Creamy Southwest Chicken Stuffed Peppers
These creamy southwest chicken stuffed peppers are a bold, cheesy, and slightly spicy meal prep favorite, packed with protein, veggies, and Tex-Mex flavor. Perfect for busy weeknights or make-ahead lunches, they’re easy to customize and always a crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Southwest, Tex-Mex
Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked chicken breast, shredded (about 10 oz)
- 4 oz cream cheese, softened
- 1/4 cup sour cream
- 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, or Pepper Jack)
- 1 cup black beans, drained and rinsed
- 3/4 cup frozen corn, thawed
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
Instructions
- Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Place peppers cut-side up in a baking dish.
- In a large bowl, combine shredded chicken, softened cream cheese, sour cream, and shredded cheese. Mix until smooth.
- Stir in black beans, corn, green onions, and minced garlic.
- Add chili powder, cumin, smoked paprika, salt, and pepper. Squeeze in lime juice and add chopped cilantro. Mix until evenly combined.
- Spoon the creamy chicken mixture into each pepper, filling to the top and pressing down gently. Sprinkle extra cheese on top if desired.
- Cover the baking dish loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes, until cheese is bubbly and peppers are fork-tender (total baking time: 35-40 minutes).
- Let peppers cool for 5 minutes before serving. Garnish with extra cilantro and a squeeze of lime if desired.
Notes
For best results, use room-temperature cream cheese and drain corn and beans well to avoid a runny filling. Adjust spice level to taste. Save pepper tops to dice and add to the filling for extra flavor. These peppers reheat well and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 6
- Sodium: 600
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 5
- Protein: 22
Keywords: stuffed peppers, southwest chicken, meal prep, creamy, Tex-Mex, easy dinner, gluten-free, high protein, family meal