Let me tell you about my absolute favorite weeknight lifesaver – these low carb creamy chicken stuffed peppers! I stumbled upon this recipe one frantic Tuesday when my carb-counting husband begged for “something comforting but not gonna wreck my macros.” After some kitchen experimentation (and a few failed attempts), we landed on this magical combo of juicy bell peppers stuffed with rich, creamy chicken filling. It’s become our go-to meal – keto-friendly, packed with flavor, and ready in under 40 minutes.
What makes these stuffed peppers special? The moment that cream cheese melts into the shredded chicken with a splash of heavy cream… oh my. It creates this luscious texture that makes you forget you’re eating low carb. My kids don’t even realize they’re getting extra veggies! The best part? You probably have most ingredients already. Just grab some peppers, leftover chicken (rotisserie works wonders), and a few pantry staples. I’ve made this for busy weeknights and fancy dinner parties alike – it’s that versatile.
Why You’ll Love These Low Carb Creamy Chicken Stuffed Peppers
Let me count the ways these stuffed peppers will steal your heart (and stomach)! First off, they’re ridiculously easy – I’m talking 10 minutes of prep, then let the oven do the work. No fancy techniques here, just good, honest comfort food.
Here’s what makes them special:
- That creamy, dreamy filling – the way the cheeses melt together with the chicken? Pure magic. It’s rich without feeling heavy.
- They’re keto gold – under 8g net carbs per pepper, but satisfying enough that you won’t miss the rice or breadcrumbs.
- The texture contrast – tender-crisp peppers hugging that velvety chicken center? Perfection.
- Meal prep superstar – these taste even better the next day, making lunches a breeze.
Trust me, one bite and you’ll be hooked. My family fights over the last pepper every time!
Ingredients for Low Carb Creamy Chicken Stuffed Peppers
Okay, let’s gather our goodies! Here’s everything you’ll need for these dreamy stuffed peppers. I’ll give you all my little prep notes too – because details matter when you’re chasing that perfect bite.
- 4 large bell peppers – any color works, but I’m partial to red for their sweetness (tops cut off and seeds removed)
- 2 cups cooked chicken, shredded – rotisserie chicken is my weeknight hero here
- 4 oz cream cheese, softened – leave it on the counter for 30 minutes (trust me, cold cream cheese won’t mix right)
- 1/2 cup shredded cheddar cheese – pack it lightly in your measuring cup
- 1/4 cup heavy cream – this is what makes the filling luxuriously smooth
- 1 tsp garlic powder – the quick flavor booster
- 1 tsp onion powder – don’t skip this, it adds depth
- 1/2 tsp salt – adjust to your taste
- 1/4 tsp black pepper – freshly cracked if you’ve got it
- 1 tbsp olive oil – for that perfect golden finish
Ingredient Substitutions & Notes
Got dietary needs or missing an ingredient? No sweat! Here are my favorite swaps:
- Cream cheese alternative: Greek yogurt works in a pinch (use 1/3 cup), or try dairy-free cream cheese
- Chicken swap: Turkey or even canned chicken works – just drain well!
- Cheese options: Pepper jack adds kick, mozzarella makes it extra gooey
- Heavy cream: Half-and-half works, but the filling won’t be quite as rich
- Spice lovers: Throw in some diced jalapeños or a dash of cayenne
How to Make Low Carb Creamy Chicken Stuffed Peppers
Alright, let’s get cooking! These stuffed peppers come together so easily – I’ll walk you through each step like I’m right there in your kitchen with you. The secret is in the little details that make all the difference between “good” and “oh-my-goodness-I-need-seconds” good.
Step 1: Prep the Peppers
First things first – let’s get those peppers ready for their creamy chicken hug! Grab your prettiest bell peppers (I always pick ones that can stand upright – makes for neater presentation). Slice about 1/2 inch off the tops – save these! They make adorable little “lids” if you want to bake them that way.
