Jalapeño Popper Chicken Stuffed Peppers
These Jalapeño Popper Chicken Stuffed Peppers are a creamy, high-protein twist on a classic! Filled with shredded chicken, cream cheese, Greek yogurt, cauliflower rice, cheddar, bacon, and fresh jalapeños, they’re baked until golden and bubbly — the perfect easy weeknight dinner or low-carb meal prep idea for busy families.
Creator: Leslie Stokes
If you’re anything like me, you crave dinners that feel comforting and indulgent but still hit your protein goals — and that’s exactly what these Jalapeño Popper Chicken Stuffed Peppers deliver. They’re spicy, creamy, cheesy, and just a little bit smoky from the bacon and paprika… but without all the heaviness of traditional comfort food.
This recipe is a fun twist on the classic jalapeño popper appetizer, but turned into a complete, balanced meal. It’s one of those dinners that makes everyone happy — high protein for you, cheesy and flavorful enough for the family, and totally meal prep–friendly.
I first made these on a week when I had leftover shredded chicken in the fridge and half a bag of cauliflower rice that needed to be used. I threw everything together thinking it might be good… and it ended up being one of my favorite recipes of the month. The texture, flavor, and balance of heat and creaminess are so good.
Let’s talk flavor balance
The fresh jalapeños are key here. I love using fresh instead of pickled because they give the filling a clean, crisp spice instead of the vinegar flavor. If you want a milder version, just remove the seeds — but if you’re like me and love a little heat, leave a few in.
Then there’s the bacon — it adds that smoky, salty flavor that brings everything together. You can use turkey bacon if you prefer, but I used regular bacon this time for that classic jalapeño popper flavor.
The Greek yogurt and cream cheese combo keeps the filling creamy but high in protein and not overly rich. And the cauliflower rice is the sneaky veggie addition that gives the filling more body without adding carbs — you’d never even know it’s there.
The secret to the perfect cheesy top
Here’s the little step that takes this from good to amazing: halfway through baking, I add a layer of shredded cheddar over the tops of the peppers. This gives you that golden, bubbly finish that melts down into the filling. The edges get a little crispy, and the center stays creamy — it’s everything you want in a stuffed pepper.
You can also mix up your cheeses here! Try Monterey Jack, Pepper Jack, or even a sharp white cheddar for extra flavor.
Meal prep made simple
These are one of those dinners that actually get better the next day. The flavors blend together, and the filling sets up perfectly for easy reheating. I love packing these into individual glass containers for a grab-and-go lunch or quick dinner.
Fridge: Store in airtight containers for up to 4 days. Reheat in the oven at 375°F for about 10 minutes, or microwave for 1–2 minutes until warmed through.
Freezer: You can freeze them before or after baking. To freeze before baking, stuff the peppers and freeze them on a parchment-lined tray, then transfer to a freezer bag once solid. Bake from frozen at 375°F for 35–40 minutes, adding the cheese halfway through.
Why this works for busy weeks
I know firsthand how crazy weeknights can get — sports practice, homework, the endless dinner rush. This is one of those recipes you can prep ahead and just bake when you’re ready. It looks impressive, but it’s honestly one of the easiest dinners you’ll make all week.
It fits right into my busy mom dinner philosophy — minimal dishes, quick prep, and meals that actually taste amazing when reheated.
You can prep the filling the night before, stuff the peppers in the morning, and bake them after work. Dinner’s ready in under 30 minutes, and everyone will think you spent way longer in the kitchen.
Make it your own
That’s the beauty of this recipe — it’s super flexible. You can:
Swap the chicken for ground turkey or shredded rotisserie chicken.
Use light cream cheese or full-fat depending on your macros.
Add corn or black beans for a heartier version.
Make it spicier with chipotle powder or diced green chiles.
Once you try it, you’ll probably end up making different versions of it all season long.
Serving ideas
These are amazing on their own, but if you want to round it out, here are some ideas:
Serve over a bed of greens with avocado for a high-protein jalapeño popper salad bowl.
Pair with cilantro lime rice, Mexican-style street corn, or roasted broccoli.
Or slice them up and stuff into a low-carb tortilla with a drizzle of chipotle aioli for an easy leftover wrap.
And if you’re feeling extra fancy, that drizzle of hot honey at the end is a total game changer. It gives you that sweet-spicy bite that makes the whole dish pop.
Jalapeño popper stuffed peppers
Ingredients
- 2 large chicken breasts about 1 lb, cooked and shredded (use my oven-baked or crockpot shredded chicken)
- 4 large bell peppers halved and seeded
- ⅓ cup Greek yogurt
- 2 oz light cream cheese softened
- ½ cup shredded cheddar cheese plus ¼ cup extra for topping halfway through baking
- 2 tbsp chopped fresh jalapeños add more if you like extra heat
- 2 slices regular bacon cooked and chopped
- ½ cup cooked cauliflower rice
- ¼ cup chopped green onions plus more for garnish
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Salt + pepper to taste
- Optional garnish: sliced green onions, extra jalapeño, or a drizzle of hot honey
Let's Make It
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Mix the filling: In a medium bowl, combine shredded chicken, Greek yogurt, cream cheese, ½ cup cheddar cheese, fresh jalapeños, garlic powder, paprika, salt, and pepper. Stir until smooth and creamy. Fold in cooked cauliflower rice, bacon, and green onions.
- Stuff peppers: Spoon the mixture into each bell pepper half, pressing it down gently. Arrange the peppers on your prepared baking sheet.
- Bake uncovered for 15 minutes, then sprinkle the remaining ¼ cup cheddar cheese over the tops of the peppers. Continue baking for another 10 minutes, or until golden and bubbly.
- Top & serve: Garnish with sliced green onions, extra jalapeño slices, or a drizzle of hot honey for that sweet heat combo.
Nutrition Facts
Nutrition (2 peppers per serving)
(Makes 4 servings)
Calories: 310
Protein: 35g
Carbohydrates: 8g
Fat: 14g
Fiber: 2g
Sugar: 3g
(Macros may vary depending on ingredient brands used.)
