Cheesy Cajun Pepper Stuffed Chicken

Make Cheesy Cajun Pepper Stuffed Chicken recipe

by Yassine
Cheesy Cajun Pepper Stuffed Chicken

Cheesy Cajun Pepper Stuffed Chicken Recipe


Cheesy Cajun Pepper Stuffed Chicken combine with a rich and tangy cheese sauce in this stuffed chicken breast that is packed with flavor but surprisingly low in fat. If you are making these for the freezer, be sure to work fast and get them back in the freezer as quickly as possible so that the frozen peppers don’t defrost as you are assembling the dish.





KCAL: 223


  • 4 tbsp low-fat cream cheese
  • ½ cup (30g) low-fat, pre-grated cheddar cheese
  • 3 tsp Cajun seasoning
  • 4 skinless, boneless chicken breasts
  • 4 handfuls frozen sliced peppers
  • low-calorie cooking spray
  • salt and freshly ground pepper


How To Make Cheesy Cajun Pepper Stuffed Chicken

Lighter Serve: Leafy green salad

Family Serve: Piri-Piri Sweet Potato Chips and a leafy green salad

  1. Put the cream cheese, grated cheddar, and 2 teaspoons of the Cajun seasoning in a small bowl and stir to Set aside.
  2. Place a chicken breast flat on a chopping board and press down with the palm of your Working from the thickest end of the breast, insert a sharp knife two-thirds of the way through the meat, and carefully slice down the length to the thinnest end to create a pocket.
  3. Repeat with the remaining chicken.
  4. Spoon a quarter of the spiced cheese mixture into the pocket of each chicken breast and top with a handful of frozen sliced peppers. Close the chicken breasts over the filling and season with salt, pepper, and the remaining teaspoon of Cajun Spray each chicken breast with a couple of sprays of low-calorie cooking spray.


Transfer to a foil-lined baking tray and cook in an oven preheated to 180°C/350°F/gas mark 4 for 25–30 minutes, until cooked through, tender and juicy.


Transfer the uncooked stuffed chicken breasts to a labeled freezer bag and freeze them flat for up to 3 months.


Remove the stuffed chicken breasts from the freezer and leave them to defrost fully in the fridge, ideally overnight, then cook as described in the To Cook section, left.

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