Baked Cheesy Chicken Peppers

Baked Cheesy Chicken Peppers are a colorful, flavor-packed dish that’s perfect for a healthy family dinner. Juicy bell peppers are stuffed with a savory mixture of shredded chicken, cheese, and seasonings, then baked until bubbly and golden. This dish is hearty, satisfying, and naturally low-carb, making it a great option whether you’re meal-prepping or serving a weeknight crowd.

Why You’ll Love This Recipe

This recipe is everything you want in a weeknight dinner: fast, wholesome, and family-friendly. It’s also incredibly versatile, letting you use leftover chicken or whatever cheese you have on hand. The roasted peppers add a natural sweetness that pairs perfectly with the creamy, cheesy filling. Whether you’re cooking for picky eaters or a health-conscious crowd, this dish is a guaranteed hit.

Nutritional Information

These baked peppers are as nutritious as they are delicious. The chicken adds lean protein, while bell peppers are loaded with vitamins A and C. Using cream cheese and sour cream keeps the filling rich but not too heavy, and you can easily lighten it up by using low-fat alternatives. It’s a wholesome dish that feels indulgent while still fitting into a balanced diet.

Time Breakdown

One of the best parts of this recipe is how quickly it comes together. You only need about 15 minutes to prep the peppers and mix the filling, then just let the oven do the rest of the work. In under 45 minutes, you have a complete meal on the table, perfect for a weeknight dinner.

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–45 minutes

Ingredients You’ll Need

This recipe uses pantry and fridge staples that are easy to find and budget-friendly. From fresh bell peppers to cooked chicken and a few basic seasonings, you can whip up this dish without an extra grocery run. The combination of cream cheese and shredded cheese creates a perfectly creamy texture that holds everything together.

• 4 large bell peppers (any color)
• 2 cups cooked, shredded chicken
• 1 cup shredded cheddar or mozzarella cheese (plus extra for topping)
• ½ cup cream cheese, softened
• ¼ cup sour cream
• 2 garlic cloves, minced
• 1 tsp paprika
• 1 tsp onion powder
• Salt & pepper to taste
• 1 tbsp olive oil

Condensed Grocery Checklist

When you’re shopping for this recipe, the list is refreshingly short and simple. Grab fresh bell peppers, cooked chicken (or a rotisserie chicken for convenience), cream cheese, sour cream, shredded cheese, garlic, olive oil, and a few spices. With just these ingredients, you can make a flavorful, crowd-pleasing dinner.

• Bell peppers
• Cooked chicken
• Shredded cheese
• Cream cheese
• Sour cream
• Garlic
• Olive oil
• Seasonings (paprika, onion powder, salt, pepper)

How to Make – Step by Step

When you’re shopping for this recipe, the list is refreshingly short and simple. Grab fresh bell peppers, cooked chicken (or a rotisserie chicken for convenience), cream cheese, sour cream, shredded cheese, garlic, olive oil, and a few spices. With just these ingredients, you can make a flavorful, crowd-pleasing dinner.

1. Prep the Peppers: Slice bell peppers in half lengthwise and remove seeds and membranes. Brush with olive oil and place in a baking dish.
2. Mix the Filling: In a large bowl, combine shredded chicken, cream cheese, sour cream, garlic, paprika, onion powder, salt, and pepper. Stir until creamy, then fold in shredded cheese.
3. Stuff the Peppers: Fill each pepper half generously with the chicken mixture.
4. Bake: Sprinkle extra cheese on top and bake at 375°F (190°C) for 25–30 minutes, until peppers are tender and cheese is melted and bubbly.
5. Serve: Garnish with fresh parsley or chopped green onions if desired.

Ingredient Swaps & Variations

This dish is easy to customize to suit your preferences. You can swap the chicken for ground turkey or beef, use different cheeses for a new flavor profile, or add in veggies like spinach, corn, or black beans to make the filling heartier. You can also make it spicy with jalapeños or crushed red pepper flakes for a little kick.

• Protein Swap: Use ground turkey, ground beef, or shredded rotisserie chicken.
• Cheese Options: Try Monterey Jack, Colby, or a Mexican blend for a different flavor.
• Low-Fat Version: Use Greek yogurt instead of sour cream and reduced-fat cheese.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for heat.

Serving Suggestions

Baked cheesy chicken peppers are a complete meal on their own, but you can round them out with simple sides for a more filling dinner. A crisp garden salad, roasted vegetables, or a side of quinoa or cauliflower rice pairs beautifully. For a Tex-Mex twist, serve them with salsa, sour cream, or avocado slices.

Storing Tips

This recipe is great for meal prep because the peppers store and reheat well. Keep leftovers in an airtight container in the fridge and reheat in the oven for best results. You can even freeze them for up to two months, just thaw in the fridge overnight before baking to reheat.

Chef’s Special Tips

For softer peppers, pre-bake them for a few minutes before stuffing. Always shred your own cheese for the creamiest, smoothest melt. And don’t skip seasoning the inside of the peppers: it makes every bite flavorful.

• Pre-bake the peppers for 5–7 minutes before filling if you prefer softer peppers.
• For extra flavor, season the inside of the peppers with a little salt and pepper before stuffing.
• Shred your own cheese for the creamiest, best-melting results.

Conclusion

Baked Cheesy Chicken Peppers are the ultimate balance of flavor, nutrition, and convenience. They’re quick enough for a weeknight dinner yet flavorful enough to serve guests. With endless variations and a make-ahead option, this recipe is one you’ll come back to again and again.

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