These low-carb healthy creamy chicken stuffed peppers are so delicious and very easy to make. Stuffed peppers are one of our favorite meals to make for dinner. This quick and easy family favorite is made with only a handful of ingredients, and it is perfect for busy weeknights.
Chicken stuffed peppers are a low-carb and healthy meal idea. They are also very filling and satisfying. If you are looking for an easy low-carb meal, this is it. These stuffed peppers are loaded with delicious flavors and are a quick 30-minute meal.
This stuffed pepper recipe is very versatile. These peppers can be made with shredded rotisserie chicken, canned chicken breast, or canned tuna. You can also use taco meat, ground beef, sausage, turkey, chicken, or other vegetarian ingredients.
Hands down, one of my favorite recipes. I make it very often for either lunch or dinner. Leftovers are great as well. It is light, healthy, and guilt-free :).
Why you will love these creamy chicken stuffed bell peppers
- Low-carb and healthy – These stuffed peppers are made with chicken breast, cheese, and a little bit of mayo. There are no grains. This is a healthy, low-carb, and low-calorie meal.
- Quick and easy to make – Prep time for this recipe is less than 10 minutes, and stuffing and cooking the peppers takes less than 20 minutes, making this a quick and easy family dinner that is so delicious and healthy and the perfect weeknight dinner.
- Versatile – bell peppers are strong enough to hold their shape and are large enough to hold a decent amount of filling. You can fill them with so many different flavors and ingredients. You can use any kind of meat and veggies you have on hand.
Ingredients
Here are the ingredients you will need for this easy and healthy creamy chicken stuffed peppers recipe.
- Bell Peppers – I love using red, yellow, or orange bell peppers for this recipe. You could use green as well, but I find them a bit bitter. You can use smaller or larger peppers. It really depends on what you are able to find in your market.
- Chicken – I like using canned chicken breast for this recipe. I always have it in my pantry and it makes this recipe even faster to make. You can use cooked chicken breast, shredded rotisserie chicken, or even canned tuna if that is what you have on hand.
- Mayo – you only need 2-3 tablespoons of mayo. Use your favorite mayo.
- Shredded cheese – any shredded cheese works for this recipe. I like using mozzarella or provolone cheese.
- Seasoning – use your favorite seasonings. I use salt, pepper, and garlic/onion powder to season these stuffed peppers.
How to make these easy creamy canned chicken stuffed peppers
Start by preparing the peppers. Cut them in half, vertically, and then scoop the seeds and ribs out. Line a baking sheet with foil and spray it with cooking oil spray. Arrange the peppers, season them with salt and pepper, spray them with the cooking oil spray, and bake them in the oven for 10-15 minutes.
While the peppers are baking, in a large mixing bowl, combine the chicken, mayo, cheese, and seasonings. Stir until well combined. Once the peppers have cooled down a bit, using a spoon, fill the peppers with the creamy chicken stuffing. Top with some more cheese and bake for 10 minutes. Turn on the broiler and cook for another 5 minutes or until the tops are golden brown.
Tips
*Make sure you bake the peppers before you stuff them. You need the peppers to still have a bite to them but not be too crunchy. Do not bake them for too long because you want them to still keep their shape so they can hold the stuffing.
*To reheat them, you can use the microwave, air fryer, or oven.
*Serve them with a side of salad, toasted bread, or roasted vegetables.
*Leftovers should be stored in a food-safe container in the fridge for up to 4 days.
If you are looking for other stuffed peppers recipes, peas try my other easy beef and rice stuffed peppers recipe. This one is made with ground beef and rice and it is a traditional Eastern European recipe that I hope you try and love!
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Creamy Chicken Stuffed Peppers with Canned Chicken
Ingredients
- 3 bell peppers any color, cut in half with the seeds removed
- 2 12.5 ounces (each) cans of white premium chicken breast
- 2 tablespoons of mayonnaise your favorite brand
- 1 cup shredded cheese use your favorite cheese
- Salt, pepper, garlic powder to taste
Instructions
- Preheat oven to 350ºF.
- Line a 9×13 baking dish with aluminum foil and spray cooking spray.
- Cut the peppers in half, vertically, and then scoop the seeds and ribs out.
- Arrange the peppers on the baking dish. Season them with salt and pepper, spray them with the cooking oil spray, and bake them in the oven for 10-15 minutes. Take out of the oven and set aside to cool.
- In a large mixing bowl, combine the chicken, mayo, cheese, and seasonings. Stir until well combined.
- Once the peppers have cooled down a bit, using a spoon, fill the peppers with the creamy chicken stuffing.
- Top with some more cheese and bake for 10 minutes. Turn on the broiler and cook for another 5 minutes or until the tops are golden brown.
- Enjoy!
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