Creamy Chicken Stuffed Bell Peppers
Indulge in the ultimate comfort food with these Creamy Chicken Stuffed Bell Peppers, a hearty, low-carb dinner that’s as satisfying as it is flavorful. This easy-to-make recipe combines tender, shredded chicken with a velvety blend of cream cheese, sour cream, and a duo of melty mozzarella and cheddar cheeses, all seasoned to perfection with paprika, garlic powder, and onion powder. Nestled inside vibrant bell peppers and baked until golden and bubbly, these stuffed peppers are perfect for busy weeknights or impressing guests with minimal effort. Garnished with fresh parsley for a burst of color and aroma, this dish is both visually stunning and irresistibly delicious. Perfect for those who love creamy, cheesy comfort food with a healthy twist—ready in under an hour!
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Recipe Information
Ingredients
- 4 large bell peppers
- 2 cups (shredded) cooked chicken breast
- 8 ounces (softened) cream cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons (chopped) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and set them aside.
In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, 3/4 cup shredded mozzarella, 3/4 cup shredded cheddar, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly until well combined.
Stuff each bell pepper with the creamy chicken mixture, pressing it down gently to fill the cavity completely.
Place the stuffed bell peppers upright in a baking dish. Cover the dish with aluminum foil to prevent the tops from over-browning.
Bake in the preheated oven for 25 minutes.
Remove the dish from the oven and carefully take off the foil. Sprinkle the remaining shredded mozzarella and cheddar evenly over the tops of the stuffed peppers.
Return the dish to the oven and bake uncovered for an additional 5–7 minutes, or until the cheese is melted and bubbly.
Garnish the stuffed peppers with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.5 g | 242% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 3954 mg | 172% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 38.2 g | ||
| Protein | 191.9 g | 384% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2105 mg | 162% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
