Chicken Stuffed Peppers are an easy low carb dinner that everyone will love. Bell peppers stuffed with shredded chicken, cream cheese, spaghetti sauce, and seasonings are so irresistible they will become a regular on your menu.
If you are looking for an easy low carb meal, you have come to the right place. I have had so many readers ask me for more low carb recipes. Stuffed peppers, while delicious, usually have white rice in them. Bound and determined to make a stuffed pepper recipe that was low carb friendly, I made this amazing filling. Shredded chicken, cream cheese, spaghetti sauce, cheese, herbs, and spices combine to give these peppers great flavor while still being great for a low carb diet.
These Chicken Stuffed Peppers are very easy to throw together. They are packed with delicious flavors derived from simple ingredients. Best of all, they bake up in just 25 minutes.
This was so easy and absolutely delicious! I made it for my parents and topped with extra mozzarella and they just loved it! I’m keeping this recipe for sure! Thank you!
Chicken Stuffed Pepper Ingredients
- Bell Peppers: I love to use a variety of colors. Keep in mind that red, orange, and yellow peppers are more expensive than green peppers, but also sweeter.
- Olive Oil: We will use this to help pre-cook the peppers.
- Shredded Chicken: I love using a rotisserie chicken for this, or chicken that I keep on hand in the freezer. See my post: Freezing Cooked Chicken. You can also quickly cook chicken in the Instant Pot with this Instant Pot Chicken recipe.
- Spaghetti Sauce: You can easily make your own with my 25 minute recipe or use store-bought. You could also use this delicious marinara sauce.
- Cream Cheese: I love the creamy texture this adds to the recipe.
- Mozzarella and Parmesan Cheese: I highly suggest that you grate your cheese from the block for the best texture rather than using pre-shredded cheese.
- Dried Parsley, Basil, Onion Powder, Salt, & Pepper: This combo of spices is perfection. You could also replace the parsley, basil, and onion powder with a heaping teaspoon of Italian Seasoning.
How to Make Stuffed Bell Peppers
Prep and Precook the Peppers
Cut the peppers in half and remove the seed core and the ribbing. Drizzle the pepper halves with oil and microwave them in a large bowl. Alternatively bake the cut peppers at 450 degrees Fahrenheit for 10 minutes while you prepare the other ingredients.
Make the Filling
While the peppers are precooking, mix together the chicken, spaghetti sauce, cream cheese, spices, and cheeses.
Fill the Peppers
Working carefully with the hot peppers, place them in the baking dish and distribute the filling evenly amongst them. Top with the remaining cheese. Bake for 25 minutes and enjoy.
Make Ahead
These stuffed peppers can be made up to 24 hours ahead. Follow the recipe up to the point of putting them in the oven. Instead, cover them and place them in the refrigerator.
When ready to bake, place the stuffed peppers in the preheated oven and bake for 25 to 30 minutes.
Storing and Reheating
If you have leftovers, store them in the refrigerator in an airtight container for up to 4 days. Frozen stuffed peppers can be stored in the freezer in an airtight container for three months. Thaw before reheating. Read below on how to freeze these before baking.
When you want to reheat a stuffed pepper, place it in a covered baking dish and bake for 25 to 30 minutes at 350 degrees Fahrenheit.
Freezing Stuffed Peppers
These are great to freeze for a quick meal in the future.
- Make the recipe up to the point of putting them in the oven.
- Flash freeze the peppers. Place them on a plate or a rimmed baking sheet lined with parchment paper. Freeze for 2 to 4 hours.
- Transfer the peppers to an airtight container and store in the freezer for up to 3 months.
- When ready to eat, transfer from the freezer to a baking dish. Cover and bake for 35 minutes at 350 degrees Fahrenheit. Uncover and bake for 15 more minutes.
What to Serve with Stuffed Peppers
There are so many great side dishes to make with this recipe that will keep the dinner low carb friendly. Here are some of my favorite choices.
- Mediterranean Salad comes together very quickly with a small handful of ingredients.
- Air Fryer Broccoli is a quick and healthy side dish that even my picky eaters love.
- Mashed Cauliflower is something I could eat daily. It is so easy to make and absolutely delicious.
If you make these stuffed chicken peppers or any of my other recipes, please leave me a comment and let me know what you think. I love hearing from you.
