These low carb Cheesy Chicken Stuffed Peppers are loaded with salsa, cream cheese, chipotle, and spices. Not only are they full of flavor but they are a great way to use up leftover or rotisserie chicken.
There is nothing better than using leftovers to create new recipes, like these peppers. Leftover shredded chicken is also great for making Crispy Buffalo Chicken Tacos in the air fryer or a classic baked cheesy Buffalo Chicken Dip in the Air Fryer.
Table of Contents
Why You’ll Love This Recipe
- Simple & easy – This recipe uses leftover chicken and only a few basic ingredients.
- Hands off – The prep time for this recipe is less than 10 minutes. While they do take 40 minutes to bake, you do not have to keep a close eye on them.
- Smokey – The chipotles & adobo sauce add a rich smokey flavor to the filling.
- Creamy – The cream cheese make the fill
- Cheesy – In addition to the cream cheese, the fill has 2 full cups of shredded cheese.
- Healthy & low carb – These are low carb & keto friendly because there is no rice or beans in the filling.
Ingredients & Substitutions
- Salsa: Any mild red or green salsa you have on hand will work. You could also use enchilada sauce.
- Chipotle Peppers in Adobo Sauce: These usually come in 7 ounce cans. Remove 1 small pepper and chop it finely. Use about 1 Tablespoon of the sauce that the peppers are packed in as well. If you are sensitive to spice, you can use only half or the pepper or omit the pepper and just use the sauce. It adds a nice smokey flavor to the filling.
- Chicken: You can use leftover or rotisserie chicken. If you are cooking chicken for this recipe, use 2-3 boneless skinless chicken breasts. Season with salt and pepper. Sear them in oil to develop some browning. Add water to the pan, cover, and finish steaming them until cooked through and tender enough to shred. You could also use cooked ground taco meat or turkey.
- Cheese: Use any blend or cheese that you prefer. I used a combination of pepper jack, monterey jack, and sharp cheddar. Set aside about 3/4 cup of the cheese for topping.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Cheesy Chicken Stuffed Peppers
Quick Overview
- Make the filling.
- Stuff the peppers.
- Bake & enjoy!
Step by Step Instructions
It is okay if there are still some lumps of cream cheese.
Step 1: Preheat the oven to 375 degrees. In a large bowl, combine the cream cheese, salsa, chipotle, adobo sauce, cumin, garlic, and paprika. It should be mostly incorporated, but there will still be some lumps of cream cheese.
Step 2: Fold in the chicken and almost all of the shredded cheese (reserve 3/4 cup for topping).
Step 3: Place the bell pepper halves in a baking dish.
Step 4: Fill each pepper with the chicken mixture.
The filling should be bubbling and the tops should be golden brown.
Step 5: Top with the remaining cheese.
Step 6: Bake for 35-40 minutes, or until bubbling and browned.
Recipe Serving Suggestions
These are pretty hearty on their own, especially if you load up on the toppings like I do. I recommend pairing them with a light salad or tortilla chips. Here are some good sides for stuffed peppers:
- Drizzle Cilantro Garlic Sauce, Jalapeño Crema, or Chipotle Sauce on top
- Sprinkle on tortilla strips, chopped cilantro, Chili Corn Salsa, or fresh pico de gallo
- Dollop 4 Ingredient Guacamole, sour cream, or greek yogurt on top
- Cheesy Mexican Potatoes
Expert Tips & Variations
- Do not remove the stem. If you cut them out, the filling can spill out the top. Just slice them in half lengthwise and remove the seeds and membrane.
- Serve with toppings. See my recommendations above. Some chopped cilantro adds some freshness.
- Steam the peppers. If you like the bell peppers soft, add a splash of water to the dish and cover with foil. Bake covered for 25-30 minutes and uncover for the remainder.
- Make them vegetarian. Substitute the shredded chicken for black or pinto beans or cooked rice. You could also use half beans/rice and half chicken. You could also add veggies, like spinach, corn, or onion.
- Freeze. To make a freezer meal, I recommend freezing the peppers before baking. Bake from frozen covered until heated through. Finish uncovered. They will take longer to cook from frozen.
Recipe FAQs
I never pre-cook the peppers because I find it to be an unnecessary extra step. If the peppers are not soft enough after 40 minutes. Cover the pan with foil and continue to bake in 5 minute intervals until the peppers have softened to your liking.
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Cheesy Chicken Stuffed Peppers
Equipment
Ingredients
- 4 ounces cream cheese
- 3/4 cup salsa*
- 1 chipotle pepper chopped finely, plus 1 Tablespoon adobo sauce*
- 1 1/2 teaspoons cumin
- 1 teaspoon granulated garlic
- 1/2 teaspoon paprika
- 3 cups shredded chicken*
- 8 ounces cheese shredded & divided*
- 3 bell peppers halved lengthwise & seeds/membranes removed
- fresh limes & chopped cilantro for serving
Instructions
- Preheat the oven to 375 degrees. In a large bowl, combine the cream cheese, salsa, chipotle, adobo sauce, cumin, garlic, and paprika. It should be mostly incorporated, but there will still be some lumps of cream cheese.
- Fold in the chicken and almost all of the shredded cheese (reserve 3/4 cup for topping).
- Place the bell pepper halves in a baking dish.
- Fill each pepper with the chicken mixture.
- Top with the remaining cheese.
- Bake for 35-40 minutes, or until bubbling and browned.
Notes
- Salsa: Any mild red or green salsa you have on hand will work. You could also use enchilada sauce.
- Chipotle Peppers in Adobo Sauce: These usually come in 7 ounce cans. Remove 1 small pepper and chop it finely. Use about 1 Tablespoon of the sauce that the peppers are packed in as well. If you are sensitive to spice, you can use only half or the pepper or omit the pepper and just use the sauce. It adds a nice smokey flavor to the filling.
- Chicken: You can use leftover or rotisserie chicken. If you are cooking chicken for this recipe, use 2-3 boneless skinless chicken breasts. Season with salt and pepper. Sear them in oil to develop some browning. Add water to the pan, cover, and finish steaming them until cooked through and tender enough to shred. You could also use cooked ground taco meat or turkey.
- Cheese: Use any blend or cheese that you prefer. I used a combination of pepper jack, monterey jack, and sharp cheddar. Set aside about 3/4 cup of the cheese for topping.
- Do not remove the stem. If you cut them out, the filling can spill out the top. Just slice them in half lengthwise and remove the seeds and membrane.
- Steam the peppers. If you like the bell peppers soft, add a splash of water to the dish and cover with foil. Bake covered for 25-30 minutes and uncover for the remainder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
