Creamy Chicken Stuffed Peppers: A Fast 30-Minute Low Carb Dinner
Creamy chicken stuffed peppers made with shredded chicken, cream cheese, cheddar, scallions, and salsa verde. A quick, satisfying low-carb meal baked until the peppers are tender and the cheese is melty.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baked
- Cuisine: American
Ingredients
- 3 bell peppers, halved with seeds and ribs removed
- 4 cups cooked chicken breast, shredded (about 2 chicken breasts)
- 1/2 cup salsa verde
- 4 oz reduced-fat cream cheese
- 4 oz reduced-fat cheddar cheese, grated
- 1 tsp paprika
- 1/2 tsp onion powder
- 2 scallions, chopped
Instructions
1. Preheat the oven to 350°F.
2. Halve the bell peppers lengthwise and remove the seeds and ribs.
3. In a mixing bowl combine paprika, onion powder, cream cheese, salsa verde, and 3 oz of the cheddar cheese, reserving 1 oz for topping.
4. Fold in the shredded chicken and chopped scallions until the mixture is evenly combined.
5. Place the pepper halves in a baking dish and fill each with an equal amount of the chicken mixture.
6. Sprinkle the remaining 1 oz of cheddar cheese over the tops of the stuffed peppers.
7. Cover the dish loosely with tented foil and bake for 45 minutes to 1 hour, or until the peppers are tender and heated through.
Notes
Using rotisserie chicken makes this recipe much faster with almost no prep time.
You can substitute Monterey Jack or mozzarella for cheddar if desired.
These peppers are naturally low-carb and great for meal prep since they reheat well.
Find it online: https://cookingwithramsay.com/creamy-chicken-stuffed-peppers/