Chicken & Cream Cheese Stuffed Peppers

I had a feast last night. A Mexican feast. Or maybe we can call it a fiesta? Yes? No? I’m not really sure how the word fiesta is used, but all of the Mexican restaurants in my area have “Fiesta” in their name, so I’m going with it.

I had a fiesta last night.

It was delicious. Like, outrageously overly amazingly good. I was very thankful for my stretchy pants, is what I’m trying to say.

Let’s start with these Chicken & Cream Cheese Stuffed Peppers. A reader sent me this recipe when I whined on facebook about a lack of kitchen inspiration. I like her. I like her recipe, too. Check her blog out, if you’re feeling friendly.

I didn’t notice this until I was halfway through making the filling for these peppers, but this is super similar to my Cream Cheese Chicken Enchiladas that I make every other day. I knew they’d be good as soon as I realized that. And I was right. So very, very right.

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Chicken & Cream Cheese Stuffed Peppers

Rating: 51

Chicken & Cream Cheese Stuffed Peppers

Creamy, crunchy, and full of great Mexican flavor, these cheesy stuffed peppers are sure to make your family smile!

Ingredients

  • 3 boneless, skinless chicken breasts
  • 3 cups chicken broth
  • 8 ounces cream cheese, room temperature
  • 4 ounces monterey jack, grated
  • 4 ounces cheddar, grated
  • 1-3 seeded jalapeno peppers, finely diced (I used 1 and it wasn't spicy at all)
  • 4 ounces chopped green chiles from a can
  • 1 1/2 teaspoon cumin
  • salt and pepper, to taste
  • fresh corn, cut from 2 cobs
  • 1/4 cup salsa
  • 1/4-1/2 cup panko
  • 4 red (or any color) bell peppers

Instructions

  1. Poach the chicken breasts in the chicken broth. Remove the chicken when cooked through and let cool until cool enough to handle.
  2. Shred the chicken with two forks or give it a whirl in the food processor. (I used my food processor and really liked the texture it gave the filling.)
  3. In a large bowl, combine the shredded chicken, cream cheese, half of the monterey jack and cheddar, jalapenos, green chiles, cumin, salt and pepper, corn, and salsa. Stir to combine well.
  4. Slice the bell peppers in half from top to bottom. Cut out the stem and remove the veins and seeds as best you can. Stuff with the chicken mixture. Sprinkle the tops with the remaining cheese and the panko crumbs.
  5. Bake on a parchment lined baking sheet for 25-30 minutes in a 350 degree oven. The peppers should be fairly tender and the filling heated through.
http://www.bunsinmyoven.com/2011/07/25/chicken-cream-cheese-stuffed-peppers/

 

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38 Responses to “Chicken & Cream Cheese Stuffed Peppers”

  1. Baking Holly July 25, 2011 @ 8:08 am (#
    1
    )

    Your site is so awesome. I love your humor– and I KNOW what it’s like to need to put those stretchy pants on :) Thanks for the great recipe!

    [Reply]

  2. Erin July 25, 2011 @ 8:28 am (#
    2
    )

    Great recipe!

    [Reply]

  3. Becca @ Crumbs and Chaos July 25, 2011 @ 8:28 am (#
    3
    )

    These look amazing and red peppers are on sale this week…I’m making these!

    [Reply]

  4. Michelle July 25, 2011 @ 8:32 am (#
    4
    )

    Droooooooooool. I think you may love cheese……ALMOST as much as I do

    [Reply]

  5. StephenC July 25, 2011 @ 9:41 am (#
    5
    )

    A beautiful construct. Just tell me you bought a whole chicken and did not waste money buying only the breasts. I am on a mission here to convince people to make more sensible purchases. You can do so many things with the rest of the chicken.

    [Reply]

  6. Alli July 25, 2011 @ 10:48 am (#
    6
    )

    All the good stuff I love in an enchilada stuffed in a pepper. Love it. If you have a pepper instead of a tortilla do you still need stretchy pants?

    [Reply]

  7. chris July 25, 2011 @ 8:03 pm (#
    7
    )

    just ate dinner, am full and satisfied… and for some reason DROOLING!
    i wonder if i could omit the bread crumbs?

    [Reply]

  8. Sasha @ The Procrastobaker July 26, 2011 @ 1:14 am (#
    8
    )

    These look gorgeeouuusss, definitely saving this one for a snazzy change of evening meal. Love the fact you used the food processor for the chicken, wouldnt have thought of that! Sounds delish and your photos..drool worthy :)

    [Reply]

  9. Becca H July 26, 2011 @ 3:57 am (#
    9
    )

    I’ve made stuffed peppers at least 150 times and I can’t believe I never thought to give them a Fiesta attitude! Thanks for the great recipe :)

    [Reply]

  10. Dalila G. July 26, 2011 @ 8:54 am (#
    10
    )

    What a cool way to make peppers.
    Yet another reason to eat my veggies! LOL!
    I thought I made them every way possible….nope.
    Thanks for this great recipe, it’s on my next week’s menu.

