These White Chicken Chili Stuffed Peppers are easy, baked up in the oven, and on the healthy side for a perfect delicious dinner!
I love stuffed peppers. They are such a great comforting dinner that I can pack ALL the food groups into. They are delicious and comforting and leave me feeling like I have a healthy dinner on the table for my family. Annnnnnd, I know you guys like stuffed peppers, and you know how much I love making you food you like. My Taco Stuffed Peppers and my Italian Stuffed Peppers are two of my most popular dinner recipes, and for good reason, they are both totally amazing. My family eats them all the time. Gavin will come running downstairs yelling to Quinn “We’re having the Pizza Peppers for dinner!!” Which, by the way would be another great twist.
These White Chicken Chili Stuffed Peppers don’t have any rice, so if you are looking for a low carb dinner, this is a great option. It has three great sources of protein: chicken, white beans, and cheese. And unlike my other two stuffed pepper recipes, this one is made without tomato sauce. So it’s a super unique and easy stuffed bell peppers recipe.
White Chicken Chili Stuffed Peppers Tips
I totally think that stuffed peppers fresh out of the oven stand on their own, but if you are looking for something to serve with them, this easy side salad would be perfect or this cilantro lime quinoa would go great next to these! I can never get enough of this easy beet salad and this bacon jalapeño cream corn is to die for!
These peppers have all the flavor of the creamy white chicken chili that you love, but in stuffed bell pepper form. They are absolutely delicious and they can totally be made ahead of time and then topped with cheese and thrown in the oven right before dinner.
White Chicken Chili Stuffed Peppers
Ingredients
- 4 bell peppers sliced in half with seeds removed
- 2 tablespoons unsalted butter (28.25 grams)
- 1 small yellow onion diced
- 1 jalapeño diced fine
- 2 garlic cloves minced
- 2 teaspoons cumin
- 2 teaspoons oregano
- 3/4 teaspoon kosher salt (if using table salt, start with half)
- dash of black pepper
- 2 tablespoons all purpose flour
- 1 cup chicken stock
- 2 cups shredded chicken
- 15 ounces Northern beans drained and rinsed (448 grams)
- 4 ounces green chiles drained (115 grams)
- 2 cups Monterey Jack cheese shredded and divided (226 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray.
- Place all of the peppers in a large bowl and cover with a plate. Microwave for 6 minutes. This will soften the peppers which will allow for a shorter baking time.4 bell peppers
- In a large skillet over medium heat, melt the butter. Sauté the onion, jalapeño, and garlic. Season with cumin, oregano, salt, and pepper. Cook until the onions are translucent, about five to seven minutes.2 tablespoons unsalted butter, 1 small yellow onion, 1 jalapeño, 2 garlic cloves, 2 teaspoons cumin, 2 teaspoons oregano, 3/4 teaspoon kosher salt, dash of black pepper
- Whisk in the flour until the veggies are completely coated and there are no streaks of white. Slowly whisk in the chicken stock, a few tablespoons at a time, waiting until it has been absorbed to whisk in more. While you should work slowly here, this process doesn't need to take more than a minute or two.2 tablespoons all purpose flour, 1 cup chicken stock
- Stir in the chicken, beans, green chiles, and 1 cup of the cheese. Taste the sauce and add more salt and pepper if necessary.2 cups shredded chicken, 15 ounces Northern beans, 4 ounces green chiles
- Place the microwaved peppers cut side up in the prepared baking dish. Divide the chicken mixture among the peppers. Top with the remaining 1 cup of cheese. Bake for 25 minutes then broil for 1 to 2 minutes, or until desired browning has occurred.
jackleen says
Hi Lisa,,Its look delicious and yummy. Last night i make i and the taste of chicken is totally different even then no one can guess this is a chicken recipe. my hole family really enjoy it . Thank you for sharing this yummy recipes I will be waiting your next recipes, so please send me your upcoming recipe in my email.