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High Protein Crack Chicken Stuffed Peppers - Easy, Satisfying, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bell peppers (4 large, any color)
  • Cooked chicken breast (about 3 cups, shredded or chopped)
  • Center-cut bacon (6 slices, cooked and crumbled)
  • Greek yogurt (1 cup, plain, 2% or nonfat)
  • Reduced-fat cream cheese (4 oz, softened)
  • Shredded cheese (1 1/2 cups; cheddar, Monterey Jack, or a blend)
  • Ranch seasoning (2 tablespoons; packet or homemade)
  • Green onions (3, thinly sliced)
  • Garlic powder (1 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Smoked paprika (1/2 teaspoon; optional)
  • Red pepper flakes (1/4 teaspoon; optional for heat)
  • Chicken broth or water (1/4 cup, for the baking dish)
  • Salt and black pepper (to taste)
  • Fresh parsley or chives (for garnish; optional)

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Prep the peppers. Slice bell peppers in half lengthwise and remove seeds and membranes. Place them cut-side up in the baking dish.
  3. Soften the cream cheese. In a large bowl, mash the cream cheese until smooth. If it’s too firm, microwave it for 10–15 seconds.
  4. Mix the filling. Add Greek yogurt, ranch seasoning, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Stir until creamy and well combined.
  5. Fold in the protein. Add shredded chicken, most of the bacon (reserve some for topping), most of the green onions, and 1 cup of shredded cheese. Mix until everything is evenly coated.
  6. Stuff the peppers. Spoon the filling into each pepper half, packing it down slightly. Divide the mixture evenly so each pepper is generous and full.
  7. Add moisture for baking. Pour the chicken broth or water into the bottom of the baking dish around the peppers. This helps steam and soften them.
  8. Bake covered. Cover the dish with foil and bake for 25–30 minutes, until peppers start to soften.
  9. Finish with cheese. Remove foil, top peppers with the remaining 1/2 cup shredded cheese and reserved bacon. Bake uncovered for another 8–10 minutes, until the cheese is melted and bubbly.
  10. Garnish and serve. Top with remaining green onions and fresh herbs. Let cool for 5 minutes, then serve warm.