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Image of Creamy Chicken Stuffed Bell Peppers - Chicken Stuffed Bell Peppers - Kultural Kreations
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5 from 1 vote

Creamy Chicken Stuffed Bell Peppers

These Creamy Chicken Stuffed Bell Peppers are great for a quick weekday dinner meal! They are also great with a side of rice!
Prep Time20 mins
Cook Time40 mins
10 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: creamy chicken stuffed bell peppers, stuffed bell peppers
Servings: 4 people
Author: Whip it like Butter


  • 4 c of shredded chicken
  • 5 large green bell peppers Reserve one for dicing.
  • 1/4 - 1/2 c of green bell pepper-diced
  • 1/4 - 1/2 c of yellow onion-diced
  • 1 can of cream of mushroom soup
  • 1/2 can of cream of chicken soup
  • 2 tsps of sour cream
  • 1/2 c of chicken broth
  • 2 tsps of pimentos
  • 2 + 2 tbsps of olive oil
  • 1 tbsp of onion powder
  • 1 c of sharp cheddar cheese
  • 4 tbsps of cheddar jack cheese


  • Shred 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 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. 
  • Pre-heat 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 chicken soup, cream of mushroom soup and sour cream to the skillet. Stir frequently until mixed well. 
  • Add chicken broth to the pan and mix well. 
  • Add 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. 
  • Allow to cool for 10-15 minutes prior to serving. 


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