Chicken and Cream Cheese Stuffed Peppers

Next time I have a fiesta with a group of my peeps we are totally going for these chicken stuffed peppers.
Chicken and cream cheese stuffed peppers on white plate with fork.

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.

If you love these peppers, try my low carb chicken stuffed peppers! Or, if you’re feeling fiesta-y, try my taco lasagna!

Mexican chicken stuffed peppers on a white dish.

A reader sent me this amazing cream cheese stuffed bell pepper recipe, had to try it!

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.


Chicken & Cream Cheese Stuffed Peppers

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 8
Calories: 336 kcal
Creamy, crunchy, and full of great Mexican flavor, these cheesy stuffed peppers are sure to make your family smile!


  • 1 pound boneless, skinless chicken breasts
  • 3 cups chicken broth
  • 8 ounces cream cheese room temperature
  • 4 ounces monterey jack grated
  • 4 ounces cheddar grated
  • 1 jalapeno pepper finely diced
  • 4 ounces chopped green chiles
  • 1 1/2 teaspoons cumin
  • salt and pepper to taste
  • 2 ears fresh corn cut from cob
  • 1/4 cup salsa
  • 1/2 cup panko
  • 4 bell peppers any color


  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.

  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.
Nutrition Facts
Chicken & Cream Cheese Stuffed Peppers
Amount Per Serving (0.5 pepper)
Calories 336 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Cholesterol 94mg31%
Sodium 781mg34%
Potassium 568mg16%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 6g7%
Protein 23g46%
Vitamin A 2610IU52%
Vitamin C 88.3mg107%
Calcium 261mg26%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.