Creamy Chicken Stuffed Peppers Recipe

Creamy chicken stuffed peppers are the perfect comfort food dish, combining tender chicken, fresh bell peppers, and a rich, creamy filling. This dish is not only a delicious and satisfying meal but also a great way to incorporate vegetables and protein into your diet. The mild sweetness of the bell peppers paired with the savory, cheesy chicken filling creates a balanced and flavorful meal that is perfect for weeknight dinners, meal prep, or even entertaining guests.

Step-by-Step Instructions

Step 1: Prepping the Bell Peppers

1. Select Your Peppers: Choose 4 large bell peppers. The best peppers for stuffing are those that have flat bottoms, so they can stand upright without tipping over. Red, yellow, or orange bell peppers tend to be sweeter, while green peppers have a slightly more bitter taste. Choose according to your preference.
2. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off each bell pepper and remove the seeds and membranes inside. If the peppers are slightly uneven on the bottom, you can slice a small piece off to create a flat surface, allowing them to stand upright in the baking dish.
3. Par-bake the Peppers: To soften the peppers before stuffing them, place them in a baking dish and cover the dish with foil. Bake in the preheated oven for about 10-15 minutes, or until the peppers are slightly softened but still hold their shape. This step ensures that the peppers are tender after stuffing and baking.

Step 2: Making the Creamy Chicken Filling

1. Cook the Chicken: If you haven’t already cooked the chicken, you can quickly prepare it by poaching or baking. For poaching, place the chicken breasts in a pot of water or chicken broth, bring it to a boil, then reduce the heat and simmer for 15-20 minutes until the chicken is fully cooked. Once done, shred the chicken using two forks or a hand mixer. Set aside.
2. Sauté the Onions and Garlic: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until the onions are soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Create the Creamy Base: To the skillet with the onions and garlic, add the cream cheese, sour cream, and chicken broth. Stir continuously until the cream cheese melts and combines with the other ingredients, forming a creamy sauce. You can also use Greek yogurt instead of sour cream if you want a lighter option.
4. Add the Chicken and Rice: Stir the shredded chicken and cooked rice into the creamy sauce. Mix well until all the ingredients are evenly coated in the creamy mixture. If the filling seems too thick, you can add a little more chicken broth to loosen it up.
5. Season the Filling: Stir in the smoked paprika, cumin, onion powder, salt, and pepper. Taste the filling and adjust the seasonings as needed. The smoky flavor from the paprika, combined with the slight tang of the cream cheese and sour cream, creates a well-balanced and flavorful filling.
6. Optional Add-ins: If you’d like to incorporate additional ingredients, now is the time to stir in any extras. Chopped spinach, corn, black beans, or even some diced jalapeños can add more texture and flavor to the filling. For a spicier kick, sprinkle in some chili powder.

Step 3: Stuffing the Peppers

1. Stuff the Peppers: Once the peppers have been par-baked and the filling is ready, carefully spoon the creamy chicken mixture into each pepper. Fill them generously, pressing down gently to pack the filling tightly. The filling should mound slightly over the top of each pepper.
2. Top with Cheese: Sprinkle shredded cheddar cheese and grated Parmesan over the top of each stuffed pepper. The cheese will melt and create a golden, bubbly topping as the peppers bake.

Step 4: Baking the Stuffed Peppers

1. Bake the Peppers: Cover the baking dish with foil and bake the stuffed peppers in the preheated oven for 25-30 minutes. This allows the peppers to fully soften and the flavors to meld together.
2. Uncover and Brown: After 25-30 minutes, remove the foil and continue baking for another 10-15 minutes, or until the cheese on top is melted and bubbly, and the edges of the peppers start to brown slightly.

Step 5: Serving the Stuffed Peppers

1. Garnish and Serve: Once the stuffed peppers are done baking, remove them from the oven and let them cool for a few minutes before serving. Garnish with freshly chopped parsley for a pop of color and added freshness.
2. Serving Suggestions: These creamy chicken stuffed peppers are a complete meal on their own, but you can also serve them with a side salad, garlic bread, or roasted vegetables. For a heartier option, pair them with mashed potatoes or a grain like quinoa or couscous.
3. Optional Finishing Touch: For an extra burst of flavor, drizzle a little hot sauce or a squeeze of lemon juice over the top of the stuffed peppers just before serving.

Variations and Customizations

One of the great things about stuffed peppers is their versatility. You can easily customize this recipe to suit your taste preferences or dietary needs. Here are a few ideas to try:

1. Low-Carb Option: Replace the rice with cauliflower rice for a low-carb version of this dish. The creamy filling will still be rich and satisfying, and the cauliflower rice will blend seamlessly with the chicken.

