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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.
Angie says
Excellent recipe for keto! Make this last night using peppers from my garden!
Karly says
So glad you enjoyed it!
M says
this looks soo good. i’m gonna make these tonight!
if you have a gas stove, charring them on the flame before filling and baking gives nice flavor.
also adding riced cauliflower might be nice too.
(i always add to recipes and hopefully i don’t ruin it?)
Charline Blair says
Do you have any microwave homemade soups, casseroles,desserts, etc. Need low carb recipes?
I live in an assissted living facility and am only allowed a microwave. Please help.
Karly says
Hi Charline! I’m afraid I don’t have any recipes specifically for the microwave.
Andi says
I made these at the beginning of summer with rotiisierrie chicken and peppers from the store. Today I am making them with poached breasts and peppers from the garden. Love this recipe!!!
Karly says
So glad you enjoy the stuffed peppers! I’m sure they’ll be even better with homegrown peppers! 🙂
John L says
Excellent results with this recipe. Also, really enjoyed the teenage experience comments. Reminded me of a Mark Twain quote that I can only paraphrase: I left home when I was 19 and returned at 21. I was shocked to see how much my mother had learned in only two short years.
Karly says
Haha! Best quote ever!
Karen Rickards says
made these yesterday now everyone wants the recipe. They were perfect for our gathering.
Nena Hart says
Trying these tonight, they look great, is this something that could be broiled to speed on the cooking if I don’t have 40 minutes?
Karly says
The peppers likely won’t cook through under the broiler.
Chelsea says
I have made these many times and they are sooo yummy! Thanks for sharing this recipe! Love it!
Agneta says
Would love to try out this recipe. What kind of salsa did you use please? Thank you
Karly says
I use either my homemade salsa or Tostito’s restaurant style salsa.
Diana says
Thank you for your story. I think I really needed it. I am in your shoes but now dealing with mine for 5 years. I feel like she will be the death of me. I even say it. It’s funny my sister made this recipe and it was so good. So I was searching for it to make it. I wish you luck. I’m glad I am not the only one feeling this way.
Karly says
Good luck with your little one!
Laura says
Can these be frozen and then baked in the oven? I made them once before and loved them. Would like to have a stash in the freezer
Karly says
I haven’t tried this, but I think it would work. The cream cheese might not be quite so creamy though.
laura says
I froze them, defrosted and cooked as per directions and they came out great!
Jamie says
Are these good re heated up ???? Like to make ahead and eat all week
Karly says
Yep, they reheat great. 🙂
Michelle says
Could you make these at night and reheat for lunch? How would you suggest?
Karly says
Totally! Just keep them covered in the fridge and reheat in the microwave.
gigi says
What would be good to serve with these?
Crissy says
These peppers were amazing! I used 2 small green peppers and one large red one! The filling tasted so good! I added extra shredded chicken and green onions. Tasted amazing with Crystal hot sauce and sweet potatoes on the side!