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!

 

Watch the video for this recipe!

January is a big time that everyone wants to take a little foodie break.

We wanted to honor that and create a recipe that was light, yet filling. These stuffed bell peppers are also super simple to make.

 

We’re using pre-made chicken again, so all you have to do is shred the chicken and you’re good to go.

Creamy Chicken Stuffed Bell Peppers

We prefer to purchase a pre-cooked rotisserie chicken from Walmart, traditional flavor, but use what is offered in your area. This chicken is super flavorful and definitely a timesaver!

 

This recipe is really similar to our Chicken Tetrazzini recipe! You all loved it so much, that we had to create a different version of the recipe.

Creamy Chicken Stuffed Bell Peppers

 

You will need: 

  • Shredded chicken
  • Green bell peppers
  • Yellow onion
  • Cream of mushroom soup
  • Cream of chicken soup
  • Sour cream
  • Chicken broth
  • Pimentos
  • Olive oil
  • Onion powder
  • Sharp cheddar cheese
  • Cheddar jack cheese

Creamy Chicken Stuffed Bell Peppers

Steps to make this recipe:

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 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.  Pre-heat oven to 350 degrees. 

Creamy Chicken Stuffed Bell Peppers

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 chicken soup, 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 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. 

 

Enjoy!

 

You may also enjoy:

Chicken Tetrazzini

Air Fryer Breakfast Pockets

Air Fryer Ranch Wings

 

Don’t miss another recipe!
Subscribe to our newsletter!

Follow Kultural Kreations on Facebook,  Instagram,  Pinterest and  YouTube!
See you there!

Image of Creamy Chicken Stuffed Bell Peppers - Chicken Stuffed Bell Peppers - Kultural Kreations
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 Time: 20 minutes
Cook Time: 40 minutes
10 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Keyword: creamy chicken stuffed bell peppers, stuffed bell peppers
Servings: 4 people
Author: Ashley Frederick

Ingredients

  • 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

Instructions

  • 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. 

Notes

Serve with a side of rice for an extra filling meal. 
Tried this recipe?Mention @Kulturalkreations or tag #Kulturalkreations!

2 responses to “Creamy Chicken Stuffed Bell Peppers”

  1. Felicia says:

    As I was making this recipe I noticed you mentioned to sauté the onion and bell pepper in the skillet but you don’t mention any onion besides the onion powder in the ingredients.. I went ahead and diced 1/2 a large yellow onion. It seemed to be the right amount. They’re in the oven right now! I can’t wait to eat them! The filling looked so yummy

    • Ashley says:

      Thank you for letting us know. Sorry about that. It has been corrected. Yes, you absolutely add diced onion into the mix. I hope you enjoyed them!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.