Best EVER Keto Cream Cheese and Chicken Sausage Stuffed Bell Peppers

Cream Cheese and Chicken Sausage Stuffed Bell Peppers

yield: 8 SERVINGS

prep time: 30 MINUTES

cook time: 25 MINUTES

total time: 55 MINUTES

Ingredients

  • 4 bell peppers, any color
  • 1 tablespoon avocado oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 pounds chicken sausage
  • 16 oz. cream cheese (2 blocks)
  • 3 cups shredded cheddar cheese, divided

Directions

1

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2

Cut the bell peppers in half and remove stems and seeds. Place the bell pepper halves cut side down on the baking sheet. Bake for 25 minutes. Then remove from oven and let cool.

3

While the bell peppers are baking, heat avocado oil in a skillet over medium heat. Sauté the onion for 5 minutes and then added the garlic and cook for another 2 to 3 minutes.

4

Add the chicken sausage to the skillet with the onions and cook until browned, about 10 to 15 minutes. When the chicken sausage is cooked, remove the skillet from the heat and let it cool for about 5 minutes.

5

While the chicken sausage is cooling, mix the cream cheese and 2 cups of shredded cheddar together using an electric mixer until well combined. Then add the chicken sausage to the cream cheese mixture and mix well.

6

Fill the bell pepper halves with the cream cheese and chicken sausage mixture. You'll use all the mixture, dividing it evenly between the bell pepper halves. Top the stuffed peppers with the remaining 1 cup of shredded cheddar cheese.

7

Bake the stuffed peppers for 25 minutes, until the cheese has melted. You can then broil them for 2 to 3 minutes to get the cheese crispy. Enjoy!

Nutrition Information

Yield: 8 servings, Serving Size: 1 stuffed bell pepper half
Amount Per Serving: 441 Calories | 35.8g Fat | 7.8g Total Carbs | 1.1g Fiber | 4.1g Sugar | 22.2g Protein | 6.6g Net Carbs

Brought to you by Hip2Keto.

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5 Comments
5.0 / 2 ratings
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Cream cheese and chicken sausage stuffed bell peppers will have you going back for more!

cream cheese and chicken stuffed bell peppers on baking sheets

A new twist on a classic recipe.

I’ve made a lot of stuffed peppers over the years but this is the first time I’ve ever used chicken… well chicken sausage. Let me tell you, it turned out delicious! In fact, it’s probably one of the best stuffed pepper recipes I’ve ever made. I usually use ground beef for stuffed peppers so it was fun to try something different.

I served these to my friends during our monthly ladies’ night and got rave reviews! I think it’s safe to say this recipe is definitely a keeper. 👏

cream cheese and chicken stuffed bell peppers on a baking sheet

Feed a crowd with this chicken sausage and cheese stuffed pepper recipe.

The best part about this recipe is that it makes eight servings. To me, one stuffed half pepper is pretty filling. If you’re really hungry, you might be able to eat two. This recipe is great for a big family or if you’re having company over for dinner.

Even better, making these cream cheese and chicken sausage stuffed bell peppers is fairly easy and it’s something that you could prep in advance. Assemble the stuffed peppers ahead of time and then bake them right before dinner. It’s a dinner party recipe that lets you enjoy your company while serving up a wow-worthy dish, too!

bite on a fork of cream cheese and chicken stuffed bell peppers

Tips for making the best cream cheese and chicken sausage stuffed peppers:

  • Don’t skip prebaking the bell pepper. If you stuff the peppers raw, they don’t cook through enough when you bake them with the filling.
  • The filling is simple and perfect. If you want to mix it up, you could try a spicy chicken sausage or add red pepper flakes. My favorite chicken sausage is Isernio’s!
  • I definitely recommend broiling the stuffed peppers at the end of the baking time. The crispy cheese on top makes the dish!
  • If you have leftovers, this dish reheats great. Leftovers are good for 5 days in the fridge or you can freeze them for up to 3 months.

cream cheese and chicken stuffed bell pepper ingredients

bell peppers cut in half

bell pepper on a baking sheet

adding garlic to sauted onions in a skilet

cooking chicken sausage in a skillet

measuring cup full of shredded cheddar

cream cheese and shredded cheddar mix together in a mixing bowl

adding cooked chicken sausage to cream cheese mixture

cooked bell pepper halves

filling bell peppers with cream cheese and chicken mixture

added shredded cheddar to stuffed bell peppers

baked cream cheese and chicken stuffed peppers


Print

Cream Cheese and Chicken Sausage Stuffed Bell Peppers

yield: 8 SERVINGS

prep time: 30 MINUTES

cook time: 25 MINUTES

total time: 55 MINUTES

Bell peppers filled with a cheesy cream cheese and chicken sausage mixture.

