Creamy Chicken Stuffed Peppers
Tender bell peppers stuffed with a creamy mixture of shredded chicken, cream cheese, cheddar, scallions, and salsa verde, baked to perfection for a satisfying low carb meal.
Equipment
- 1 baking dish
Ingredients
- 3 bell peppers halved, 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 Philadelphia 1/3 Less Fat
- 4 oz reduced fat cheddar cheese grated (Cabot Sharp Cheddar 75% Reduced Fat), divided
- 1 tsp paprika
- 1/2 tsp onion powder
- 2 scallions chopped
Instructions
- Preheat the oven to 350°F.
- Prepare the bell peppers by halving them and removing seeds and ribs.
- In a bowl, combine cream cheese, salsa verde, paprika, onion powder, and 3 oz of grated cheddar cheese.
- Fold in shredded chicken and chopped scallions to the mixture.
- Stuff each pepper half evenly with the chicken mixture.
- Top the stuffed peppers with the remaining 1 oz of grated cheddar cheese.
- Cover the baking dish with tented foil and bake for 45 minutes to 1 hour until peppers are tender.
Notes
- Use rotisserie chicken for quick preparation.
- Store leftovers refrigerated for up to 3 days.
- Enjoy as a low carb, high protein meal.