Jalapeño popper 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.
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.