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.
Servings 8 pepper halves
Calories 289kcal
Ingredients
- 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
- chopped cilantro and sour cream for topping
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, topped with cilantro and sour cream if desired.
Video
Notes
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.
Nutrition
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