Creamy Southwest Chicken Stuffed Peppers
Delicious bell peppers stuffed with a creamy filling of shredded rotisserie chicken, cream cheese, and spices, topped with melted cheese.
Ingredients
Main ingredients
- 4 large large bell peppers Choose firm peppers for best results.
- 2 cups shredded rotisserie chicken Using rotisserie saves prep time.
- 8 oz cream cheese, softened Ensure cream cheese is softened for easy mixing.
- 1 cup shredded cheddar cheese This cheese integrates well with the flavors.
- 1/4 cup chopped scallions Fresh scallions add a nice crunch.
- 1/2 cup salsa verde Can be adjusted for spice level.
- 1 cup shredded cheese for topping More cheese for a gooier topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove the seeds.
- In a large bowl, mix shredded chicken, cream cheese, cheddar cheese, scallions, and salsa verde until thoroughly combined.
Assembly
- Spoon the filling into each bell pepper half, pressing down to pack tightly.
- Arrange the filled peppers in a baking dish snugly.
- Top each pepper with additional shredded cheese.
Baking
- Bake the peppers for about 25-30 minutes until tender and cheese is melted and bubbly.
Serving
- Allow the peppers to cool for a few minutes before serving.
- Garnish with scallions or sour cream, if desired.
Notes
These stuffed peppers can be prepared ahead of time; store the filling in the refrigerator before stuffing the peppers. For extra flavor, consider roasting the peppers before stuffing.