Description

A low‑carb, cheesy chicken stuffed peppers recipe that combines shredded chicken, cream cheese, cheddar, scallions and salsa verde inside sweet bell pepper halves. Perfect for quick weeknight meals, this baked dish delivers creamy texture and a golden cheese topping, making it ideal for families seeking a tasty, protein‑rich dinner without added carbs.

Ingredients

Scale

4 bell peppers, halved and seeds removed
2 cups shredded cooked chicken
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1/4 cup chopped scallions
1 cup salsa verde

Instructions

Preheat oven to 375°F.
Place pepper halves in a baking dish.
In a bowl combine chicken, cream cheese, cheddar, scallions, salsa verde.
Stuff each pepper with the mixture.
Top with extra cheddar, cover with foil, bake 25 minutes.
Remove foil and bake 10‑15 minutes until bubbly.

Notes

For extra heat
add crushed red pepper flakes to the filling. Let peppers rest 5 minutes before serving for best sliceability.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 4 servings
Calories: 350
Sugar: 5 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 95 mg

Keywords: chicken stuffed peppers, low carb chicken dinner, stuffed pepper recipe, easy chicken dinner, chicken cheese bake, quick weeknight meals, healthy stuffed peppers, high protein dinner, family friendly chicken recipe