A delicious and healthy low-carb meal that’s ready in minutes. These Creamy Chicken Stuffed Peppers will soon become a favorite at your house. Delicious creamy chicken, fresh flavorful peppers, and absolutely macro-friendly.
The most requested recipes that I get are for LOW-CARB recipes that actually taste good and that the whole family can enjoy, so today I wanted to share with you one of my favorites!
My family loves stuffed peppers and this has quickly become a winner at our home – the filling is made using chicken that has been cooked and shredded (a rotisserie chicken works great for this – or check out my Slow Cooker Shredded Chicken recipe).
Mix the chicken with cream cheese, cheese, jalapeno, spices, and salsa.
Fill each pepper with the stuffing, cook, and top with some fresh cilantro – it’s dinner perfection.
RELATED RECIPE: Check out my NEW LOW CARB Shredded Chicken Chili!
When it comes to cream cheese, I know that it’s not the healthiest choice. BUT – I recently found a Greek yogurt cream cheese that has a lot more protein in it and I have loved using it in some of my favorite recipes.
You could also use a light cream cheese (also called Neufchatel cheese) in this recipe and it would work great.
Out of all the colors of bell peppers, red peppers are my favorite (probably because they are the sweetest).
You could use any color of peppers for this recipe – any that you have on hand will work great!
Many times stuffed peppers will have the tops cut off and then you fill the entire pepper with filling, but I have found that just cutting the pepper in half down the middle and filling each half is so much easier!
I served these peppers with a green salad on the side and then we had Healthier Chocolate Chip Cookies for dessert. All in all, a meal that was approved by my 4 taste-testers (aka children). 🙂
Let me help plan your Low Carb dinners!
If you’re interested in more healthy dinner ideas just like this one, be sure to check out our LOW-CARB DINNER COOKBOOK – 40 meals that are healthy, low-carb, high-protein, and delicious!
Looking for more Low Carb recipes? Try these:
- Chicken Avocado Salad Sandwiches
- One Pan Chicken Sausage and Vegetables
- The Best Low Carb Snacks
- Low Carb Chicken Enchilada Casserole
- Low Carb Shredded Chicken Chili
- 4 red bell peppers (or any color you prefer)
- 2 cups cooked and shredded chicken (a rotisserie chicken works great)
- 1 (8 ounce) package light cream cheese, room temperature
- 1 cup shredded Colby jack cheese
- 1 jalapeno, seeds removed and finely diced (more or less, depending on how spicy you like your food)
- 2 teaspoons ground cumin
- ½ teaspoon salt
- ¼ cup salsa
- Fresh chopped cilantro, for garnish (optional)
- Preheat oven to 350 degrees. Spray a large 9x13" baking pan with non-stick cooking spray and set aside.
- Slice each pepper in half and remove the seeds. Set each pepper half in the prepared baking pan.
- In a large bowl, mix together chicken, cream cheese, Colby jack cheese, jalapeno, cumin, salt, and salsa. Scoop mix into each pepper. Top with cilantro, if using.
- Cover pan with aluminum foil and bake for 35-40 minutes.
- Remove from oven and serve.
Recipe source: Buns in my Oven
If you are looking for some more family-friendly recipes that are healthy, check these out: -Baked Chicken Chimichangas
-Chicken Parmesan Pasta Skillet
-Creamy Cauliflower Chowder
-5 Star Black Bean Chili
-Ground Turkey Taco Lettuce Wraps
Nutrition facts for this recipe:
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In this video, I share my 3 Minute Protein-Packed Breakfast!
I made this tonight and it was great, though I chopped and fried half an onion and added it. Would like carb and calorie count too.
Ooooo – I love the chopped and fried onion idea, Reenie! Sounds amazing! Working on the nutrition facts now – should have them up shortly. Thanks!
Have you tried freezing them?
I have not, Clare! We ate all of them too fast! 🙂 If you try it come back and let us know how it was! Thanks!
This was delicious! The chicken mixture by itself was addicting, my husband and I almost ate all of it before filling the peppers. I cooked 2 chicken breasts in the oven for about 45 mins and then shredded it. Next time I might soften the peppers before putting them in the oven so they’re less crunchy. I might steam them or something.
I’m so glad you guys liked it, Rachel! And oh my gosh – I laughed so hard that you “almost ate all of it before filling the peppers”! I thought we were the only ones guilty of that! 🙂 And steaming the peppers before is a brilliant idea – we’ll have to try that!
Fixed this today and it was delicious ?. Topped it with a little sour cream. Glad I found this recipe, we have lots of peppers in our garden now. Nice change using chicken instead of beef. It’s a keeper for sure.?
So glad you liked it, Barbara! Thanks for your kind comment!
Had these tonight – DELICIOUS! Hands down, the BEST low carb dish I’ve made! Next time I’ll blanch the peppers to speed the cooking and hopefully lessen the juice at the end.
I’m so glad you like them, Andrea! LOVE your blanched pepper idea – please let me know if it works! Thanks for commenting!
I plan on making these tonight but want to do a ‘Halloween’ theme with them and cut Jack O’ Lantern faces in the peppers and stand them upright to bake. My only concern is the filling might seep out. I do not want to add rice to help ‘bind’ them either just to keep the carbs down. Any suggestions or opinions if this would work or not?
Oh I love that idea, Keri! What if you carved the faces after they were done cooking? Or take off the top, remove the seeds and “core” from the pepper, carved your faces and stuffed them, and then somehow re-secured the top (toothpicks?) and cooked them on their side (face side up)? I honestly don’t know! But you’ll have to respond if you figure it out! Good luck!
I did end up making them but added like 1/4 cup of black beans just for an extra binder, and they turned out perfect! I ended up carving out the faces first then stuffed them. The filling stayed in as they baked also so I was really happy about that.
My family absolutely LOVED these peppers. Thank you for responding back to me and sharing such an awesome, but more importantly, healthy meal! Will be making these again very soon.
YEEES Keri!! I love the black bean idea; will definitely be trying that out. So cool that they held the filling even when you carved them out first. Thanks so much for writing back and letting me know how this went!
They’re some of our favorites! Glad you like the, Cindy!
Kathleen Seitz says
Can’t wait to make these and I use mushrooms instead of rice in my beef stuffed peppers and works great. Do you think this recipe would work if I chopped up shrimp and lobster and made a seafood one? Also do you have an email newsletter I can subscribe to? Thanks
Kathleen, I think that is a great idea! And I love the idea of using mushrooms instead of rice in your beef stuffed mushrooms – such a great way to cut back on carbs.
I would love to have you subscribe – here is the link to join my email newsletter: https://toneandtighten.activehosted.com/f/3
Thanks so much!
Caroline Causey says
I made these last week and they were delicious!! The leftovers were even better. I’m sure I will be making these at least once a month!
They’re some of our favorites, Caroline! I’m so glad you like them! Thanks for commenting!
Natyana gonzalez says
Made tonight… they were absolutely amazing!! My fav dish from now on (:
One of our favorites, too, Natyana! I’m so glad you liked them!