If you’re after a satisfying low-carb meal, these creamy chicken stuffed peppers fit the bill. Halved bell peppers are filled with a creamy mixture of shredded chicken breast, reduced-fat cream cheese, shredded cheddar, scallions and salsa verde, then topped with a little extra cheese and baked until tender. Using a rotisserie chicken speeds prep—this comes together in minutes and bakes to a flavorful, filling, healthy dinner or meal-prep lunch.
About this recipe
This is an easy, make-ahead friendly dish I developed for busy weeks. Instead of the traditional rice-and-ground-beef stuffed peppers, these use shredded chicken and creamy cheeses for a different flavor and texture. The recipe is designed to minimize prep: combine the ingredients, fill the pepper halves, and bake. A store-bought rotisserie chicken is an ideal shortcut that saves time while keeping the result juicy and satisfying.
Ingredients
- Cooked, shredded chicken breast (about 4 cups, roughly 2 chicken breasts or one rotisserie chicken)
- Red bell peppers, halved and seeded
- Salsa verde (about 1/2 cup; mild or spicy to taste)
- Reduced-fat cream cheese (4 oz)
- Reduced-fat cheddar cheese, grated (4 oz total; use 3 oz in the filling and reserve 1 oz to sprinkle on top)
- Paprika (1 tsp)
- Onion powder (1/2 tsp)
- Scallions, chopped (2)
Note: Brand choices will affect nutrition calculations; the quantities above match the recipe photography and estimates.
Equipment
- Baking dish
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the bell peppers in half lengthwise and remove the seeds and ribs. Leaving the stem intact is optional for presentation.
- In a large bowl, combine the cream cheese, salsa verde, paprika and onion powder. Stir in 3 oz of the grated cheddar, reserving 1 oz for topping.
- Fold the shredded chicken and chopped scallions into the cheese mixture. Taste and adjust seasoning if needed.
- Spoon equal amounts of the filling into each pepper half and sprinkle the reserved cheddar over the tops.
- Place the filled peppers in a baking dish, cover with tented foil, and bake for 45 minutes to 1 hour, until the peppers are tender and the filling is hot.
How to serve and reheat
These stuffed peppers are versatile: serve them with a simple side salad, steamed vegetables, or a grain like rice if you want more carbs. For meal prep, they reheat well in the microwave, oven, or air fryer—choose whichever is most convenient. They’re an easy, low-maintenance option for lunches or dinners throughout the week.
Recipe summary
- Servings: 6
- Prep time: 10 minutes
- Cook time: 45–60 minutes
- Calories (per stuffed pepper half): approximately 262 kcal
- Approximate macros per serving: Carbs 7 g | Protein 37 g | Fat 8 g
- Weight Watchers: 3 points (estimate)
If you enjoyed this recipe, try similar ideas like turkey taco stuffed zucchini boats, bacon-wrapped jalapeño stuffed chicken, or healthy breakfast taquitos for more high-protein, flavorful meals.