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These Cream Cheese Chicken Stuffed Peppers are the perfect answer to a busy weeknight! The 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 the sweetness of 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:
Filling: Add all of the ingredients for the filling to a bowl and stir well to combine.
Helpful Tip!
Low Carb Stuffed Peppers
Most 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.
Prepare the Peppers: Cut the peppers in half from top to bottom and remove the membranes.
Stuff: Spoon the filling into each pepper.
Bake: Place all of the pepper halves in a baking dish, cover with foil, and bake for 40 minutes.
Helpful Tip!
Boiling Your Stuffed Peppers
You’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.
Serving Suggestions:
Our Chicken Stuffed Peppers are full of protein thanks to the chicken and cheese, so they’ll fill up hungry bellies nicely. We do like to serve these with something simple on the side, such as cilantro lime cauliflower rice or a side salad topped with our cilantro lime dressing.
If you’re not watching carbs, these would go great with our Mexican rice recipe and easy refried beans.
FAQs:
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.
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.
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!
- Taco Stuffed Mini Peppers
- Buffalo Chicken Stuffed Peppers (Low Carb)
- Spinach Artichoke Stuffed Peppers (Low Carb)
- Lasagna Stuffed Peppers
- Sloppy Joe Stuffed Peppers
Cream Cheese Chicken Stuffed Peppers
Ingredients
- 4 bell peppers any color
- 2 cups cooked, shredded chicken
- 8 ounces cream cheese room temperature
- 4 ounces monterey jack shredded
- 4 ounces cheddar shredded
- 1 small jalapeno minced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 cup salsa
- chopped cilantro and sour cream for topping
Instructions
- Preheat oven to 350 degrees.
- Slice peppers in half and remove the seeds and membrane. Place in a 9×13 baking dish.
- Add chicken, cream cheese, monterey jack, cheddar, jalapeno, cumin, salt, and salsa to a medium mixing bowl and stir well to combine.
- Spoon chicken mixture evenly into each halved pepper.
- Cover tightly with foil and bake for 40 minutes.
- Serve immediately, topped with cilantro and sour cream if desired.
Tips & Notes:
Nutrition Information:
This recipe was originally published in 2017. It was updated with new photos in 2023. Original photos below.
Stephanie says
By the way, my daughter is only 11 months and I’m already dreading the day she learns how to tell me that I’m wrong, AHHH!!
CJ says
Oh that will come as soon as she goes to preschool ! They pick it from kids that have siblings that age. Enjoy the baby and some don’t act this way. I knew very early on never to speak that way but I was born in ’53, def a different time!
Stephanie says
I can’t develop a recipe without eating it EITHER (and by that I mean, as soon as the camera is down, the fork is OUT!)….This is definitely a low carb recipe that would work VERY well in my house and I have every intention of running to the store for some bell peppers this afternoon. I’m always trying to think of different ways to stuff peppers and this definitely wins as my favorite idea YET. Can’t wait to have it, thanks Karly!
Kay says
I’m a dip person so I made this as one. It was soooo good. I didn’t bake it or put the shredded cheese on top. I just dipped the bell peppers in.
Karly says
Great idea!
Lori Thompson says
Made these last night and both my husband and I loved them (he’s taking leftovers for lunch). I was getting home a little late so bought and used a rotesserie chicken. I will confess Inhad to slightly alter because I thought I had salsa (I ALWAYS have salsa but not last night?) and only had 1/2 of a tub of spreadable cream cheese (once again thought I had a block of fat free cream cheese)…..anyway used a half can of drained petite diced tomatoes and just added a little onion and extra seasoning to make it like salsa and added a little sour cream with the cream cheese. I hate when people talk about how good a recipe is yet make all these changes but in this case I had no choice. I don’t think it changed the flavor too much and again it was delicious!!! Will make again…..the right way!?
Karly says
Glad this was a hit for you guys! Your changes sound great. 🙂
Rosanne says
I feel your, “raising a tween daughter pain”. I’m right there with you. Maybe we should go bowling sometime. ?
Lesley says
So yummy! Made the family brown beans and corn bread for dinner so It was a perfect time for me to do this for myself. I added onions and mushrooms and it was perfect.
Erin says
Do you have a link to a recipe for the chicken? I boil or slow cook when I need chicken for this type of recipe but I was wondering if you have a better way?
Karly says
I use this shredded chicken. 🙂
Debs says
Love this so much Karly! They look so lovely and quick to make too. It’ll pass. I know when I was a teenager I thought my Mum was the dumbest. Now I know how genius she really is!
Sherrie Johnson says
This recipe looks so very yummy! It’s only my husband and me here…so I think…along with a nice salad…and some fruit…this would be a great meal! Gonna try it this week. Oh, and by the way…this tween/teen girl thing? It will be gone so fast. Yes…you’ll wonder how you survived…but you will indeed. I have 2 sons and 2 daughters. I remember telling my oldest daughter that some day…she’ll have a daughter and she’ll know what I went through. Well…she had 1 son and TWO daughters. And yup…she went through it too and survived. My youngest daughter was quite a challenge. She ended up with 2 sons! My oldest son has a daughter and a son. The thing I love is that my youngest son has three little girls…the oldest just turned 12 two weeks ago. They are going through exactly what you’re going through! Oh my…and I…the Grandma… can just be a Grandma! My 5 oldest grandchildren are married…some with children of their own. Girls are so much more expressive than boys. And they know exactly what they want and how to do it right…and their opinions are always the only ones that matter, and Moms apparently don’t have a clue! Ha ha! I will say… I, too, survived those years and have two very strong, successful girls who graduated college and have wonderful careers. They are great wives and mothers. All you can do is the best you can do…don’t compromise your values and morals of course…but also, be flexible in the little things. I remember reading years ago that if a particular situation will make a difference in the child’s life in 5 years, you need to address, correct and discipline. If not… then just do whatever is necessary to move beyond and get through the moment. This, too, shall pass! I love your blog.
Mary says
These sound wonderful. Have to give them a try.
I have a 17 year old daughter and she’s an ONLY so she’s double trouble. Having grown up on a farm with 4 brothers this whole girl thing is a mystery to me. I just try to remain consistent and not fall into her trauma…..and not do anything that will send me to jail. 🙂
Karly says
Good luck, mama!!
Joanne says
The teen years can be tough; I thought I knew it all too during those years! 🙂 These stuffed peppers look great, and will be making this dish for my family.
Natasha @ Salt & Lavender says
Ah teenagers. I was a rotten one! It’ll pass… it’ll just feel like forever until that happens. I’m liking the look of these… I could use a little comfort on this Monday!
Karly says
I was pretty rotten too. Definitely payback. 😉
Colleen says
You will survive, trust me. Eventually, they become BFF’s again! But not before you’ve been thoroughly tested in every way. The joys of being a mom are sometimes hard to remember during the teen years 🙂 Oh, but no matter how old they get, they still know more than we do… These peppers look insanely good. I need these in my life!
Dana @ 3boysunprocessed says
Low carb is right up my alley being my winter bod needs some help! HAHA 🙂 Looks delish!
Susan @ Culinary Envy says
I would love a pan of these to go please! And, I remember going through that phase with my Mom…this too shall pass!