These Chicken Stuffed Peppers are an easy dinner made with tender shredded chicken, creamy cheese, salsa, and a little jalapeño, all tucked inside sweet bell peppers. The peppers become tender in the oven while the filling turns warm, creamy, and cheesy. It is the kind of meal that feels comforting without requiring a lot of work in the kitchen.
The best part is that you can prepare the chicken ahead of time and have the filling ready in just a few minutes. Serve the peppers on their own for a simple low-carb dinner, or add rice, a salad, roasted vegetables, or your favorite Mexican-inspired sides when you want a more filling meal.
Ingredients
| Ingredient | Amount |
|---|---|
| Bell peppers | 4 medium, any color |
| Cooked shredded chicken | 2 cups |
| Cream cheese | 8 oz, softened |
| Mexican cheese blend | 1 cup, shredded |
| Jalapeño | 1, finely diced |
| Ground cumin | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Salsa | 1/2 cup |
| Fresh cilantro | 2 tablespoons, chopped, optional |
Also Read: Stuffed Peppers with Ground Beef
How to Make Chicken Stuffed Peppers
1. Prepare the peppers
Start by preheating your oven to 350°F (175°C). Lightly grease a large baking dish. Wash the bell peppers, cut them in half lengthwise, and remove the seeds and white membranes. Arrange the pepper halves cut-side up in the baking dish.
2. Make the chicken filling
Add the shredded chicken, softened cream cheese, shredded Mexican cheese, diced jalapeño, cumin, salt, and salsa to a mixing bowl. Stir everything together until the chicken is evenly coated and the filling looks creamy. If your cream cheese is still cold, let it sit at room temperature for a little while before mixing.
3. Fill the peppers
Spoon the chicken mixture into each pepper half. Divide the filling as evenly as possible so every pepper gets plenty of chicken and cheese. Sprinkle chopped cilantro over the top if you like a fresh, herby finish.
4. Bake
Cover the baking dish loosely with aluminum foil and bake for about 40 to 45 minutes. The peppers should be tender and the filling should be hot throughout. If you want a more browned and cheesy top, remove the foil during the final 10 to 15 minutes of baking.
5. Serve
Let the peppers sit for a couple of minutes before serving. They are best enjoyed warm, while the filling is still creamy and the cheese is melted.
What You Can Do Better
A few small changes can make these stuffed peppers even better. Use peppers that are similar in size so they finish cooking at roughly the same time. Red, yellow, and orange peppers are naturally sweeter, while green peppers have a more savory flavor.
For a smoother filling, make sure the cream cheese has softened before you start mixing. Rotisserie chicken is also a convenient shortcut if you do not have cooked chicken ready. For extra heat, leave some jalapeño seeds in the mixture or add a pinch of crushed red pepper. If you prefer a milder dinner, remove all the seeds and use a mild salsa.
For a cheesier finish, add a little extra shredded cheese during the final few minutes of baking. Cheddar, Monterey Jack, mozzarella, or pepper Jack can all work well depending on the flavor you want.
Also Read: Halloween Stuffed Peppers
What to Serve with Chicken Stuffed Peppers
These peppers are filling enough to serve as a complete meal, but a simple side can turn them into a larger dinner. Try them with a crisp green salad, roasted broccoli, steamed vegetables, Mexican rice, cauliflower rice, or a small serving of guacamole and tortilla chips.
Storage and Reheating
Allow leftover stuffed peppers to cool before placing them in an airtight container. Keep them refrigerated and use them within 3 to 4 days. To reheat, place the peppers in a baking dish and warm them in a 350°F (175°C) oven for about 10 to 15 minutes, or until heated through.
You can also freeze the cooked peppers. Wrap them individually or place them in a freezer-safe container and use within about 3 months for the best quality. Thaw frozen peppers in the refrigerator before reheating.
Nutrition Information
The approximate nutrition per serving is based on the ingredients used in this recipe. Actual values can vary depending on the chicken, cheese, salsa, and size of the peppers.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 164 kcal |
| Carbohydrates | 7 g |
| Protein | 17 g |
| Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 43 mg |
| Sodium | 586 mg |
| Fiber | 2 g |
| Sugar | 5 g |
| Calcium | 210 mg |
| Iron | 1 mg |
Also Read: Stuffed Chicken Breast Recipe
Recipe at a Glance
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 40–45 minutes |
| Total Time | About 55 minutes |
| Servings | 8 pepper halves |
| Course | Main Course |
| Cooking Method | Baked |
Also Read: Melt in Your Mouth Chicken
Frequently Asked Questions
Can I use leftover chicken?
Yes. Leftover roasted chicken or rotisserie chicken works particularly well. Just shred or finely chop the chicken before mixing it with the other filling ingredients.
Can I use another type of cheese?
Absolutely. Cheddar, Monterey Jack, mozzarella, or Pepper Jack are good choices. Use a mild cheese for a softer flavor or Pepper Jack if you want some extra heat.
Do I need to cook the peppers before stuffing them?
No. The peppers can go directly into the oven after being filled. They will soften as they bake. If you prefer very soft peppers, you can briefly blanch them before adding the filling.
Can I make these ahead of time?
Yes. Assemble the stuffed peppers, cover them, and refrigerate them for up to a day before baking. When ready to cook, bake as directed and add a few extra minutes if the peppers are very cold.
How can I make them spicier?
Add more jalapeño, leave some of the seeds in, use a hot salsa, or mix a little Pepper Jack cheese into the filling.
