These chicken stuffed chili peppers are bursting with flavor and are so delicious! Stuffed with chicken breast, a little bit of cream cheese and seasoned with chili powder, garlic and smoked paprika these stuffed peppers are healthy, low carb and fairly simple to make!
I started envisioning this recipe when I planted my Anaheim chili pepper plant in my garden this year, as i’ve watched the plant bring forth huge chili peppers I knew I wanted to do a stuffed pepper recipe with them! So I finally harvested them and made my recipe and they do not disappoint!
I make these on the grill but you can also make them in the oven or in an air fryer. I used grilled chicken breast that has just been salted and peppered but you can use rotisserie chicken, shredded chicken, boiled chicken or even canned chicken in this recipe and they will all work out just fine.
What you need to make stuffed chili peppers:
Serves 4-5 people
- 5 large Anaheim chili peppers
- 1 large chicken breasts – grilled, rotisserie chicken breast, boiled and shredded or canned chicken will all work
- 5 ounces cream cheese
- salt
- garlic powder
- smoked paprika
- chili powder
- 1/2 cup shredded cheese
Instructions
For a grill or smoker:
- Heat grill to 450 F. with the flame exposed if possible. Place peppers over the flame or hottest part of the grill and cook for about 8 minutes, rotating so the skin gets equally charred. It will turn black and that OK.
- The skin will start to buckle and break open.
- Remove from the grill and let cool slightly.
- Peel off the pepper skins the best you can, it doesn’t have to be perfect and you can keep them on if desired.
- Slice pepper down one of the sides so it creates a pepper pouch.
- You can remove the seeds or leave them. I leave them but I don’t mind the seeds if you do then scoop them out.
- Slice cream cheese into 5 slices and place inside the peppers.
- Dice the chicken if using grilled chicken, or add shredded chicken to the inside of the pepper.
- Sprinkle the tops with a dash of salt, garlic powder, smoked paprika and chili powder.
- Put shredded cheese on top of the peppers and place them all on a pan you can place on the grill.
- Bake for 6-7 additional minutes or until cheese gets nice and melted.
- Top with salsa, pico de Gallo, guacamole, sour cream or Greek yogurt and what ever your favorite toppings are and enjoy!
For oven:
- Heat oven to broil. Place peppers under the broiler for about 5-7 minutes, rotating frequently so the skin gets charred equally on each side. It will turn black in spots and that is what we want.
- The skin will also start to buckle and break open.
- Remove from the oven and turn the oven to 450 F.
- Let peppers cool slightly so you don’t get burned.
- Peel off the pepper skins the best you can, it doesn’t have to be perfect and you can keep them on if desired.
- Slice pepper down one of the sides so it creates a pepper pouch.
- You can remove the seeds or leave them. I leave them but I don’t mind the seeds if you do then scoop them out.
- Slice cream cheese into 5 slices and place inside the peppers.
- Dice the chicken if using grilled chicken, or add shredded chicken to the inside of the pepper.
- Sprinkle the tops with a dash of salt, garlic powder, smoked paprika and chili powder.
- Put shredded cheese on top of the peppers and place them all on a pan.
- Bake for 6-7 additional minutes or until cheese gets nice and melted.
- Top with salsa, pico de Gallo, guacamole, sour cream or Greek yogurt and what ever your favorite toppings are and enjoy!
If you want an easy pico de gallo recipe that will work great with this recipe check this RECIPE OUT HERE.
Chicken Stuffed Chili Peppers
These are bursting with flavors and make a delicious and healthy meal!
Servings 5 people
Ingredients
- 5 large Anaheim chili peppers
- 1 large chicken breasts – grilled, rotisserie chicken breast, boiled and shredded or canned chicken will all work fine.
- 5 ounces cream cheese
- salt
- garlic powder
- smoked paprika
- chili powder
- 1/2 cup shredded cheese
Instructions
- Instructions for the grill:
- Heat grill to 450 with the flame exposed if possible. Place peppers over the flame and cook for about 8 minutes, rotating so the skin gets equally charred. It will turn black and that OK.
- The skin will start to buckle and break open.
- Remove from the grill and let cool slightly.
- Peel off the pepper skins the best you can, it doesn’t have to be perfect and you can keep them on if desired.
- Slice pepper down one of the sides so it creates a pepper pouch.
- Slice cream cheese into 5 slices and place inside the peppers.
- Dice the chicken if using grilled chicken, or add shredded chicken to the inside of the pepper.
- Sprinkle the tops with a dash of salt, garlic powder, smoked paprika and chili powder.
- Put shredded cheese on top of the peppers and place them all on a pan you can place on the grill.
- Bake for 6-7 additional minutes or until cheese gets nice and melted.
- Top with salsa, pico de gallo, guacamole, sour cream or Greek yogurt and what ever your favorite toppings are and enjoy!
- For the oven:
- Heat oven to broil. Place peppers under the broiler for about 5-7 minutes, rotating frequently so the skin gets charred equally on each side. It will turn black in spots and that is what we want.
- The skin will also start to buckle and break open.
- Remove from the oven and turn the oven to 450 F.
- Let peppers cool slightly so you don’t get burned.
- Peel off the pepper skins the best you can, it doesn’t have to be perfect and you can keep them on if desired.
- Slice pepper down one of the sides so it creates a pepper pouch.
- You can remove the seeds or leave them. I leave them but I don’t mind the seeds if you do then scoop them out.
- Slice cream cheese into 5 slices and place inside the peppers.
- Dice the chicken if using grilled chicken, or add shredded chicken to the inside of the pepper.
- Sprinkle the tops with a dash of salt, garlic powder, smoked paprika and chili powder.
- Put shredded cheese on top of the peppers and place them all on a pan.
- Bake for 6-7 additional minutes or until cheese gets nice and melted.
- Top with salsa, pico de Gallo, guacamole, sour cream or Greek yogurt and what ever your favorite toppings are and enjoy!