Description
Irresistible stuffed bell peppers filled with a rich, creamy mixture of chicken and cheese, perfect for family dinners.
Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked chicken, shredded
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 cup chopped green onions (for garnish)
- Optional: 1 cup cooked rice or quinoa
Instructions
- Preheat the oven to 375°F (190°C).
- Prep the peppers by cutting the tops off and removing the seeds; brush with olive oil.
- Mix the filling by combining chicken, cream cheese, cheddar, sour cream, garlic powder, onion powder, salt, and pepper.
- Stuff each pepper with the creamy filling
- Bake covered with aluminum foil for 25 minutes, then uncover and bake for an additional 10-15 minutes.
- Garnish with chopped green onions before serving.
Notes
Don’t overstuff the peppers for even baking. Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg