Chicken Stuffed Bell Peppers
These chicken stuffed bell peppers are a great twist on a classic recipe. Colorful bell peppers are stuffed with creamy cheese, chicken, and salsa to make a fun option for taco night.
Servings: 6
Ingredients
- 1 8 ounce cream cheese
- 1 tablespoon taco seasoning
- 1 cup salsa
- 2 cups shredded, cooked chicken
- 2 cups shredded cheese
- 3 large bell peppers
Instructions
- Preheat the oven to 350 degrees F. Spray a 9 x 13 casserole dish with non-stick cooking spray.
- Clean bell peppers. Remove the stem and cut them in half. Remove all of the seeds and place in the casserole dish.
- Place the softened cream cheese in a large mixing bowl with the taco seasoning. Mix with an electric mixer until creamy.
- Stir in 1 cup of shredded cheese, chicken, and salsa.
- Fill each pepper with the chicken mixture. Top with the remaining shredded cheese.
- Cover the baking dish with foil and bake for 30 minutes.
- Carefully remove the foil and serve warm.
Video
Notes
- Picking peppers. When you are choosing bell peppers, try to get ones that are similar in size so that they cook evenly.
- Make sure to soften the cream cheese.
- You might have a little extra filling depending on the size of your peppers. If this happens you can use another pepper or use the filling as a dip or in a taco.
- Spray the underside of the foil with non-stick spray to help prevent it from sticking to the shredded cheese.
Nutrition
Calories: 204kcal | Carbohydrates: 4g | Protein: 21g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 587mg | Potassium: 247mg | Fiber: 1g | Sugar: 2g | Vitamin A: 521IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 1mg