These chicken stuffed bell peppers became a quick favorite in my house the first time I made them for an impromptu taco-night dinner. I was looking for something that felt festive but didn’t require standing over the stove for hours, and the bright bell pepper halves filled with a creamy chicken, cheese, and salsa mixture checked every box. The contrast between the tender roasted pepper, the creamy tang of softened cream cheese, and the mild heat from taco seasoning tastes like a cozy hybrid of a taco and a warm, cheesy casserole — and it’s one of those recipes that both adults and kids reach for seconds on.

I discovered this combination while cleaning out my fridge: leftover shredded chicken, an almost-empty jar of salsa, and a block of cream cheese that needed to be used. After a quick stir and a 30-minute bake the whole tray disappeared. What makes this dish special is how forgiving it is — you can pull it together in about 10 minutes of active prep and the oven does most of the work. It’s perfect for busy weeknights, potlucks, or when you want something comforting but lighter than a traditional casserole.

Ingredients

• Cream cheese (8 ounces): Use a full-fat block for the creamiest texture; let it sit at room temperature until softened. Philadelphia is a reliable brand but any block-style cream cheese works.
• Taco seasoning (1 tablespoon): A smoky, slightly spicy blend gives the filling its taco-inspired flavor. Choose a mild or hot mix to suit your family — Rancho Gordo or store-brand packets work fine.
• Salsa (1 cup): Use your favorite jarred or fresh salsa; medium heat provides balance. Chunky or smooth both work, but drain excess liquid if your salsa is very watery.
• Shredded cooked chicken (2 cups): Rotisserie chicken is a great shortcut — about 12 ounces shredded. Poached chicken breast or leftover roast chicken also shines here.
• Shredded cheese (2 cups): Cheddar or a Mexican blend melts nicely. Reserve half for mixing and half to sprinkle on top for a golden finish.
• Bell peppers (3 large): Choose peppers that are similar in size so they cook evenly; any color works, but a mix of red, yellow, and orange looks festive.
• Non-stick cooking spray: For the baking dish and to spray the underside of the foil if desired to prevent sticking.

Instructions

Preheat and prepare: Preheat your oven to 350 degrees F. Lightly spray a 9 x 13-inch baking dish with non-stick cooking spray. Washing and halving the peppers first helps them sit snugly in the dish; remove stems and seeds and trim the bottom slightly if needed so each half sits flat. Soften the cream cheese: Place the 8-ounce block of cream cheese on the counter for at least 15–20 minutes before starting, or microwave in 10-second bursts until just soft. Softened cream cheese blends smoothly and prevents lumps in the filling. Mix the filling: In a large mixing bowl, beat the softened cream cheese with 1 tablespoon of taco seasoning until smooth. Add 1 cup of shredded cheese, 2 cups of shredded cooked chicken, and 1 cup of salsa. Use an electric mixer or sturdy spoon to combine until uniformly creamy — taste and adjust seasoning if needed. Fill and top the peppers: Spoon the chicken mixture into each pepper half, pressing gently so the filling nests in the cavity. Sprinkle the remaining 1 cup of shredded cheese evenly over the filled peppers. Bake covered: Cover the baking dish tightly with aluminum foil. If you’re worried about melted cheese sticking to the foil, lightly spray the underside of the foil with non-stick spray. Bake at 350 degrees F for 30 minutes, until the filling is heated through and the peppers are tender-crisp to soft depending on preference. Finish and serve: Carefully remove the foil (watch for steam) and let the tray rest for 3–5 minutes. Serve warm with extra salsa, sliced avocado, chopped cilantro, or a squeeze of lime for brightness.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place filled but unbaked pepper halves on a baking sheet lined with parchment and flash-freeze until solid, then transfer to freezer bags and label with the date. Reheat from frozen by covering with foil and baking at 350 degrees F for 40–50 minutes, or thaw in the refrigerator overnight and bake for 25–30 minutes. Use oven reheating rather than microwave when possible to preserve the pepper texture and keep the cheese from becoming rubbery.

Ingredient Substitutions

If you’d like to lighten the dish, substitute half the cream cheese with full-fat Greek yogurt for tang and protein, or use reduced-fat cream cheese. For a dairy-free version, try a dairy-free cream cheese and vegan shredded cheese, though flavor and texture will change slightly. Replace chicken with cooked black beans or a mixture of beans and corn for a vegetarian option; increase the taco seasoning to taste. For extra crunch, stir in 1/2 cup of crushed tortilla chips just before filling the peppers.

Serving Suggestions

These filled peppers pair well with simple sides like cilantro-lime rice, a crisp green salad, or grilled corn. Garnish with chopped cilantro, sliced green onions, diced avocado, sour cream, or a drizzle of crema. For a festive touch, offer bowls of pickled jalapeños, chopped tomatoes, and lime wedges so guests can customize their portion. They also make an attractive main on a casual buffet alongside nachos or a bean salad.

Cultural Background

Stuffed vegetables are a beloved format across many cuisines, from Mediterranean dolmas to Middle Eastern stuffed peppers. These particular chicken-filled peppers are a modern American riff inspired by taco flavors — taking the familiar components of a taco and tucking them into a baked vessel. They reflect the trend of portable, customizable dinners that merge melting cheeses with Latin-inspired seasoning, and they’re a great example of how pantry ingredients can be reimagined into a comforting family meal.

Seasonal Adaptations

In summer, use freshly roasted peppers for a smoky flavor and rooftop tomatoes in the salsa. In autumn and winter, swap bell peppers for sturdier poblano peppers or even small acorn squash halves for a heartier version. Around the holidays, increase spices with a pinch of smoked paprika and serve with warm, spiced rice for a more substantial plate.

Meal Prep Tips

For meal prep, prepare the filling and store it refrigerated for up to 48 hours, then fill and bake peppers the night you plan to eat. Alternatively, assemble and freeze filled peppers individually; when ready, bake straight from frozen (see storage section for times). Use BPA-free containers or freezer bags and label with date and reheating instructions to make weekday lunches effortless.

These chicken stuffed bell peppers are bright, forgiving, and endlessly adaptable. Whether you’re feeding a family, hosting friends, or prepping lunches for the week, this easy dish delivers satisfying flavor with minimal fuss — and that’s why I keep it in my regular rotation.