Now comes the fun part: scooping out those seeds and membranes. I use a small spoon and just scrape around the inside. Rinse them under cool water to get any stubborn bits out, then pat them dry with paper towels. This step is crucial – wet peppers mean soggy bottoms, and nobody wants that!
Step 2: Mix the Filling
Time to make that dreamy filling! In a big bowl, plop in your softened cream cheese. Here’s my trick: if you forgot to take it out ahead of time, microwave it for 10-15 seconds – just until it’s soft but not melted.
Add the shredded chicken, cheddar, heavy cream, and all those lovely spices. Now roll up your sleeves and get mixing! I like to use a fork at first to break up the cream cheese, then switch to a sturdy spoon. You want everything evenly combined – no lonely chicken shreds left out of the creamy party!
Pro tip: taste the filling now and adjust the seasoning. Needs more salt? More garlic? This is your moment to make it perfect!
Step 3: Bake to Perfection
Okay, let’s assemble our masterpieces! Grab those prepped peppers and stuff them generously – really pack that filling in there. I use a small spoon and press down as I go to eliminate air pockets.
Arrange them in a baking dish (they’ll stay upright better if they’re nestled close together). Drizzle with olive oil – this helps them get that beautiful roasted look. Pop them in your preheated 375°F oven and set your timer for 25 minutes.
The magic happens when the peppers start to soften and the filling gets all bubbly and golden. If the tops are browning too fast, just tent some foil over them. You’ll know they’re done when a knife slides easily into the pepper’s side – tender but still with a little bite!
Tips for Perfect Low Carb Creamy Chicken Stuffed Peppers
After making these dozens of times (okay, maybe hundreds), I’ve picked up some tricks that take these from good to “can I have the recipe?” amazing. First – room temperature cream cheese is non-negotiable. Trying to mix cold cream cheese is like wrestling with a stubborn toddler – just don’t.
When stuffing, really pack that filling in there with the back of a spoon. Air pockets mean sad, hollow bites later. If your peppers won’t stand upright (we’ve all been there), slice a tiny bit off the bottoms – just enough to stabilize them without losing filling.
Watch for browning around the 20-minute mark – if the cheese topping looks too dark too fast, tent with foil. And here’s my secret: let them rest 5 minutes after baking. That filling sets up beautifully instead of oozing out when you cut in!
Serving Suggestions for Low Carb Creamy Chicken Stuffed Peppers
Now, let’s talk about making these beauties shine at the table! My favorite way to serve them is with a crisp green salad – the freshness cuts through that rich filling perfectly. For heartier appetites, pair them with garlicky cauliflower rice (it soaks up any extra creamy goodness!).
Weeknight shortcut? Just add avocado slices and call it a meal. The creamy avocado plays so nicely with the chicken filling. Sometimes I’ll drizzle everything with a little sriracha mayo for kick – because why not make comfort food even more comforting?
Storage & Reheating
Here’s the beautiful thing about these stuffed peppers – they taste even better the next day! Just pop any leftovers in an airtight container (I swear by my glass ones) and they’ll keep happily in the fridge for up to 3 days.
When reheating, skip the microwave unless you love soggy peppers (no judgment!). Instead, warm them in a 350°F oven for about 10 minutes – just until that creamy filling gets all gooey again. If the tops look dry, a quick spritz of water or tiny drizzle of oil brings them right back to life!
Nutritional Information
Okay, let’s talk numbers – but remember, these are estimates based on my kitchen scale and calculator (not a lab test!). Your exact counts might vary slightly depending on pepper size or cheese brands. Here’s the breakdown per glorious stuffed pepper:
- 320 calories – satisfying but not gut-busting
- 22g fat – mostly the good kind from all that creamy cheese
- 8g carbs – with 2g fiber, so just 6g net carbs!
- 24g protein – hello, muscle fuel!
Now, here’s my nutritionist friend’s favorite part – these peppers pack over 100% of your daily vitamin C from the bell peppers alone! Plus you’re getting calcium from the cheese and quality protein from the chicken. It’s comfort food that actually loves you back. Learn more about calcium and its role in the body.
