Chicken and Cream Cheese Stuffed Peppers

Chicken and Cream Cheese Stuffed Peppers

Pinit

Stuffed peppers are another relatively new dish to me. It was only about three years ago that I tried my first stuffed pepper! I’m definitely a fan. They are now a regular recipe in our household.
Usually stuffed pepper recipes call for ground beef, which is great. But I started to wonder how a chicken stuffed bell pepper recipe would be, and began to look into it. There are a lot of ways to make stuffed peppers! So Herb and I decided we are going to do a comparative for stuffed peppers, using beef, chicken, and vegetarian stuffed pepper recipes. If you missed it, our first recipe for Santa Fe Stuffed Bell Peppers turned out pretty well! And overall, we were pleased with our first attempt at these chicken and cream cheese stuffed peppers.

Chicken and Cream Cheese Stuffed Peppers

Recipe Ingredients

  • 3 boneless, skinless chicken breasts, halved
  • 3 cups chicken broth
  • 1 cup water
  • 1 24-oz can spaghetti sauce
  • 8 ounces cream cheese, softened
  • 8 ounces shredded cheese (we used pepper jack and cheddar)
  • 1/3 cup panko bread crumbs
  • 4 bell peppers
  • Salt and pepper to taste

Chicken and Cream Cheese Stuffed Peppers

Recipe Directions

In a large pot, add the chicken broth, water, and chicken breast halves. Bring the pot to a boil. Once the liquid is boiling, reduce the heat to medium and cover the pot. Let the chicken breasts cook for about 15 minutes or until cooked through. This is apparently called “poaching” your chicken, which is probably familiar to some of you, but for me this was a new experience! I’ve cooked chicken many ways – baked, fried, stir-fried, grilled, etc., but I’ve never poached chicken before!

Chicken and Cream Cheese Stuffed Peppers

Anyway, once your chicken breasts are cooked through (you may need to cut through one of them to make sure), shred your chicken with two forks.

Chicken and Cream Cheese Stuffed PeppersChicken and Cream Cheese Stuffed PeppersChicken and Cream Cheese Stuffed Peppers

Preheat your oven to 350 degrees. In a large bowl, mix together the shredded chicken, softened cream cheese, half of the cheese, spaghetti sauce, salt and pepper.

Chicken and Cream Cheese Stuffed Peppers

Cut the tops off the bell peppers and remove the seeds and veins. You may need to also cut some off the bottom of the bell peppers to make them stand up straight! Place peppers on a baking sheet and stuff with the chicken mixture.

Chicken and Cream Cheese Stuffed Peppers

Mix the remaining cheese with the panko and sprinkle this over the top of the peppers. Bake for 30 minutes.

Chicken and Cream Cheese Stuffed Peppers
Chicken and Cream Cheese Stuffed Bell Peppers Recipe
Pinit
We give this recipe 3.5 out of 5 herbs. It was pretty tasty, but possibly could’ve used some more seasoning next time.
Stay tuned for further stuffed pepper recipes for our comparative! Anybody want to share a great recipe we should try??
Chicken and Cream Cheese Stuffed Peppers
Author: 
 
Ingredients
  • 3 boneless, skinless chicken breasts, halved
  • 3 cups chicken broth
  • 1 cup water
  • 1 24-oz can spaghetti sauce
  • 8 ounces cream cheese, softened
  • 8 ounces shredded cheese (we used pepper jack and cheddar)
  • 1/3 cup panko bread crumbs
  • 4 bell peppers
  • Salt and pepper to taste
Instructions
  1. Poach the chicken breasts - in a large pot, add the chicken broth, water, and chicken breast halves. Bring the pot to a boil. Once the liquid is boiling, reduce the heat to medium and cover the pot. Let the chicken breasts cook for about 15 minutes or until cooked through.
  2. Once cooked, shred the chicken.
  3. Preheat oven to 350 degrees. In a large bowl, mix together the shredded chicken, softened cream cheese, half of the cheese, spaghetti sauce, salt and pepper.
  4. Cut the tops off the bell peppers and remove the seeds and veins. You may need to also cut some off the bottom of the bell peppers to make them stand up straight.
  5. Place peppers on a baking sheet and stuff with the chicken mixture.
  6. Mix the remaining cheese with the panko and sprinkle this over the top of the peppers. Bake for 30 minutes.

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2 comments on “Chicken and Cream Cheese Stuffed Peppers

  1. I love this twist on the traditional stuffed pepper recipe! I wonder if the peppers would stand up if you put them in jumbo muffin pans while cooking… I might try that next time we made stuffed peppers!

  2. Mrs. Herb on said:

    Oooh I’ve never thought of that, Becky! Unfortunately I don’t have one of the jumbo muffin pan, but it’s a great tip for those that do!

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