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.

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


  • 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


  • 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.


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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  1. 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

  2. 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?

  3. 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.

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

  5. This was awesome!

  6. 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.

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

  8. 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.

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

  10. Hi- what’s the best way to freeze and reheat these?  Love all your recipes- haven’t tried this one but looking for good recipes I can freeze and came upon this board. Thanks!

  11. Hi Gina! What are the freestyle points for this recipe?

    Thank you!

  12. Gina- can you please post the Freestyle points for this recipe?

  13. When I put this in WW calculator it comes up with 8 smart points serving? Wondering how so off from
    Your calculations? Help please 

    • The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

  14. Pingback: 50 Weight Watchers Recipes For Weight Loss – 5 Min To Health

  15. This sounds really good my kids dont like peppers though can i use this in tomatoes if so would the cooking time change? Thank you

  16. Added 2 tablespoons of chipotles in adobo (didn’t have adobo) and it was a great kick. I have half the recipe in the freezer for another meal, and I can’t wait to enjoy it!

  17. Does anyone know what the sodium content in this recipe is?

  18. There were absolutely awesome! I made the peppers and chicken on the weekend and assembled this on a weeknight. I also had some homemade enchilada sauce that I added the jalapeno pepper…..OMG! Definitely on my repeat list!

  19. Wow!  These are amazing!  I am so used to the typical stuffed peppers (ground beef, rice, etc,) and these a great alternative.  I served them with some pico de gallo.    

  20. Gina,
    This looks delicious. My only question is what can I substitute the cumin with?

  21. Gina,
    What a great way to use leftover chicken. Followed recipe as written but used a medley of cilantro and parsley. The result provided us with a delicious and guilt free meal. Thanks for your site; we'll be visiting often. Mel

  22. I made this. It was really good and easy! I poached the chicken and shredded it. My oven runs really hot so I only cooked for 20 minutes then 5 with the cheese and it was perfect.

  23. Made these for dinner tonight and they were sooo tasty! I used fresh black beans which I cooked up ahead of time and they worked really well with this. I also highly recommend topping this with a bit of hot sauce and either some yogurt or sour cream. That's what I did and the flavor combination was out-of-this-world great. This is a great nutritional and flavor buy for the calories and I definitely suggest giving it a try if you love Mexican food!

  24. I tried this recipe and reviewed it here:

    Happy Eating!

  25. I made these tonight and we all loved them. They were so good. I added canned adobe and it gave it a nice kick!! Thanks for the recipe.

  26. I made this tonight and I'm not sure what I did wrong, but it turned out a bit runny despite me using under a cup of water and simmering long enough. I think I'm going to try adding some brown rice next time to absorb a little bit more of the moisture. Thanks for sharing:)

  27. Oh I just love these… I eat two and freeze the other 8 for meals. What is a way to add just a hunt of zip to these?
    I am not on WW but I find that if I make meals ahead of time it helps me out a lot. Good luck!

  28. I absolutely LOVE these! I have made them so many times and every time they come out fantastic! Such a great dinner. Thank you for this amazing recipe! 🙂

    Anonymous, I just put the peppers straight into the oven.

  29. What's the best way to reheat these?

  30. Do these freeze well? What would be the freezing directions and cook time if frozen?

  31. Do you boil your peppers first or just put them straight in the oven?

  32. Making this tonight!! Thanks so much for your recipes, Gina. It has made both my fiance and me so excited to be eating healthier!

  33. Just wanted to say how much I LOVED this recipe! I made it for my mom and sister yesterday, all to rave reviews. My only change- since I had already made a salad with feta cheese, I used slightly less cheddar and added a bit of the feta to the top of the peppers. OMG so good!

  34. Do you drain the beans or keep the fluid?

  35. These were delicious! I made them without onions to accommodate my husband and used a spicy mexican blend to season. I followed the advice of another poster and microwaved the peppers for about 5 minutes. I didn't cut the peppers in half, but filled them whole, and cooked them standing up without the water/broth around them. I cooked them for about 20 minutes and then five more with reduced calorie cheese. I only had 10 oz of cooked chicken, and that seems to have brought down the points. I put them into the recipe builder and it said a serving was 5 points. Not sure why the points went down so much. I also used a reduced calorie cheddar. Thanks for the great recipe!

  36. I love love your site. I just wanted to say you saved my stomach. I have recently decided to start eating healthier… and im not entirely sure but i think i may have developed an intolerance to gluten. I find i cant digest it anymore and have had other problems with my diet! Your site has shown me that I can still eat delicious and healthy food. I will be making this and many more of your recipes very soon! this place has become my new holy grail! I recently made cajun chicken but found it to be overwhelming, it is one of my favorite things to cook! But I see you also have a lowfat and gluten free alternative to preparing cajun chicken! I am so so so happy!