Ingredients

  • 4 bell peppers, any color
  • 1 tablespoon avocado oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 pounds chicken sausage
  • 16 oz. cream cheese (2 blocks)
  • 3 cups shredded cheddar cheese, divided

Directions

1

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2

Cut the bell peppers in half and remove stems and seeds. Place the bell pepper halves cut side down on the baking sheet. Bake for 25 minutes. Then remove from oven and let cool.

3

While the bell peppers are baking, heat avocado oil in a skillet over medium heat. Sauté the onion for 5 minutes and then added the garlic and cook for another 2 to 3 minutes.

4

Add the chicken sausage to the skillet with the onions and cook until browned, about 10 to 15 minutes. When the chicken sausage is cooked, remove the skillet from the heat and let it cool for about 5 minutes.

5

While the chicken sausage is cooling, mix the cream cheese and 2 cups of shredded cheddar together using an electric mixer until well combined. Then add the chicken sausage to the cream cheese mixture and mix well.

6

Fill the bell pepper halves with the cream cheese and chicken sausage mixture. You'll use all the mixture, dividing it evenly between the bell pepper halves. Top the stuffed peppers with the remaining 1 cup of shredded cheddar cheese.

7

Bake the stuffed peppers for 25 minutes, until the cheese has melted. You can then broil them for 2 to 3 minutes to get the cheese crispy. Enjoy!

Nutrition Information

Yield: 8 servings, Serving Size: 1 stuffed bell pepper half
Amount Per Serving: 441 Calories | 35.8g Fat | 7.8g Total Carbs | 1.1g Fiber | 4.1g Sugar | 22.2g Protein | 6.6g Net Carbs

Brought to you by Hip2Keto.

Cream cheese and chicken stuffed bell peppers on a spatula

Cheese, cheese, and more cheese… 🤤

I ate these cream cheese and chicken sausage stuffed peppers for dinner, not one night, not two nights, but three nights in a row, and didn’t get tired of them!

Cheese lovers especially will love this recipe as the filling has cream cheese, shredded cheddar cheese, and then it’s topped with more cheese. It really doesn’t get any better than that. 😉

Bell peppers stuffed with cream cheese and chicken on a plate

Here’s what my Hip sidekick Lina had to say about these cream cheese and chicken sausage stuffed peppers:

“This is one of the BEST keto meals I have ever had and I could just eat that filling by the spoonful. It tastes so delicious with the sausage and cream cheese, and I love it as a satisfying and easy to make dinner. I am thinking you can even do a spicier version with a roasted poblano chile or hatch chile. 🌶

My husband was super impressed with this meal. I highly recommend making it ASAP!”


Looking for more dinner ideas, check out our keto shepherd’s pie!


About the writer:

Emily graduated with a Bachelor’s Degree in Nutrition and Dietetics from the University of Idaho, holds 5 years of blogging experience, and has been featured in Every Day Health and Women's Health Magazine.


Join The Discussion

Comments 5

  1. Amy

    What kind of clean chicken sausage can you recommend?

    • Amy

      Sorry-just saw! If that one isn’t available I mean.

      • Amber (Hip Sidekick)

        No worries! You can use regular sausage! 🤗😋

  2. Queenie81

    I made this last night but I had to improvise a bit. I couldn’t find chicken sausage and used Aidells Chicken & Apple Smoked Chicken Sausage Links, chopped up. Dinner was running late so I waited to try it at lunch time today. My boyfriend tried it right away last night and he took two halves for his lunch today! He really liked it. Our keto diet is going great with all your great recipes and wonderful variety of foods, the tips and suggestions. Very grateful for all of it.

    • Jessica (Hip Sidekick)

      You’re so welcome! Thanks so much for sharing your feedback on the recipe. 💗

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