2. Spicy Version: Add diced jalapeños or a pinch of red pepper flakes to the creamy filling for a spicy kick. You can also use pepper jack cheese instead of cheddar for an extra layer of heat.

3. Vegetarian Option: To make a vegetarian version of this dish, replace the chicken with cooked quinoa, lentils, or chickpeas. You can also add extra vegetables like zucchini, mushrooms, or eggplant to bulk up the filling.

4. Mexican-Inspired Stuffed Peppers: Swap the seasoning with taco seasoning, and add black beans, corn, and salsa to the filling for a Mexican twist. Top with Mexican-blend cheese and serve with a dollop of sour cream and guacamole.

5. Greek-Inspired Stuffed Peppers: Replace the cheddar cheese with crumbled feta and add chopped spinach, olives, and sun-dried tomatoes to the filling. Season with oregano and lemon zest for a Mediterranean flair.

6. Make-Ahead and Freezer-Friendly: These stuffed peppers can be made ahead of time and stored in the refrigerator or freezer. To store, allow the peppers to cool completely, then wrap them individually in foil or plastic wrap. They can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, simply bake them in the oven until heated through.

Tips for Success

1. Choose the Right Peppers: Look for large, firm bell peppers with flat bottoms that can stand up on their own. If your peppers are too small or have uneven bottoms, they may tip over or not hold enough filling.
2. Cook the Chicken in Advance: Cooking and shredding the chicken ahead of time can save you time when assembling the stuffed peppers. You can use leftover rotisserie chicken or meal-prepped chicken to make this recipe even easier.
3. Don’t Overcook the Peppers: Par-baking the peppers is important to ensure they’re tender, but you don’t want them to become too soft before stuffing. A short bake time (10-15 minutes) is enough to start the softening process without making the peppers mushy.
4. Adjust the Creaminess: If you prefer a thicker filling, reduce the amount of chicken broth. For a creamier filling, add an extra dollop of sour cream or cream cheese.
5. Customize the Filling: Feel free to experiment with different cheeses, seasonings, and add-ins. Stuffed peppers are highly customizable, so don’t be afraid to get creative with your ingredients.

Conclusion

Creamy chicken stuffed peppers are a flavorful and versatile dish that’s perfect for family dinners, meal prep, or entertaining. The combination of tender bell peppers, savory chicken, and a rich, cheesy filling creates a satisfying meal that’s easy to make and sure to please everyone at the table.

By following this detailed recipe guide, you’ll have all the tips and techniques you need to make the perfect stuffed peppers every time. Whether you stick with the classic recipe or experiment with different variations, this dish is bound to become a favorite in your recipe rotation. Enjoy!

Yield: 4

Creamy Chicken Stuffed Peppers Recipe

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Creamy chicken stuffed peppers are the perfect comfort food dish, combining tender chicken, fresh bell peppers, and a rich, creamy filling. This dish is not only a delicious and satisfying meal but also a great way to incorporate vegetables and protein into your diet. The mild sweetness of the bell peppers paired with the savory, cheesy chicken filling creates a balanced and flavorful meal that is perfect for weeknight dinners, meal prep, or even entertaining guests.

Prep Time 15 minutes

Cook Time 35 minutes

Ingredients

• 4 large bell peppers (any color), tops cut off, seeds removed
• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup cooked rice (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Peppers:

• Preheat the oven to 375°F (190°C).
• Cut off the tops of the bell peppers and remove the seeds and membranes inside. Lightly drizzle the peppers with olive oil and season with a pinch of salt and pepper. Place them in a baking dish.

2. Make the Filling:

• In a large bowl, combine the cooked, shredded chicken, softened cream cheese, sour cream, mozzarella, cheddar, cooked rice (if using), garlic powder, onion powder, paprika, salt, and pepper. Mix until everything is well combined and creamy.

3. Stuff the Peppers:

• Spoon the creamy chicken mixture evenly into each prepared bell pepper, filling them to the top.

4. Bake:

• Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
• After 25 minutes, remove the foil and bake for an additional 10 minutes until the peppers are tender and the filling is bubbly and golden on top.

5. Serve:

• Garnish with freshly chopped parsley and serve hot. Enjoy these creamy chicken stuffed peppers as a delicious main dish or alongside a fresh salad.

Notes

• Make-Ahead Option: You can prepare the stuffed peppers up to the point of baking and store them in the refrigerator for up to a day. Just bake them when ready to serve.
• Variations: For added flavor, mix in some cooked bacon bits or sautéed mushrooms into the chicken filling.
• Rice Substitute: If you prefer, you can swap the rice for quinoa or omit it entirely for a lower-carb version.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.