  37. These look so good. Do you know how I would freeze them if I wanted them for lunches? Before or after baking? Thanks so much! I love your website!

  38. I just added this to my menu for this week. Sounds delicious!

    Any ideas for a side to go with? 🙂

  39. So this dish was fantastic! Even better the next day for lunch! I took the advice above and added a poblano pepper to the chicken mixture to add some heat. It all depends on your taste buds. I also shredded a rotisserie chicken because I was in a pinch for time. All the flavors were perfect together! Thank you Gina, another family favorite!

  40. This was delicious! I forgot to add water to the mixture as stated, but it was so good without even doing that. I made it with the parsley instead of the cilantro, and salt instead of Adobo. I also added just a little bit (2 tbsp.) of cream cheese. This was even better the next day! Thanks for the great recipes!

  41. Oh my goodness, I just LOVE this website! Everything I have made, I love! I took the advice of others on here and cooked my peppers in the microwave a little bit. Yum! I also love the idea of no rice! Amazing! To the previous comment, I used a white sweet onion, but I'm sure it would also be good with a red onion.

  42. what kind of onion do I use? also does it matter if I chop or dice the onion?

    Should I be chopping the red pepper. Also sorry to be annoying, but I'm using shredded rotiss chicken – should this be ok?

  43. I just made this and it was great! Subsituted a few spices that I didn't have. It came out a bit liquidy I'm assuming it's because my peppers were really big. But I did drain my beans and only used 1 cup water instead of 1.5 cups.
    Still very good! And a definate re make! Thanks for the recipe 🙂

  44. I cooked my chicken with cumin and chili powder and added sriracha and 1 Tbsp of flour while "cooking down" the chicken and bean mixture. My company ranted and raved about this dish! I served it on a bed of fresh spinach and brown rice.
    I will make this again!

    Thanks for the amazing recipies!

  45. Finally got a chance to make these tonight and they are amazing! I added some chipotle, because I love some heat in my food, and it was awesome! Thank you so much for your amazing, and healthy, recipes.

  46. Just clarifying – this uses regular cheddar, not redcued-fat? I'm looking forward to making this tonight!!!

  47. So glad you liked them!

  48. Ummm OH MY it was delicious!!!! Thank you Gina!!

  49. They are in the oven now and spell wonderful!! I used poblano peppers and chicken sausage and black beans (what I had on hand). It looked good going in the oven and I know it's going to taste AMAZING!!!!

  50. Happy to help, I have peppers in my garden, I may come up with a new variation!

  51. I used some chopped green chiles and also added 1/4 cup salsa verde to the mixture and it worked really well.

    Gina, you have saved my life! I had only a few dishes perfected as modified to low fat. Now that I've found your site, I make recipes from your site every night. You need a show and a book!!! You're amazing!

  52. Can I replace the 1/2 cup of diced red pepper with a small can of diced green chiles or do you think it would taste bad with the flavor of the dish? I ALWAYS follow recipes to the tee because I am afraid of messing them up but I love green chiles….

  53. cgfrugal- I am sure cilantro was lovely in here.

    brigette – happy he enjoyed them!

  54. Im so glad I found your site. Trying to cook healthy and please husband's taste buds has been a challange. Made these stuffed peppers last night. Yum. I only used 3 peppers so I had alot of stuffing left, so I just put it on the bottem of the baking dish, omitted the water in the dish and it came out perfect; plus husband wanted more of the stuffing mixture on the side. yum…thank you for sharing. Cant wait to try another recipie.

  55. I used cilantro instead of parsley and it gave it so much flavor. Next time I will double the beans

  56. My pleasure 🙂

  57. making this for dinner tonight, took just a little taste of the filling before stuffing the peppers – SO GOOD. gina, you're recipes are AMAZING. thanks for making it easy to cook a delicious, good for you meal :o)

  58. I made this tonight using poblano peppers. They were amazing, so this will definitely be a staple recipe from here on out. This was the first time I used my crockpot for chicken, and it made the meat so very tender. I had to use tongs to get the chicken out, because the fork just made the meat fall apart. The recipe is perfect as-is, too, just be sure you cook the mixture long enough to thicken as she suggests, otherwise you will end up with a bit of water in the stuffing. Thanks so much for this, Gina. It's excellent and very filling.

