These easy Chicken Stuffed Peppers with White Beans are a great way to use up leftover chicken breasts for dinner!
Chicken Stuffed Peppers with White Beans
Stuffed Peppers are a favorite in my house! Some of my most popular are these Turkey Stuffed Peppers and Sante Fe Turkey Stuffed Peppers. I came up with this easy recipe when I had some leftover chicken breast. You can also use chicken breast from a rotisserie or add some breasts to the slow cooker and cook 4 hours low until it shreds easily with two forks. Some of my favorites are, Chicken Taco Chili Stuffed Peppers, and of course the popular Stuffed Pepper Soup!
Once in a while I like to go through the archives and re-share older recipes I created back before I had any cookbooks. This is one of them, it’s simple and a great way to use up leftover chicken breasts. Made with chicken, white beans, bell peppers topped with cheese. They’re high protein and high fiber and delicious for dinner.
Chicken Stuffed Pepper Ingredients
- onions and garlic, for flavor
- red, orange, yellow or green bell peppers
- cilantro, or parsley
- shredded cooked chicken breast, from a rotisserie chicken or leftover
- cumin, adobo seasoning salt, or salt to taste
- canned white beans, for fiber
- shredded cheddar cheese
How To Make Chicken Stuffed Bell Peppers
- Saute the chopped onions, garlic, cilantro or parsley and red pepper until soft.
- Add the shredded chicken breast and season with cumin and adobo.
- Add the un-drained beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens.
- Cut the peppers in half removing seeds and stem.
- Place peppers in an oven-safe dish. Fill each pepper with 1/3 cup of chicken and bean mixture.
- Pour about 1/3 cup water or chicken broth in the bottom of the baking dish. (This helps them steam and soften.)
- Cover tight with foil. Bake 30 minutes in a preheated oven, until the peppers are soft.
- Remove foil, top with cheese and bake uncovered another 5 minutes, until the cheese melts.
Variations
- Swap white beans for black beans
- Use Poblano peppers in place of bell peppers
How To Make Slow Cooker Chicken Breasts
To make shredded chicken in the slow cooker, take 16 ounces chicken breast and place them in the slow cooker with enough water or chicken broth to cover. Cover and cook low 4 hours, then shred with 2 forks.
Chicken Stuffed Peppers Side Dish Ideas
- Serve this with a big garden salad.
- Serve them with Latin yellow rice or cilantro lime rice.
- For a veggie side this Mexican Cauliflower Rice would be tasty.
More Stuffed Pepper Recipes
- Turkey Taco Stuffed Peppers
- Sante Fe Turkey Stuffed Peppers
- Chicken Taco Chili Stuffed Peppers
- Stuffed Pepper Soup
- Picadillo Stuffed Peppers
Chicken and White Bean Stuffed Peppers
Ingredients
- 2 tsp olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1/2 red bell pepper, minced
- 1/4 cup cilantro, or parsley
- 5 bell peppers, red, orange, yellow or green
- 14 oz shredded cooked chicken breast*, from rotisserie chicken or leftovers
- 3/4 teaspoon cumin
- 1/2 teaspoon adobo seasoning salt, or salt to taste
- 15.5 oz can white beans, not drained
- 1/2 cup reduced fat shredded cheddar
Instructions
- Preheat oven to 350F.
- In a medium skillet, heat oil on medium heat. Add the chopped onions, garlic, cilantro or parslet and red pepper, saute until soft, about a minute.
- Add the chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces.
- Cut the peppers in half removing seeds and stem.
- Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture.
- Pour about 1/3 cup water or chicken broth in the bottom of the baking dish. (This helps them steam and soften.)
- Cover tight with foil. Bake 30 minutes, until the peppers are soft.
- Remove foil, top with cheese and bake uncovered another 5 minutes, until the cheese melts.
This recipe was delicious. Followed exactly, except I added a bag of frozen cauliflower rice to the mixture. Served with sautéed spinach. Such a filling, low point meal. Family loved this.
Delicious!! I was so surprised at how good this was because it was so easy!! We had enough of the chicken mixture leftover for lunch or even to put into tortilla shells!
Surprised at how good this was! I used Oaxaca cheese and more than was called for. Even my picky boyfriend liked it!!
Delicious! Even my husband liked it!
Grade: A+
I don’t typically liked stuffed peppers, but this was good. The mix of the chicken with the beans was great. I didn’t have adobe seasoning, but had adobe sauce and added it instead. Very flavorful.
OMG delicious! Only change I made was to stir in some yellow rice that I had made the night before. So yummyÂ
Amazing! I used yellow and red bell peppers to make this delicious dish. It was very fast and easy to make. I love Gina’s chili recipes and thought that this recipe was similarly delicious. I will make this again for sure!
Thanks for your great recipes, Gina! I’ve been making your recipes for years and you’ve taught me how to cook along the way!
Glad you enjoyed it!
Made this for dinner last night, and we loved it! At least half of the peppers are left over, so I’m going to chop them and the filling up tonight and turn them into a soup with mushrooms and chicken broth…. more garlic and maybe more beans. Thank you… You You never disappoint!
Great way to use leftover chicken. Â Loved the addition of beans instead of rice or bread crumbs. Â Wonderfully seasoned. And best part: husband loved it!
Are beans rinsed and drained
No
I am making this recipe as part of my weekly meal prep today. I followed the reciped exactly and used 1 tsp Adobo seasoning. I had enough filling for 6 of my peppers from the garden. They are in the oven now. The filling was awesome, I know they are going to be delicious, thank you! Great way to use up excess garden veggies.1
Made this yesterday and they were great! Â They are mild but for those who like extra heat a bit of salsa can take care of that.
One thing I started doing recently is to spray the underside of the foil with some cooking spray. Â It doesn’t add calories but keeps the cheese from sticking.
I do have one question; can you freeze the leftovers?
Delicious! I fell short on the chicken and still had plenty of mixture to stuff the peppers! I used cilantro and also topped them off with some additional cilantro. A new addition to my dinner rotation! If you like white chicken chili, you will love this recipe.
This was a lot of steps BUT simple and tasted greatÂ