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Stuffed red peppers on a white plate.
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Cream Cheese Chicken Stuffed Peppers

These peppers come out tender-crisp, just the way I like them! If you want a softer pepper, boil them in water for 2 minutes before stuffing and baking.
Course Main Course, Side Dish
Cuisine American
Keyword chicken
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 serves
Calories 244kcal

Ingredients

  • 2 cups cooked shredded chicken
  • 8 ounces cream cheese room temperature
  • 4 ounces monterey jack grated
  • 4 ounces cheddar grated
  • 1 jalapeno minced
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 cup salsa
  • 4 bell peppers any color

Instructions

  • Preheat oven to 350 degrees.
  • Slice peppers in half and remove the seeds and membrane. Place in a 9x13 baking dish.
  • Add chicken, cream cheese, monterey jack, cheddar, jalapeno, cumin, salt, and salsa to a medium mixing bowl and stir well to combine.
  • Spoon chicken mixture evenly into each halved pepper.
  • Cover tightly with foil and bake for 40 minutes.
  • Serve immediately.

Nutrition

Serving: 8servings | Calories: 244kcal | Carbohydrates: 5g | Protein: 12g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 620mg | Potassium: 268mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2560IU | Vitamin C: 78.4mg | Calcium: 247mg | Iron: 1mg