  59. A skinnytaste party, 🙂

  60. Loved these! I used them for my "skinnytaste" recipe party. I had some of the stuffing left over, so I added them to a torilla for a snack!

  61. I didnt use poblanos but if I did, that would be nice.

  62. do the poblanos need to be charred first?

  63. The chicken broth on the bottom should steam them if you seal it well with tin foil. Broiling would taste great too I'm sure.

  64. I loved these! The only thing I'll change next time is that I'll broil the top of the peppers (what becomes the bottom of the pepper) so that they aren't as hard.

  65. I just made these for the first time. I also made the mistake of not cooking the mixture long enough and so I had just a bit too much mixture in the liquid. However, they were still delicious and I will make them again for sure!!

  66. Yes, it would be delicious!

  67. I just had the idea to use leftover shredded pork from your carnitas recipe in place of chicken for this one… I bet that would be yummy! The carnitas are cooking in my crock pot as we speak 🙂 This will be tomorrow!

  68. Sure, why not! I'm sure it will be great!

    Yoyo, no don't drain the beans.

  69. These sounds great, finally a stuffed pepper recipe with no rice!! I was wondering can I substitute chicken for ground turkey? And white beans for black beans? Thanks 🙂

  70. Just want to double check… when adding the beans I don't drain the liquid from the can, right?

  71. Heather that sounds fab!

  72. Delicious!!! I used a pasilla pepper for the bell and left out the diced red pepper. (I love peppers of all kinds EXCEPT bells. Strange, I know.) I think next time I will dice some jalapenos and add to the stuffing mixture. We served these topped with salsa verde. YUM!!

  73. We really liked these 🙂 The only thing I did different was add some red pepper flakes because we like spicy food 🙂 These were great & a keeper! Thanks!

  74. Nice idea Rose!

  75. I have a recipe that you simply cut the tops off and stand the green peppers up in an oven/micro dish and nuke for 5-6 minutes(slightly steamed) and then stuff them with hot mixture (little cheese on top) and pop them in the oven 375 for 20 minutes…amazing!

  76. Thank you so much! I will definitely be making them again!

  77. The stock on the bottom is just a small amount to cook the pepper, if you put too much, it could be a problem. But it sounds more like the chicken and beans had too much liquid and needed to cook a little longer.

  78. Thanks Gina! Also, I just made these and there seemed to be a lot of juices inside the pepper after they were cooked. I reduced the liquids in the mixture before I filled the peppers. Is this caused by too much water/stock in the bottom of the baking dish?

    Thanks again!

  79. No, it's not a silly question, cannellini beans are perfect.

  80. This might be a silly question, but do cannalini beans work too? I didn't see any other "white" colored beans, so I'm not sure if there is a difference. Thanks!

  81. The link is at the top to making shredded chicken in your crock pot. You could simply do it with chicken broth and chicken, no seasoning if you wish.

  82. Really silly question…

    How do you make shredded chicken in the crock pot?

    Just chicken breasts and chicken broth? Do you use any seasonings? How long does it take?


  83. Made these tonight, everyone loved them- including my two kids!

  84. Love this recipe! I made the chicken like you suggested and it turned out so good. We both went back for seconds! Thanks for this website. I get most all of my weekly meals off of here and I haven't had a bad one yet!

  85. You guys are the best, thanks for commenting here on the results! So happy you all enjoyed them. You can easily replace the adobo with salt, pepper, garlic powder and oregano.

  86. Gina, you're wonderful!! I'm trying to get myself back on the WW way of eating, following a lapse of several years (and pounds). Right now I have these peppers baking in my oven, but I couldn't wait to taste the stuffing. It's fabulous! Couldn't find the adobo at my store, but I found a recipe for it at I'm not sure how it's supposed to taste, but this was great in your peppers! Thanks so much for all of your recipes and gorgeous photos. They really give me a reason to be excited about a healthier way of eating! Kudos and many thanks!

  87. So delicious! Even my picky husband and 13 month old son agreed (I used a bit less spice since I knew I was feeding him too). Thanks for making it easy to just cook one meal and keep everyone happy. I have the Chicken Taco Chili in the crock pot now and can't wait 6pm until it's done!

  88. These were seriously the best peppers I've ever made/eaten. So easy, I made them in the middle of the week. They'll easily become a staple in my household. (Oh, and I put in a few fresh chopped Roma tomatoes from the garden when I sauteed all the veggies!)

  89. I made these last night and was soooo stuffed after eating 1.5 servings. I guess it was the beans full of fiber lol. I didnt use chicken broth so my pts came out to be 4.2 per serving. This is the 2nd recipe I have tried from this site and they are AMAZING.

