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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.
Margaret says
I am trying my hand at these today! I am putting everything in the crock pot, so I can easily assemble them durring the week after work! Excited to try them!!
Milissa says
Hi,
Quick question…Jalapeno may be too spicy for me and the kids. Could we use diced green chiles? Should we drain them first? Thank you! Can’t wait to make (and eat!) these!
Karly says
Yes, diced green chiles will be great. I wouldn’t bother draining them as there usually isn’t much liquid in the cans anyway.
Elizabeth Czebieniak says
Made these last night and they were delish. So glad ti find some healthy yet tasty dinner food!
Lori Pepin says
These are amazing!!
Karly says
Glad you enjoyed them, Lori!
YVONNE J NIHART says
Would love to try them is there any substitute for the spicy ingredients? I can’t have any hot spices.
Toni Price says
This is a very good recipe…..I have made it several times.
Very flexible, too. I highly recommend it!
Janet says
I bet these would work good as an appetizer if you feel like stuffing a bunch of mini peppers ..i’m going to try this this weekend when we go to an event/camping..thanks looks really good.
Kendle says
What way would you suggest making these without using foil? Trying to avoid using that.
Karly says
I use foil, so I really don’t know of any alternatives.
Janet says
maybe use one of those covered bakers? like a dutch oven or ceramic baking dish that will hold up to the oven temp?
mary says
delish
Michelle says
I made these tonight and they were fantastic! I served them on a bed of shredded lettuce. I made my son’s in tortilla bowls instead of peppers (he’s not a fan). Everybody wolfed them down. I can’t wait to have leftovers tomorrow!
Karly says
Oh, I bet the filling was great in a tortilla bowl!
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Heather says
Made these tonight and the whole family loved them. Thank you!
Karly says
So glad to hear that!
aimee @ like mother like daughter says
These peppers are stuffed full of so many yummy things. They look perfect for dinner!
Tanya says
These are fantastic! Thank you for posting.
Karly says
Thanks, Tanya!
Michelle W says
I made these the other night and they are soooooo good! Thanks for the recipe!
P.S. I have an almost 12 year old … I totally relate! Hang in there….fight the good fight! 🙂
Bunny Ryan says
Hang in there… you only have 5-6 more years of living with that stranger. Love your recipe!!!