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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.
Misty says
Delicious!!!
Kay says
I want to try this recipe, it looks very tasty. Does it have to be covered with aluminum foil in the oven? I don’t like having my food touch the foil (esp. when heated) directly. Thanks for a great recipe; btw, even with the jump to recipe button, your page is difficult to navigate as too many ads pop up and take a long time to load.
Karly Campbell says
Hi Kay! I’m sorry you’re having a hard time with ad popups. There actually shouldn’t be any at all – just the video player that shows up in the corner and runs an ad between videos. I’ll see if I can recreate that and report those ads.
The peppers do need to be covered in the oven or they won’t get tender. You could try boiling the peppers first and then filling and baking them to see if you can get away without covering them.
Kay says
Thanks Carly; maybe it’s my browser. Thanks for the tip about boiling the peppers first!
Jim says
Could it possibly be premade and refidgerate for a day to two? Maybe make a batch. vacume seal and freeze for quick prep? I have made this before and Wife and I love it. (1/2 recipie Make it every few weeks. Have changed a bit with Italian dressing, shredded pulled pork, garlic, ect.. Using this as a base, imagination is endless.. lol
Karly Campbell says
Hi Jim! Glad you enjoy the recipe. Yes, these would be fine to make a day or two in advance and then bake. 🙂
Stephanie says
I made this for me tonight. i wanted stuffed peppers that aren’t loaded with carbs. I found that I’m insulin resistant so trying to be very careful. This was delicious!
Karly says
So glad you enjoyed the recipe, Stephanie!
Nadia says
Amazing!!!!!!!! I used ground chicken because that’s what we had. So delicious and filling ?
Liz says
These were very good. My kids keep asking when I’ll make them again, so here we go 🙂 thanks for sharing!
Karly says
Love to hear that, Liz!
Boone says
Fantastic! I’ve made this several times and everyone loves it! Thanks for sharing it!
John Doe says
The comments on the blog are really distasteful, especially about your daughter. Unfortunately leaves a bad taste in wanting to try any of your recipes.
Karly says
Sorry you feel that way. This is a blog, though…a place to share stories with readers. Most of my readers with tweens will be able to relate to the struggles of raising them. Not sure what’s distasteful about that, but sounds like you might want to try a cookbook or something like AllRecipes where you can skip the personal stories and skip straight to the recipe. 🙂
Amy C says
Very classy response. I didn’t even see any of the comments because I was here for the recipe, so I hit the jump to the recipe button…. It’s there so you don’t have to read the blog if you don’t want to or don’t have time!
I have three daughters and a son. My oldest is six. My youngest 6 months. Being a mom is hard! The greatest blessing I have and my greatest joy, but hard nonetheless.
Cinnamon girl says
Great recipe! John just shut up you’ll never understand the complicity of the mother/daughter relationship .Karly keep cooking and in about ten years ya’ll will be best friends
Katie says
Shut up “John doe”.
You couldn’t even put your real name.
Unfortunately it sounds like you don’t have a daughter and will never understand the struggle with raising such a child.
I have a daughter who is turning 10 and laughed when I read this because it’s so relatable.
Thanks so much for this recipe! Going to try it out when our oven isn’t broken ?
MP (Mary Pat) says
Great recipe.. John Doe, maybe you need to look up definition of blog. Sounds like Karly is talking about my daughter when a teenager!
Heather Hunter says
Do you think you could adapt this into a casserole?
Karly says
Hi Heather! I’m sure you could, with a bit of experimenting. 🙂
Graham Pelletier says
Very good….and I did turn it into a casserole. Just cut the peppers into strips and combined with the rest. I did add onions….I love onions….the aroma of the cumin just about made me break into the oven! Thanks for a great low carb go to dinner.
Annabel says
This was such a delicious dish that I had to come her and praise it. My family loved it. Paired it was some brown rice and quinoa. I did modify the recipe by adding 2 cloves of minced garlic and a teaspoon of onion powder. Definitely in my meal rotation. Thank you for sharing!
Stacey says
So good! I used some rotisserie chicken, and mozzarella instead of Monterey Jack because that’s what I had in my fridge, and it was delicious! Thank you!
Karly says
Thanks, Stacey!
Shanon says
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!
Karly says
Love to hear that! Thanks, Shanon!
Rory Fascione says
Your recipe is AWESOME and don’t worry your kids WILL come back to earth in their early 20’s !
Karly says
Haha, thanks, Rory!
THOMAS says
I hate that I always have to scroll through the back story before I get to the recipe.
Karly says
This is how blogs work. If you don’t want to read it, you can either hit the jump to recipe button right at the top of the post above the first photo or you can use a cookbook or other website like Food Network or All Recipes. 🙂
Stephanie Cooper says
These are so good my daughter in-law made them they are so good now I am making them I might of use to much sour cream I will let you know