Chicken and White Bean Stuffed Peppers

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Chicken and White Bean Stuffed Peppers, a great way to use up leftover chicken breast!

Stuffed Peppers are a favorite in my house! Some of my favorites are these Turkey Stuffed Peppers, Sante Fe Turkey Stuffed Peppers, Chicken Taco Chili Stuffed Peppers, and of course the popular Stuffed Pepper Soup!

Serve this with a big garden salad on the side for a complete meal.

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4.67 from 6 votes
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Chicken and White Bean Stuffed Peppers

303.7 Cals 29.9 Protein 34.9 Carbs 5.9 Fats
Yield: 5
COURSE: Dinner
CUISINE: American

Ingredients

  • 2 tsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 half red bell pepper
  • 1/4 cup parsley, or cilantro
  • 5 bell peppers, red or green
  • 14 oz shredded cooked chicken breast
  • 1/2 tsp cumin
  • adobo, or salt to taste
  • 15.5 oz can white beans
  • 1/2 cup reduced fat shredded cheddar

Instructions

  • In a medium pan, heat oil on medium heat. Add the chopped onions, garlic, parsley 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.
  • Preheat oven to 350F.
  • 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.
  • Cover tight with foil. Bake 30 minutes, until the peppers are soft.
  • Remove foil, top with cheese and bake uncovered another 5 minutes.

Nutrition

Serving: 2halves, Calories: 303.7kcal, Carbohydrates: 34.9g, Protein: 29.9g, Fat: 5.9g, Fiber: 6.5g
WW Points Plus: 8
Keywords: Freezer Meals, Gluten Free

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136 comments

  1. Are beans rinsed and drained

  2. 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

  3. Made this yesterday and they were great!  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.  It doesn’t add calories but keeps the cheese from sticking.

    I do have one question; can you freeze the leftovers?

  4. 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.

  5. This was a lot of steps BUT simple and tasted great 

  6. This was awesome!

  7. This was just ok. It was very bland and needed more seasoning but once I did that they were very good. My son loved the textures. I would recommend steaming the peppers (after halving and coring) in the microwave covered for 5-7 minutes to soften, then stuff with filling which is already hot on the stove and finish uncovered in the oven so the cheese melts. That would save about 20 minutes. I will try it again.

  8. This is amazing!!!! Damn delish!!!! Hubby loved it but next time he is roasting peppers and peeling them lol 

  9. Loved this recipe! This was a great and easy meal for me and my husband. I don’t really ever make stuffed peppers, so it was a nice change of pace for us.

  10. I didn’t see what stage to add the cilantro or parsley in, do you sprinkle it on top after baking?