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chicken stuffed peppers in white dish.

Cream Cheese Chicken Stuffed Peppers

These chicken stuffed peppers have a delicious Tex-Mex filling made with shredded chicken, salsa, and jalapeno. These are easy to pop in the oven for a busy night, naturally low in carbs, and a big hit with my whole family.
Course Main Course, Side Dish
Cuisine American
Keyword chicken
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 pepper halves
Calories 289kcal


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


  • 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.



We prefer red bell peppers, but any color will work fine.
Shredded, chopped, or ground cooked chicken will work well here.
You can leave out the jalapeno or swap in diced green chiles, if you'd like a more mild filling.


Serving: 1pepper halve | Calories: 289kcal | Carbohydrates: 6g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 632mg | Potassium: 307mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2573IU | Vitamin C: 78mg | Calcium: 252mg | Iron: 1mg