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5 from 1 vote

Creamy Chicken Stuffed Bell Peppers recipe

These Creamy Chicken Stuffed Bell Peppers are a quick, family-friendly weeknight dinner made with rotisserie chicken, rice, and creamy soups—hearty, cheesy, and ready in under an hour!
Prep Time20 minutes
Cook Time40 minutes
10 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: creamy chicken stuffed bell peppers, stuffed bell peppers
Servings: 4 people
Calories: 638kcal
Author: Ashley Frederick

Ingredients

  • 4 c shredded chicken
  • 5 large green bell peppers Reserve one for dicing.
  • ¼ - ½ c green bell pepper-diced
  • ¼ - ½ c yellow onion-diced
  • 1 can cream of mushroom soup
  • ½ can cream of chicken soup
  • 2 tsps sour cream
  • ½ c chicken broth
  • 2 tsps pimentos
  • 2 + 2 tbsps olive oil
  • 2 tsps garlic salt
  • 2 tsps garlic powder (season to taste)
  • 1 c sharp cheddar cheese
  • 4 tbsps cheddar jack cheese

Instructions

  • Remove the skin from the chicken and shred the chicken (white and dark meat) and sit to the side. (The chicken is best shredded with your hands to ensure that the meat is not too fine.)
  • Cut the tops off of the bell peppers, remove the core and clean out the inside of the bell peppers. 
  • Rub the inside and outside of the peppers with olive oil. 
  • Season the inside and outside of the peppers with onion powder. 
  • Place peppers in an 8-inch pan or baking dish. 
  • Preheat oven to 350 degrees. 
  • In a large skillet, add 2 tbsps of olive oil and heat. Then add onion and bell pepper to the skillet. Sauté and stir occasionally for 3-5 minutes or until vegetables begin to soften. 
  • Add the cream of chicken, cream of mushroom soup, and sour cream to the skillet. Stir frequently until mixed well. 
  • Add the chicken broth to the pan and mix well. 
  • Add the chicken, sharp shredded cheese and pimentos to the skillet and mix. 
  • Transfer mixture into each bell pepper and top with cheddar jack shredded cheese. 
  • Cover with foil and bake for 40-50 minutes. 
  • Then turn on the broiler for 1-3 minutes to brown the top of the peppers. 
  • Remove them from the oven and allow them to cool for 10-15 minutes prior to serving. 

Video

Notes

Serve with a side of rice for an extra filling meal. 

Nutrition

Calories: 638kcal | Carbohydrates: 21g | Protein: 50g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 149mg | Sodium: 1156mg | Potassium: 999mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1274IU | Vitamin C: 147mg | Calcium: 329mg | Iron: 3mg