Chicken Stuffed Peppers
Ingredients
- 3 bell peppers cut in half with the seeds and ribbing removed
- 1/2 tablespoon olive oil
- 2 cups shredded chicken breast (226.8 grams)
- 1 cup spaghetti sauce see note 1 (260 grams)
- 4 ounces cream cheese softened
- 1 cup mozzarella cheese grated and divided (113 grams)
- 1/4 cup Parmesan cheese grated (25 grams)
- 1/2 tablespoon dried parsley
- 1/2 tablespoon dried basil
- 1 1/2 teaspoon kosher salt
- 1 teaspoon onion powder
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Cut the bell peppers in half and cut out the seeds and ribbing.
- Place the peppers in a large microwave safe bowl. Drizzle them with olive oil. Cover the bowl with a plate, and microwave for 6 minutes. (See note 2 about cooking them in the oven.)3 bell peppers, 1/2 tablespoon olive oil
- In a bowl, combine the chicken, sauce, cream cheese, spices, 1/4 cup of mozzarella cheese, and the Parmesan cheese. Add the filling to the peppers. Top with the remaining 3/4 cup mozzarella cheese.2 cups shredded chicken breast, 1 cup spaghetti sauce, 4 ounces cream cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, 1/2 tablespoon dried parsley, 1/2 tablespoon dried basil, 1 1/2 teaspoon kosher salt, 1 teaspoon onion powder, 1/4 teaspoon ground black pepper
- Bake for 25 minutes. For a crispier top, turn on the broiler for 2 to 3 minutes at the end, watching closely.
Recipe Video
Notes
- Please note that you are not looking for tomato sauce, which is simply tomatoes that have been cooked down and pureed. You want spaghetti sauce which will is tomatoes cooked with herbs.
- If you would prefer to pre-cook the peppers in the oven, bake the cut peppers at 450 degrees Fahrenheit for 10 minutes. Don’t forget to lower the temperature of the oven to 350 before baking the stuffed peppers.
Maria says
It has been fantastic finding you, you have amazing recipes healthy, different, practical, easy ingredients!! I just love everything!! You are amazing thank you for shearing!!! I am so happy! God blessed you and your family :) let’s cook and bake 🎉
Thank you so much for this wonderful comment, Maria! I needed this one today.
Janis Beffort says
have not tryed chicken stuffed peppers but will be do love stuffed peppers with hamburger and rice….so this is just a different taste or change on stuffed peppers.Love your meal ideas….thank from myself and my husband
Judith Fulton says
Can I omit the cream cheese in this recipe? I am lactose intollerant and wondered about the taste?
Unfortunately, no. We have cream cheese, mozzarella, and Parmesan in this recipe. So you would need to take out all three, and that would definitely impact the taste. I haven’t tested this without the cream cheese. I’m worried it would feel like it’s missing something.
Judith Fulton says
Thank you Lisa for answering me..I really enjoy your recipes!
I’m so happy to hear that!
Maritza says
I think your recipes are awsome,and use many of them. They always turn out good and delicious!!!! Thank you fo sharing them with us, your fans!!!!
Gina says
This was so easy and absolutely delicious! I made it for my parents and topped with extra mozzarella and they just loved it! I’m keeping this recipe for sure! Thank you!
Gina, I’m so glad this was a hit for you and your parents! Thank you for taking the time to come back and tell me.
Debra says
I add riced cauliflower to get the sensation of a regular stuffed pepper. It adds no calories or carbs. Win Win
I hope you liked them!
Maritza says
Hi Lisa, I cooked the chicken stuffed bell peppers today and they came out delicious. Even thoughI used a commercial spaguetti sauce,they came out superb. I didn’t have time to cook the homemade spaguetti sauce, but I’m planning to have it cooked and ready for future use.I enjoy your recipes, they’re delightful!!!! Thank you so much for sharing them!!
I’m so glad that you liked these!
Terri says
Hi! I have been on a low carb diet since May, I went from 230 to 180. Now it’s just my way of life, and I love it. I’m always looking for new recipes to try. And I absolutely love putting my flavors together. I have seen some your recipes and I cooked several and I loved them. Thank you!
I’m so glad you are enjoying them!