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.

Feeling lucky? Stop by my post about the Samsung 4-Door LCD Refrigerator with Apps and enter to win a $100 Best Buy gift card!

Chicken & Cream Cheese Stuffed Peppers

Chicken & Cream Cheese Stuffed Peppers

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


  • 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


  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.
Recipe Management Powered by Zip Recipes Plugin