuffed peppers low carb? A lot of stuffed pepper recipes use rice or other ingredients with carbs, but not this one. And just because they’re healthy doesn’t mean these low carb stuffed peppers are short on taste! MORE STUFFED PEPPER RECIPES!
Prep10 minutes Cook40 minutes Total50 minutes
We prefer red bell peppers, but any color will work fine. Shredded, chopped, or ground cooked chicken will work well here. You can leave out the jalapeno or swap in diced green chiles, if you’d like a more mild filling. Serving: 1pepper halve| Calories: 289kcal (14%)| Carbohydrates: 6g (2%)| Protein: 18g (36%)| Fat: 21g (32%)| Saturated Fat: 12g (75%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 6g| Cholesterol: 85mg (28%)| Sodium: 632mg (27%)| Potassium: 307mg (9%)| Fiber: 1g (4%)| Sugar: 4g (4%)| Vitamin A: 2573IU (51%)| Vitamin C: 78mg (95%)| Calcium: 252mg (25%)| Iron: 1mg (6%) Course:Main Course, Side Dish Cuisine:American Keyword:chicken FREE DINNER HACKSSave time, eat better, and enjoy life more with my TOP 5 KITCHEN HACKS! Reader InteractionsShould bell peppers be cooked before stuffing?One tip that adds a little time, but makes a difference, is to steam the raw peppers before stuffing them. You don't cook them all the way; just until they start to soften. This ensures that the peppers cook through thoroughly once they're stuffed and baked, making them easier to cut and eat.
Are bell peppers with cream cheese good for you?Peppers with cream cheese are a low carb and high protein snack, and relatively healthy. While higher in fat than some other appetizers, they are full of fiber and other nutrients to balance it out.
Should you cover stuffed peppers when baking?Stuffed peppers should be cooked at about 350°F for about 45 minutes. Be sure to cover with foil during the initial 30-35 minutes to ensure they do not dry out. Uncover and top with cheese and bake for the remaining 10 minutes or so until brown and bubbly.
How do you keep bell peppers soft before stuffing?If you don't want that crispy texture in your bell peppers, you may blanch the bell pepper in a large pot of boiling water for about 2-3 minutes and let it dry on paper towels before stuffing it in with the beef and rice mixture.
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Stuffed bell pepper recipe with cream cheese
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