Description
Creamy Chicken Stuffed Peppers combine tender chicken, a velvety cream cheese and sour cream filling, and colorful bell peppers for a wholesome, flavorful, and comforting meal that’s easy to prepare and perfect for weeknight dinners or sharing with family and friends.
Ingredients
Scale
Vegetables
- 4 colorful bell peppers (red, yellow, or green), halved and seeded
- 2 cloves garlic, minced
- 1 small onion, diced
- Optional add-ins: diced jalapeños, chopped zucchini, spinach, or corn
Protein
- 1 lb chicken breast or thighs, diced into bite-sized pieces
Dairy
- 4 oz cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
Spices & Herbs
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 2 tablespoons fresh parsley or cilantro, chopped
Other
- 1 tablespoon olive oil (for sautéing)
Instructions
- Prep the Peppers: Wash and halve the bell peppers lengthwise. Carefully remove the seeds and membranes to create roomy shells ready to hold the creamy filling. Set aside.
- Cook the Chicken and Aromatics: Heat olive oil in a pan over medium-high heat. Add diced chicken and sauté until beginning to brown and cooked through. Add minced garlic and diced onion, cooking until fragrant and onions are translucent.
- Mix the Creamy Filling: In a mixing bowl, combine the cooked chicken mixture with cream cheese, sour cream (or Greek yogurt), shredded cheese, paprika, black pepper, salt, and fresh herbs. Stir until well blended and creamy.
- Stuff the Peppers: Generously fill each pepper half with the creamy chicken mixture, ensuring plenty of filling in each cavity.
- Bake Until Golden: Arrange the stuffed peppers on a baking dish. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the peppers are tender and the tops are golden and bubbling. Remove and let rest a few minutes before serving.
Notes
- Choose fresh, firm bell peppers for best texture and flavor.
- Do not overcook the chicken during sautéing to keep it tender.
- Use full-fat cream cheese and sour cream for a richer, silkier filling.
- Allow baked peppers to rest for a few minutes to let flavors meld and filling set.
- If you prefer softer peppers, parboil or microwave them briefly before stuffing.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Creamy chicken stuffed peppers, baked stuffed peppers, creamy chicken bell peppers, healthy stuffed peppers, chicken and cheese stuffed peppers
