Creamy Southwest Chicken and Bacon Stuffed Peppers
Juicy chicken, smoky bacon, and melty cheese are folded into a creamy, zesty filling, then stuffed into vibrant bell peppers and baked until golden. This easy Southwest-inspired dinner is hearty, comforting, and sure to please the whole family.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Southwest
Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked chicken, shredded or diced
- 6 strips bacon, cooked and crumbled
- 8 oz cream cheese, softened
- 1 cup shredded cheese (Mexican blend or cheddar)
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup black beans, rinsed and drained (optional)
- 2 green onions, thinly sliced
- 1 tablespoon Southwest seasoning (or chili powder, cumin, garlic powder, smoked paprika, cayenne)
- 2 cloves garlic, minced
- 1/4 cup sour cream
- Salt & pepper to taste (start with 1/2 teaspoon salt, 1/4 teaspoon black pepper)
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Trim bottoms if needed so peppers stand upright. Place peppers upright in a 9×13-inch baking dish.
- In a skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate, let cool, then crumble.
- In a large bowl, combine softened cream cheese, sour cream, and Southwest seasoning. Stir until smooth.
- Add cooked chicken, crumbled bacon, shredded cheese, corn, black beans, green onions, minced garlic, salt, and pepper to the bowl. Stir gently to combine.
- Fill each bell pepper generously with the creamy chicken mixture, pressing down gently but not overstuffing.
- Cover the baking dish loosely with foil and bake for 20 minutes. Remove foil, sprinkle extra cheese on top, and bake uncovered for another 5-10 minutes, until cheese is golden and peppers are tender.
- Let peppers cool for 5 minutes before serving. Garnish with chopped cilantro or extra green onions if desired.
Notes
For softer peppers, microwave them unfilled for 2-3 minutes before stuffing. Drain corn and beans well to avoid watery filling. Add cheese topping in the last 5-10 minutes for best melt. Leftovers keep well and taste even better the next day. For a low-carb version, skip the corn and beans.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 5
- Sodium: 700
- Fat: 24
- Saturated Fat: 11
- Carbohydrates: 14
- Fiber: 3
- Protein: 23
Keywords: stuffed peppers, chicken, bacon, Southwest, creamy, easy dinner, meal prep, low carb, gluten free, comfort food