  90. Oo love the sounds of your twist on the classic stuffed pepper–yum!

  91. The points should stay the same with black beans.

  92. This recipe looks delicious! Will the points value be affected if I replace the white beans with black beans?

  93. Made these the other night and they were amazing! Definitely a make again. I might even try a low cal cheese so i get a little more cheese on there. So yummy though!

  94. These were FANSTASTIC!!!! My kids loved them too!!

  95. this was AWESOME! Made it Saturday night and we devoured it!

  96. I made these today and they were fabulous! I did have to bake them a little longer than 30 minutes to cook the peppers a little more. Thanks for sharing your recipes with all of us.

  97. OMG! Loving your website! Can't wait to play with these recipes when my ankle heals!!!

  98. I wish my family like green pepper ( or even red) but I may need to make this a freeze them and have them for my lunches.

  99. They are so yummy, but I took some liberties. I started with roteserie chicken, no skin or bones, dry onion, refrigerated garlic, put it all in my Cuisinart and processed till the texture I wanted, so easy and so fast. Stuffed the pepper and baked and enjoyed. I found 1/2 pepper was plenty, which reduced the points! With carrots and cantaloupe….

  100. Oh, my gosh, they do look amazing! I tried stuffed peppers last week with ground turkey…not so good, but these looks awesome! Can't wait to try it!


  102. I made them with black beans and red peppers. They turned out great!

  103. This looks easy enough that I could do it! And anything that involves a stuffed pepper is automatically cool with me. Nice stuff 🙂 Really like this blog.

  104. You could serve his portion over rice or with tortilla chips (without the pepper) and then you can both enjoy!

  105. I love stuffed peppers, and these ones look fantastic. I wish my boyfriend liked peppers… I would make them right away!! Now I'll have to wait for a night he's not home for dinner!

  106. Sure, without the chicken, they are 4 points per serving, 216 calories, 4.9 grams of fat, 6.5 grams of fiber.

  107. These look so yummy! Any idea on what the points value would be if the chicken were omitted? (I'm veg)

  108. These look great- stuffed peppers are one of my husband's favorite dinners but these look like an excellent way to mix things up! These look fabulous! I have always made stuffed peppers with beef and a tomato sauce.

  109. Looks great! Stuffed peppers are always a hit. I bet these would be good with quinoa in place of the beans too. Red quinoa would make a colorful presentation.

  110. This looks incredible. I'm so happy to see a stuffed peppers recipe that doesn't include rice! Definitely a keeper.

  111. These look fabulous! I have always made stuffed peppers with beef and a tomato sauce. This totally mixes it up with a Southwestern flair. I like them cut in half too. Amazing that I never thought of doing that. Always served the peppers whole. Thanks for the ideas!

  112. I love the filling idea – very different from the regular stuffed pepper recipes!

  113. Love this recipe, sounds fantastic.

  114. YUM! Thanks for sharing!

  115. I love them too!

    @Melanie- Guess what I'm having for lunch today 🙂

  116. that is amazing! ive been seeing a lot of stuffed pepper recipes lately! I am hooked on them too! easy and delicious!

  117. I should really make a batch of these and freeze them for my lunch. 1/2 & a salad – and I'd still have room for a treat. Yummy!

  118. What a great mix of flavors. I will print this out!

  119. Thanks Kat 🙂 I used the green peppers from my garden, but red would be great too!

    @Kait- If you remove all the fat (refrigerating it is the best way) it should be 0 points.

    @kirby- enjoy and thanks!

  120. I'm making this tonight! LOVE all of your recipes Gina!

  121. Hi Gina.
    Here's a random question for you: any way to calculate the points in the chicken broth you save from the shredded chicken? I make all my own broth and have no idea how to count it…


  122. looks so yummy Gee! I love the idea of using the pablano peppers! or red peppers… will have to try this one! xoxo thanks for sharing.

  123. Sure, You could use garbanzo beans!

    Poblano peppers would be great! Same points. If you want it spicy you can add some chile powder to the beans.

    By the way, the chicken and white beans are delicious over rice if you prefer to have it with carbs.

  124. These look great- stuffed peppers are one of my husband's favorite dinners but these look like an excellent way to mix things up!

    I love that they have chicken and white beans inside!

  125. These look absolutely amazing! I cannot wait to try these on the next cool day (it is too warm to get that oven going right now!)

  126. I have poblano peppers which I love.Do you think the points will stay the same?

  127. Ohhhh!

  128. This looks fabulous. I love anything with white beans in it.

  129. Gina–Can you use Garbanzo beans??