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Creamy Southwest Chicken Stuffed Peppers Easy Meal Prep Recipe

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These creamy Southwest chicken stuffed peppers are packed with smoky, cheesy chicken filling and roasted bell peppers, making them a comforting, protein-rich meal that’s perfect for meal prep or weeknight dinners. The recipe is easy, adaptable, and delivers bold Southwest flavor with minimal effort.

Ingredients

Scale
  • 4 large bell peppers (any color, seeds and membranes removed, halved lengthwise)
  • 2 cups cooked chicken breast, shredded (rotisserie chicken works great)
  • 4 oz cream cheese, softened
  • 1/2 cup Greek yogurt or sour cream
  • 1 cup shredded Mexican blend cheese (plus extra for topping)
  • 1/2 cup salsa (choose your preferred spice level)
  • 1/2 cup canned corn, drained (or frozen, thawed)
  • 1/2 cup canned black beans, drained and rinsed
  • 1/4 cup red onion, finely diced
  • 1 tablespoon taco seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (optional garnish)
  • Sliced green onions (optional garnish)
  • Diced avocado or a squeeze of lime (optional garnish)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice 4 large bell peppers in half lengthwise, removing seeds and membranes. Arrange them cut side up in a 9×13-inch baking dish. Trim bottoms if needed to sit flat.
  3. In a large bowl, combine shredded chicken, softened cream cheese, and Greek yogurt or sour cream. Stir until mostly smooth.
  4. Add shredded Mexican blend cheese, salsa, corn, black beans, red onion, taco seasoning, cumin, and smoked paprika. Season with salt and pepper. Stir until well mixed. If too thick, add a tablespoon of salsa or a splash of milk.
  5. Spoon the chicken mixture evenly into each pepper half, gently pressing in. Do not overstuff.
  6. Sprinkle extra shredded cheese over each filled pepper (about 1/4 cup total).
  7. Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes, or until cheese is bubbly and peppers are fork-tender. For a slight char, broil for 2-3 minutes at the end.
  8. Check doneness: Peppers should be soft but not mushy. If needed, bake another 5 minutes.
  9. Let peppers cool for 5 minutes. Top with fresh cilantro, green onions, or avocado if desired. Serve warm with lime wedges.

Notes

For extra tender peppers, pre-bake empty halves for 10 minutes before filling. Adjust spice level by choosing mild or hot salsa and omitting or adding smoked paprika or jalapeños. Filling can be made ahead and refrigerated overnight. Peppers freeze well; wrap individually for meal prep. Shred your own cheese for best melt. For dairy-free, use plant-based cheese and cream cheese. Always check taco seasoning and salsa for gluten if needed.

Nutrition

Keywords: stuffed peppers, southwest chicken, meal prep, easy dinner, creamy chicken, Mexican, gluten-free, high protein, bell peppers, cheesy stuffed peppers

Find it online: https://norasfoods.com/creamy-southwest-chicken-stuffed-peppers-easy-meal-prep-recipe/