Pro tip: if you’re tracking macros closely, weigh your cheese and chicken – eyeballing can add sneaky calories. But honestly? Sometimes deliciousness deserves a little rounding up!
FAQ About Low Carb Creamy Chicken Stuffed Peppers
I get so many questions about these dreamy stuffed peppers – let me answer the ones that pop up most often! Nothing makes me happier than hearing how you’ve made this recipe work in your own kitchens.
Can I Use Frozen Peppers?
Absolutely! Frozen peppers are a lifesaver when fresh ones aren’t available. Just thaw them completely first (overnight in the fridge works best), then drain them REALLY well – I even pat them dry with paper towels. That extra moisture can make your filling soggy otherwise. Pro tip: frozen peppers might be softer after baking, so I sometimes add 5 extra minutes to the cooking time.
How to Make It Spicier?
Oh honey, let me count the ways! My favorite kick-starters are:
- A generous pinch of cayenne pepper (about 1/4 tsp) mixed right into the filling
- Diced jalapeños – about 1 tablespoon gives nice heat without overwhelming
- A dash of hot sauce stirred into the cream mixture
- Using pepper jack cheese instead of cheddar
Just taste as you go – you can always add more heat, but you can’t take it away!
Can I Freeze These?
You bet! These stuffed peppers freeze beautifully – just bake them first, let them cool completely, then wrap each one tightly in plastic wrap before freezing. They’ll keep for up to 2 months. To reheat, no need to thaw – just pop them frozen into a 350°F oven for about 25 minutes. The peppers might be slightly softer, but that creamy filling stays perfect!
Are Green Peppers Okay?
Green bell peppers work just fine, but here’s the thing – they’re slightly more bitter than their colorful cousins. If you prefer milder flavor, go for red, yellow or orange. But if you love that classic green pepper taste (like my dad does), just know you might want to add an extra pinch of sweetener to balance it out. Either way, they’ll still be delicious! For those focusing on weight management, balancing flavors is key.
Can I Make These Ahead?
This is my favorite meal prep trick! You can assemble the stuffed peppers up to 24 hours before baking – just cover tightly and refrigerate. The flavors actually meld together beautifully. When ready to bake, just add about 5 extra minutes since they’re going in cold. Perfect for dinner parties or crazy weeknights when every minute counts! If you are looking for other quick meal ideas, check out this quick drink recipe for inspiration.
Ready to Fall in Love With These Creamy Chicken Stuffed Peppers?
Don’t just take my word for how incredible these low carb creamy chicken stuffed peppers are – get in that kitchen and taste the magic yourself! I promise, once you try that first forkful of tender pepper hugging that rich, cheesy filling, you’ll be hooked. They’re perfect for busy weeknights, impressive enough for company, and so satisfying you won’t even miss the carbs.
Here’s my challenge to you: make these tonight! Snap a pic of your beautiful creations and tag me – I love seeing your kitchen adventures. Did you add your own twist? Spice them up? Use rainbow peppers? Share it all! Nothing makes me happier than hearing how this recipe becomes part of your family’s story too.
Now go grab those peppers and get stuffing – your taste buds will thank you!
Print
Irresistible Low Carb Creamy Chicken Stuffed Peppers in 40 Minutes
- Total Time: 40 mins
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A delicious low-carb meal featuring creamy chicken stuffed peppers.
Ingredients
- 4 large bell peppers
- 2 cups cooked chicken, shredded
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F.
- Cut the tops off bell peppers and remove seeds.
- Mix shredded chicken, cream cheese, cheddar, heavy cream, and spices in a bowl.
- Stuff peppers with chicken mixture.
- Drizzle with olive oil.
- >Bake for 25-30 minutes until peppers are tender.
Notes
- Use any color bell pepper.
- Add hot sauce for extra spice.
- Store leftovers in fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 22
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
Keywords: low carb, keto, chicken, stuffed peppers, peppers, creamy