I’m so excited to share my Chicken & Cheese Stuffed Jalapeños recipe with you! These little peppers are loaded with a creamy chicken and cheese filling, browned on top, and ready in about 25 minutes. They make a perfect snack, appetizer, or quick lunch that reheats well and travels great for packed lunches.
Level: Easy
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes (plus short broil)
Yield: 12 halves (about 4 servings)
Course: Appetizer, Snack, Light Main
Cuisine: American
I first started making stuffed jalapeños when I wanted a protein rich snack that would survive a week in the fridge. The combo of shredded chicken, cream cheese, fresh scallions, and sharp cheddar mellows the heat while keeping big flavor. If you do not like spicy food, you can swap jalapeños for mini bell peppers and keep everything else the same. I explain each step so even a kitchen beginner can follow along and get great, consistent results.
How to Make Chicken & Cheese Stuffed Jalapeños
This recipe is simple: prepare the peppers, mix the filling, stuff the peppers, add a crunchy topping, bake, then give them a quick broil for color. Here is how it comes together:
• Softened cream cheese blends with shredded chicken and aromatics.
• The peppers are halved and seeded so they are easy to bite.
• A nutty breadcrumb or almond flour topping crisps up in the oven.
• Broil for the last minute or two to get a golden top.
Ingredients
• 12 jalapeños or 12 mini sweet bell peppers (for milder version)
• 1/2 lb cooked shredded chicken (about 2 cups)
• 8 ounces cream cheese, softened
• 2 cloves garlic, minced
• 4 scallions, thinly sliced (white and green parts)
• 2 tablespoons fresh parsley, chopped (or cilantro if you prefer)
• 1 cup shredded cheddar cheese
• 1/4 teaspoon salt, or to taste
• Freshly ground black pepper to taste (optional if using bell peppers)
Topping (optional for crunch)
• 3/4 cup almond flour or 3/4 cup plain breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 3 tablespoons butter, softened and mixed into the topping
Directions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone mat.
- Prepare the peppers: Slice each pepper in half lengthwise. Use a small spoon to remove seeds and membranes. If using jalapeños and you want milder heat, remove all seeds. For mini bell peppers you can skip pre-cooking.
- If using jalapeños, soften them in the microwave for about 2 to 3 minutes on high to reduce crispness. This step helps them bake through without burning. Let cool slightly.
- Make the filling: In a large bowl combine the shredded chicken, softened cream cheese, minced garlic, sliced scallions, chopped parsley, shredded cheddar, salt, and pepper. Use a mixer on medium speed or a sturdy spoon to blend until smooth and even.
- Fill the peppers: Spoon the chicken and cheese mixture into each pepper half, pressing gently so each cavity is filled. Place the filled peppers on the prepared baking sheet, cut side up.
- Prepare the topping: In a small bowl mix the almond flour or breadcrumbs with the grated Parmesan. Stir in the softened butter until the mixture holds together in small clumps. Sprinkle the topping evenly over each filled pepper.
- Bake for 10 to 12 minutes, until the filling is hot and the edges of the peppers are tender.
- Finish under the broiler: Turn oven to broil and broil the stuffed peppers 1 to 2 minutes until the topping is golden brown. Watch closely so they do not burn.
- Let cool 4 to 5 minutes, then serve warm.
Process Details
• Softening the peppers: A short microwave step for jalapeños helps them cook through without the filling burning. Mini bell peppers usually do not need this.
• Binding the filling: Cream cheese acts like a glue that keeps shredded chicken and other mix-ins together so the filling stays put during baking.
• Topping choices: Almond flour is a gluten free crunchy option that crisps nicely with Parmesan and butter. Breadcrumbs are the classic choice if you do not need gluten free.
• Broiling: The broil step is short and only for color. Stay nearby and watch carefully because it goes from golden to burned very quickly.
Tips for Success
• Use room temperature cream cheese so it blends smoothly and you avoid lumps.
• Shred your chicken finely. Leftover rotisserie chicken shredded by hand or with two forks works great.
• If you want less heat, remove all seeds and white ribs inside the jalapeño or use mini bell peppers instead.
• Press the topping gently into the filling so it will stay put during baking.
• Make ahead: Assemble and store unbaked on the baking sheet covered with plastic wrap in the fridge for up to 24 hours. Bake when ready to serve.
• To reheat leftovers, warm in a 350°F oven for 8 to 10 minutes so they heat through without getting soggy.
Serving Ideas
• Party platter: Arrange on a board with fresh veggies and crackers for a game day appetizer.
• Light meal: Serve three to four stuffed halves with a green salad.
• Dipping sauces: Try a small side of ranch, sour cream, or a mild salsa to balance the heat.
• Kid friendly: Offer a mix of bell pepper halves so kids can enjoy a non spicy option.
Storage & Freezing
• Refrigerator: Cool to room temperature then store in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through.
• Freezing: For best texture, bake first, cool completely, then freeze in a single layer on a tray for 1 hour and transfer to a freezer bag. Reheat from frozen at 350°F for 12 to 18 minutes. The topping will be less crisp after freezing.
• Make ahead: You can prep the filling and peppers separately, then assemble and bake when needed.
Nutrition Info (Approximate per serving, 3 stuffed halves)
• Calories: ~320
• Protein: ~20 g
• Carbohydrates: ~8 g
• Fat: ~24 g
• Fiber: ~2 g
• Sodium: ~520 mg
Nutrition will vary with exact brands and whether you use almond flour or breadcrumbs.
My Chicken & Cheese Stuffed Jalapeños are a quick, protein packed snack that works for weeknight bites or party platters. The filling is creamy and satisfying while the pepper adds brightness and a touch of heat. Swap in mini bell peppers for a milder snack and make the topping your own. I hope you enjoy them as much as I do.
