Healthy Chicken Stuffed Peppers – Creamy, Flavorful, and Family-Friendly

🎉 Introduction

Few dinners check as many boxes as chicken stuffed peppers. They’re colorful, comforting, and incredibly versatile—perfect for busy weeknights, meal prep, or a wholesome family dinner. This version leans into bold flavor with lighter ingredients, combining tender cooked chicken, creamy reduced-fat cheeses, and zesty salsa verde, all baked inside sweet bell peppers.

What makes these chicken stuffed peppers special is the balance: you get satisfying creaminess without heaviness, a gentle spice from paprika and salsa verde, and freshness from scallions. The peppers soften in the oven, becoming naturally sweet and tender, while the filling stays juicy and flavorful.

If you love easy chicken dinners, healthy comfort food, and simple baked recipes, this dish is about to earn a regular spot in your rotation.

🧰 Equipment Needed

To make these chicken stuffed peppers, you’ll need:

• Baking dish
• Mixing bowl
• Measuring cups and spoons
• Knife and cutting board
• Spoon or spatula
• Aluminum foil (optional)

Tip: Choose peppers that can stand upright to keep the filling neatly inside.

🛒 Ingredients

Prepare and measure everything before assembling.

Protein

• 4 cups cooked chicken breast, shredded or diced

Vegetables

• 3 bell peppers (any color), halved and seeds removed
• 2 scallions, finely sliced

Creamy Filling

• 4 oz reduced-fat cream cheese, softened
• 4 oz reduced-fat cheddar cheese, grated

Sauce & Seasoning

• ½ cup salsa verde
• 1 teaspoon paprika
• ½ teaspoon onion powder

Ingredient Notes:

• Salsa verde adds brightness and moisture without heaviness.
• Reduced-fat cheeses keep the dish creamy yet lighter.
• Bell peppers act as an edible bowl and add natural sweetness.

👩‍🍳 Directions

Follow these steps for perfectly baked chicken stuffed peppers.

Step 1: Preheat the Oven

• Preheat oven to 190°C (375°F).
• Lightly grease a baking dish.

Step 2: Prepare the Peppers

• Slice bell peppers in half lengthwise.
• Remove seeds and membranes.
• Arrange pepper halves cut-side up in the baking dish.

Step 3: Make the Filling

• In a large bowl, combine:
  • Cooked chicken
  • Cream cheese
  • Cheddar cheese
  • Salsa verde
  • Paprika
  • Onion powder
• Mix until creamy and evenly combined.

Step 4: Add Freshness

• Fold in sliced scallions.
• Taste and adjust seasoning if needed.

Step 5: Stuff the Peppers

• Spoon the chicken mixture generously into each pepper half.
• Press lightly so the filling sits snugly.

Step 6: Bake

• Cover loosely with foil.
• Bake for 25 minutes.

Step 7: Finish Baking

• Remove foil.
• Bake uncovered for another 10–15 minutes, until:
  • Peppers are tender
  • Cheese is melted and lightly golden

Step 8: Rest and Serve

• Let rest for 5 minutes before serving.

🍽️ Servings & Timing

• Servings: 6 pepper halves
• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: About 55 minutes

A simple, satisfying meal with minimal cleanup.

🧊 Storage & Reheating

Storage

• Store leftovers in an airtight container in the refrigerator for up to 4 days

Reheating

• Reheat in the oven at 170°C (325°F) until warmed through
• Or microwave individual portions

Tip: Cover loosely while reheating to keep peppers moist.

🥄 Variations

Make these chicken stuffed peppers your own:

• Spicy Version
  • Add chili flakes or spicy salsa verde
• Extra Veggie Boost
  • Add finely diced zucchini or spinach to the filling
• Low-Carb Option
  • This recipe is naturally low-carb
• Mexican-Inspired
  • Add cumin and fresh cilantro
• Extra Cheesy
  • Sprinkle a little more cheddar on top before baking

❓ 10 FAQs

1. Can I use rotisserie chicken?
   Yes, it works perfectly.
2. Do I need to pre-cook the peppers?
   No, baking softens them just right.
3. Is this recipe kid-friendly?
   Yes, it’s creamy and mild.
4. Can I make it ahead of time?
   Yes, assemble and refrigerate before baking.
5. Are these peppers healthy?
   Yes, they’re balanced and protein-rich.
6. Can I freeze them?
   Yes, freeze baked peppers for up to 2 months.
7. What color peppers are best?
   Red, yellow, or orange are slightly sweeter.
8. Can I add rice or grains?
   You can, but it will increase carbs.
9. Why use salsa verde?
   It adds moisture and tangy flavor.
10. Can I double the recipe?
    Absolutely—use a larger baking dish.

🏁 Conclusion

These chicken stuffed peppers are proof that comfort food can be both easy and nourishing. Creamy, cheesy filling paired with tender bell peppers creates a meal that’s satisfying without being heavy, and flexible enough to suit many tastes.

