Jalapeño popper stuffed peppers
Serves 415 mins prep20 mins cook
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.
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What you need
Instructions
1 Preheat oven to 400°F and line a baking sheet with parchment paper. 2 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. 3 Stuff peppers: Spoon the mixture into each bell pepper half, pressing it down gently. Arrange the peppers on your prepared baking sheet. 4 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. 5 Top & serve: Garnish with sliced green onions, extra jalapeño slices, or a drizzle of hot honey for that sweet heat combo.View original recipe