Creamy Southwest Chicken Stuffed Peppers
Reinvent mealtime with these creamy southwest chicken stuffed peppers. Made from a few simple ingredients, these stuffed peppers are creamy, cheesy and loaded with protein. Top your stuffed peppers with freshly sliced jalapeno, avocado and chopped cilantro for the ultimate flavor bomb. I’m also a sauce girlie, so I added a drizzle of taco sauce over the top and it was delicious. Let me know if you give these a try!
Ingredients Needed for Creamy Southwest Chicken Stuffed Peppers
Chicken – You’ll need one pound of chicken breasts for this recipe. Boil the chicken in a pot of water and chicken broth. A 50/50 ratio of water and broth will work perfectly. Once cooked through, remove the chicken from the boiling water and broth and let it cool. Shred the chicken into easy to eat pieces.
Vegetables – This recipe calls for three bell peppers. Clean the peppers and core them making sure to remove the seeds and veins. Slice the peppers in half lengthwise and rub them with a light coating of olive oil. Place them on a baking tray and pre-bake the peppers for 15 minutes so they are soft. You’ll also need diced onion, finely diced garlic, rinsed and drained corn kernel and rinsed and drained black beans.
Sauce – For the sauce, you’ll combine salsa verde, diced green chilies (from the can), whipped cream cheese, shredded mozzarella cheese, salt and black pepper. Once you add the sautéed onions and garlic, plus the warm shredded chicken the sauce will form a creamy mixture that’s hard to resist.
Toppings – Option to top your peppers with fresh garnishes. Sliced jalapeno, avocado, or chopped cilantro all work perfectly.
How to Make Creamy Southwest Chicken Stuffed Peppers
Preheat the oven to 375 degrees. Line a baking tray with parchment paper.
Boil the Chicken
Bring a pot of water and chicken broth to a boil. Add the chicken breasts and cook for 15-20 minutes or until the internal temp reaches 165 degrees. Remove the chicken and let it cool. Once cool to touch, shred the chicken using two forks or your hands. You want the chicken to be in easy to eat bite-sized pieces.
Prepare the Peppers
Clean, halve the peppers lengthwise and remove the seeds and veins of the bell peppers. Rub them with a touch of olive oil and add them to the baking tray. Pop them in the oven for 15 minutes. This will allow them to soften a touch before stuffing. Remove them from the oven and set them aside.
Prepare the Onions / Garlic
Heat a small non-stick skillet over medium heat. Add olive oil and once the oil is hot, add the diced onion and finely diced garlic. Sauté until the onions are translucent and the garlic is fragrant. Remove from the heat and let the mixture cool.
Make the Sauce
In a large mixing bowl, combine salsa verde, whipped cream cheese, canned diced green chilies, shredded mozzarella, salt and black pepper. Mix well. It might not look pretty, but then you’ll add the warm (not hot) shredded chicken and the warm (not hot) sauteed onions and garlic. Gently fold everything together. Next, gently fold in the rinsed and drained corn kernels and black beans.
Assemble the Dish
Carefully stuff the pre-baked peppers with the chicken mixture. Top with a sprinkle of mozzarella cheese and bake for 15-20 more minutes. The peppers should be tender, and the cheese should be melted. Top with your favorite garnishes and enjoy.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through. Looking for more chicken recipes? Try my One Pan Chicken Ravioli Pasta Bake.
Creamy Southwest Chicken Stuffed Peppers
Ingredients
- 3 bell peppers , clean, core and slice lengthwise
- 1 lb. chicken breasts, boiled and shredded
- 1 tablespoon olive oil
- ½ cup yellow onion, diced
- 2 cloves garlic, finely diced
- ½ cup whipped cream cheese
- ½ cup salsa verde
- 2 tablespoons diced green chilies, canned
- ¼ cup shredded mozzarella cheese, plus extra for the top
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup corn kernels, rinsed and drained
- ½ cup black beans, rinsed and drained
Equipment
- 1 baking tray
- 1 large mixing bowl
- 1 pot
Instructions
How to Make Creamy Southwest Chicken Stuffed Peppers
- Preheat the oven to 375 degrees. Line a baking tray with parchment paper.
Boil the Chicken
- Bring a pot of water and chicken broth to a boil. Add the chicken breasts and cook for 15-20 minutes or until the internal temp reaches 165 degrees. Remove the chicken and let it cool. Once cool to touch, shred the chicken using two forks or your hands. You want the chicken to be in easy to eat bite-sized pieces.
Prepare the Peppers
- Clean, halve the peppers lengthwise and remove the seeds and veins of the bell peppers. Rub them with a touch of olive oil and add them to the baking tray. Pop them in the oven for 15 minutes. This will allow them to soften a touch before stuffing. Remove them from the oven and set them aside.
Prepare the Onions / Garlic
- Heat a small non-stick skillet over medium heat. Add olive oil and once the oil is hot, add the diced onion and finely diced garlic. Sauté until the onions are translucent and the garlic is fragrant. Remove from the heat and let the mixture cool.
Make the Sauce
- In a large mixing bowl, combine salsa verde, whipped cream cheese, canned diced green chilies, shredded mozzarella, salt and black pepper. Mix well. It might not look pretty, but then you’ll add the warm (not hot) shredded chicken and the warm (not hot) sauteed onions and garlic. Gently fold everything together. Next, gently fold in the rinsed and drained corn kernels and black beans.
Assemble the Dish
- Carefully stuff the prebaked peppers with the chicken mixture. Top with a sprinkle of mozzarella cheese and bake for 15-20 more minutes. The peppers should be tender, and the cheese should be melted. Top with your favorite garnishes and enjoy.
3 Comments on “Creamy Southwest Chicken Stuffed Peppers”
Made these tonight for myself and my hubby and he LOVED them! He requested I definitely make again! Thanks for the quick, easy, and healthy recipe!
We are big fans of your chicken Philly cheese steak stuffed peppers and these ones didn’t disappoint. We stopped ours with some crushed tortilla chips, sour cream, and hot sauce. They were amazing. We are actually looking forward to the leftovers.
This was delicious! Came out perfect! Next time I’ll add jalapeños for a little heat but the dish itself is very flavorful and not spicy.