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Cream Cheese Chicken Stuffed Peppers filled with shredded chicken, cream cheese, and spices.

Cream Cheese Chicken Stuffed Peppers

A cozy and filling meal, Cream Cheese Chicken Stuffed Peppers are easy to make and often become a family favorite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Bell peppers (red, orange, yellow, or green) Choose firm peppers that can stand upright.
  • 2 cups Cooked shredded chicken Rotisserie or leftover grilled chicken works well.
  • 8 ounces Cream cheese Soften before mixing.
  • 1 cup Shredded cheese (mozzarella or cheddar) Pepper jack can be used for a spicy kick.
Seasonings
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/4 teaspoon Paprika Optional for additional flavor.
  • 1 tablespoon Ranch seasoning Optional but adds great flavor.
Optional Add-ins
  • 1 cup Chopped spinach Adds nutritional value and flavor.
  • 1/2 cup Chopped mushrooms
  • 1/2 cup Cooked bacon bits Adds a smoky flavor.
  • 1 spoon Salsa To taste.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly oil a baking dish.
  2. Cut the bell peppers in half lengthwise and scoop out the seeds and white ribs.
  3. Mix the softened cream cheese, shredded chicken, half of the shredded cheese, and seasonings in a bowl. If it's too thick, add a spoonful of sour cream or a splash of milk to make it scoopable.
Cooking
  1. Stuff the peppers with the filling, ensuring to mound it slightly at the top. Sprinkle the remaining cheese over the top.
  2. Cover the stuffed peppers loosely with foil and bake for about 20 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the peppers are tender and the tops are bubbly.
  3. For a golden top, broil for 1 to 2 minutes at the end, keeping a close eye on it.

Notes

These stuffed peppers can also be refrigerated up to 24 hours before baking. Additionally, they can be frozen, but keep in mind that the peppers may become softer after thawing. To keep from adding extra moisture to the filling, avoid watery ingredients and let cooked ones cool before mixing.