Creamy Chicken Stuffed Peppers
Delicious stuffed peppers filled with a creamy mixture of shredded rotisserie chicken, cream cheese, and cheddar, baked to perfection.
Ingredients
Main Ingredients
- 4 pieces large bell peppers (any color)
- 2 cups shredded rotisserie chicken About one small rotisserie chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese, divided
- 1/2 cup diced onions (yellow or sweet)
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Fresh herbs for garnish (optional — parsley, chives, or thyme work well)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove seeds and membranes. If needed, trim the bottom slightly so each pepper stands upright.
- In a mixing bowl, combine shredded rotisserie chicken, softened cream cheese, half of the shredded cheddar, diced onions, garlic powder, and a pinch of salt and pepper. Stir until evenly combined and creamy.
- Spoon the chicken mixture into each pepper, pressing lightly so they’re full but not overflowing.
- Arrange the stuffed peppers in a baking dish and sprinkle the remaining cheddar evenly over the tops.
- Cover the dish tightly with foil and bake for 25–30 minutes, until the peppers are just tender.
- Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Let the peppers sit for a couple of minutes, then garnish with fresh herbs if desired and serve hot.
Notes
Feel free to make substitutions such as Greek yogurt for cream cheese or different cheeses for varied flavors. Store in airtight containers for up to 3-4 days.