    [Reply]

  11. grace July 29, 2011 @ 1:06 am (#
    11
    )

    it’s alive! the cheese is just overwhelming the little pepper, and i like it like that! :)

    [Reply]

  12. Andrea August 2, 2011 @ 4:51 am (#
    12
    )

    I made these and my family loved them! They were delicious…thanks for the great recipes. I love your blog!

    [Reply]

  13. aarthi August 3, 2011 @ 10:03 pm (#
    13
    )

    Hai Dear

    This looks yummy….you have a lovely blog… You have so many wonderful recipes..I have bookmarked you blog and some recipe from that to try..Please check out my blog.I am having a Giveaway in my blog..Please check it out and partcipate in that..
    http://yummytummy-aarthi.blogspot.com/2011/07/homemade-bounty-chocolate-and-giveaway.html

    Aarthi

    [Reply]

  14. Honey October 20, 2011 @ 12:47 pm (#
    14
    )

    Making these tonight! They look awesome. :)

    [Reply]

  15. Felicia October 31, 2011 @ 11:40 am (#
    15
    )

    We loved these! Thanks for the great recipe!

    [Reply]

  16. Traci December 20, 2011 @ 11:48 am (#
    16
    )

    I have these in the oven right now. I omitted the corn and the panko to cut the carbs. I used leftover chicken my father-in-law smoked for a Christmas gathering. It smells wonderful!

    [Reply]

  17. tania January 5, 2012 @ 6:55 pm (#
    17
    )

    This sounds SO darn good! Thank you!

    [Reply]

  18. Paige February 14, 2012 @ 11:04 am (#
    18
    )

    OMG!!! These were Amazing!!! Thank you!!!

    [Reply]

  19. Kelly February 22, 2012 @ 7:17 pm (#
    19
    )

    Ok, they’re in the oven now!!! Can’t wait to try them :)

    [Reply]

  20. Kate July 22, 2012 @ 9:45 am (#
    20
    )

    Made these the other night….fairly simple and delicious! There are some modifications I will make next time for sure, but these are simply based on personal preference and also my moody oven. The peppers weren’t quite tender (even after 35-40 minutes) so I might steam them a bit before filling them and popping them into the oven. Also may add cilantro and onions to the stuffing mixture next time…..YUM! I ended up sprinkling a bit of garlic powder on top of the panko and it was dee-lish. We served the peppers with an avocado salad and some Mexican rice and it was divine.
    Thanks for the great recipe! This is a keeper for sure.

    [Reply]

  21. Stephanie August 13, 2012 @ 11:42 am (#
    21
    )

    I made these last night, but swapped the chicken for spanish rice since I am vegetarian. I used all fresh pepers from my garden, many different varieties.

    Let me tell you, my husban and I cleaned off the entire pan. It was by far the best thing I have made in a very long time!

    Thanks!

    [Reply]

    Karly Reply:

    @Stephanie,

    Yay! Glad to hear it!

    [Reply]

  22. vik August 20, 2012 @ 9:27 am (#
    22
    )

    could i make the same with rice instead of chicken? im the vegetarian of the family, everyone else would be fine with the chicken but me!

    [Reply]

    Karly Reply:

    @vik

    I haven’t tried it before, but I think it would work just fine! :),

    [Reply]

  23. Branny August 24, 2012 @ 6:23 pm (#
    23
    )

    I made these last night and they were fabulous! I did substitute ground turkey for the chicken and added rice as well. Made for great leftovers at lunch today too!

    [Reply]

  24. Melanie September 10, 2012 @ 10:00 pm (#
    24
    )

    These came out delicious!!! added in black beans and used green instead of red peppers. Yum! and so easy!!

    [Reply]

  25. Ashley May 2, 2013 @ 6:24 pm (#
    25
    )

    Delicious! I usually make beef and rice stuffed peppers with red sauce but this was a nice alternative. Will definitely make again. I omitted the bread crumbs and added red onion and cilantro since I had some extra from the other night. Didn’t have Monterey Jack so substituted mozzarella and I wouldn’t change a thing. This will be added to my favorites list and I’m sure I will share the recipe with a bunch of people.

    [Reply]

  26. Barb August 28, 2013 @ 4:49 pm (#
    26
    )

    Made these last night with green peppers, added hot chili pepper in place of jalapeno, and added some red pepper. Loved it. In my favorite recipe box. First time on your site. It’s great.

    [Reply]

    Karly Reply:

    Glad you enjoyed them!

    [Reply]

  27. Corinna January 10, 2014 @ 3:30 pm (#
    27
    )

    Love your blog! :) Thanks for sharing all these amazing recipes! I can’t wait to make these stuffed peppers! Was wondering if you have any suggestions of what to make to go with it?! Thanks :)

    [Reply]

  28. Kristin @ cheap-chef.com April 9, 2014 @ 4:36 pm (#
    28
    )

    Mmm, love stuffed peppers. Adding this on my to-try’s!
    The Cheap Chef

    [Reply]

  29. Joan Hart July 30, 2014 @ 4:11 pm (#
    29
    )

    New to your site, and zeroed in on this recipe. This was great!! Thank you for the time I put in making it, and it turning out to be worth it!! I will make this often~
    Very pretty too!

    [Reply]

    Karly Reply:

    @Joan Hart,

    Glad you enjoyed it! Thanks for reading. :)

    [Reply]

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