Whether you’re meal prepping, feeding a family, or just craving something warm and flavorful, this recipe delivers every time. Once you try it, it’s sure to become one of your go-to easy chicken dinners.

Adam

Healthy Chicken Stuffed Peppers – Creamy, Flavorful, and Family-Friendly

Few dinners check as many boxes as chicken stuffed peppers. They’re colorful, comforting, and incredibly versatile—perfect for busy weeknights, meal prep, or a wholesome family dinner. This version leans into bold flavor with lighter ingredients, combining tender cooked chicken, creamy reduced-fat cheeses, and zesty salsa verde, all baked inside sweet bell peppers. What makes these chicken stuffed peppers special is the balance: you get satisfying creaminess without heaviness, a gentle spice from paprika and salsa verde, and freshness from scallions. The peppers soften in the oven, becoming naturally sweet and tender, while the filling stays juicy and flavorful. If you love easy chicken dinners, healthy comfort food, and simple baked recipes, this dish is about to earn a regular spot in your rotation.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 pepper halves

Ingredients Equipment Method Notes

Ingredients

  

• Prepare and measure everything before assembling.

Protein

• 4 cups cooked chicken breast shredded or diced

Vegetables

• 3 bell peppers any color, halved and seeds removed
• 2 scallions finely sliced

Creamy Filling

• 4 oz reduced-fat cream cheese softened
• 4 oz reduced-fat cheddar cheese grated

Sauce & Seasoning

• ½ cup salsa verde
• 1 teaspoon paprika
• ½ teaspoon onion powder

Ingredient Notes:

• Salsa verde adds brightness and moisture without heaviness.
• Reduced-fat cheeses keep the dish creamy yet lighter.
• Bell peppers act as an edible bowl and add natural sweetness.

Equipment

• To make these chicken stuffed peppers, you’ll need:
• Baking dish
• Mixing bowl
• Measuring cups and spoons
• Knife and cutting board
• Spoon or spatula
• Aluminum foil (optional)
• Tip: Choose peppers that can stand upright to keep the filling neatly inside.

Method

 

1. Follow these steps for perfectly baked chicken stuffed peppers.

Step 1: Preheat the Oven

1. Preheat oven to 190°C (375°F).
2. Lightly grease a baking dish.

Step 2: Prepare the Peppers

1. Slice bell peppers in half lengthwise.
2. Remove seeds and membranes.
3. Arrange pepper halves cut-side up in the baking dish.

Step 3: Make the Filling

1. In a large bowl, combine:
2. Cooked chicken
3. Cream cheese
4. Cheddar cheese
5. Salsa verde
6. Paprika
7. Onion powder
8. Mix until creamy and evenly combined.

Step 4: Add Freshness

1. Fold in sliced scallions.
2. Taste and adjust seasoning if needed.

Step 5: Stuff the Peppers

1. Spoon the chicken mixture generously into each pepper half.
2. Press lightly so the filling sits snugly.

Step 6: Bake

1. Cover loosely with foil.
2. Bake for 25 minutes.

Step 7: Finish Baking

1. Remove foil.
2. Bake uncovered for another 10–15 minutes, until:
3. Peppers are tender
4. Cheese is melted and lightly golden

Step 8: Rest and Serve

1. Let rest for 5 minutes before serving.

Notes

🧊 Storage & Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days

Reheating

Reheat in the oven at 170°C (325°F) until warmed through

Or microwave individual portions

Tip: Cover loosely while reheating to keep peppers moist.

🥄 Variations

Make these chicken stuffed peppers your own:

Spicy Version

Add chili flakes or spicy salsa verde

Extra Veggie Boost

Add finely diced zucchini or spinach to the filling

Low-Carb Option

This recipe is naturally low-carb

Mexican-Inspired

Add cumin and fresh cilantro

Extra Cheesy

Sprinkle a little more cheddar on top before baking

❓ 10 FAQs

Can I use rotisserie chicken?
Yes, it works perfectly.

Do I need to pre-cook the peppers?
No, baking softens them just right.

Is this recipe kid-friendly?
Yes, it’s creamy and mild.

Can I make it ahead of time?
Yes, assemble and refrigerate before baking.

Are these peppers healthy?
Yes, they’re balanced and protein-rich.

Can I freeze them?
Yes, freeze baked peppers for up to 2 months.

What color peppers are best?
Red, yellow, or orange are slightly sweeter.

Can I add rice or grains?
You can, but it will increase carbs.

Why use salsa verde?
It adds moisture and tangy flavor.

Can I double the recipe?
Absolutely—use a larger baking dish.

🏁 Conclusion

These chicken stuffed peppers are proof that comfort food can be both easy and nourishing. Creamy, cheesy filling paired with tender bell peppers creates a meal that’s satisfying without being heavy, and flexible enough to suit many tastes.

Whether you’re meal prepping, feeding a family, or just craving something warm and flavorful, this recipe delivers every time. Once you try it, it’s sure to become one of your go-to easy chicken dinners.