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Homemade Chicken Stuffed Peppers with White Beans photo

Chicken Stuffed Peppers with White Beans

This Chicken Stuffed Peppers dish is a colorful and nutritious delight! Tender peppers filled with savory chicken and creamy white beans make for a satisfying meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 2 teaspoons Olive Oil for sautéing
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 medium Red Bell Pepper minced
  • 1/4 cup Cilantro or Parsley chopped
  • 4 large Bell Peppers any color
  • 14 oz Shredded Cooked Chicken Breast use rotisserie chicken
  • 3/4 teaspoon Cumin
  • 1/2 teaspoon Adobo Seasoning or Salt to taste
  • 15.5 oz White Beans canned, not drained
  • 1/2 cup Reduced Fat Shredded Cheddar for topping

Equipment

  • Large skillet
  • Baking dish
  • Mixing bowl
  • Sharp knife
  • Spoon

Method
 

Cooking Instructions:
  1. Step 1: Preheat the Oven. Start by preheating your oven to 375°F (190°C).
  2. Step 2: Prepare the Peppers. Wash the bell peppers and slice the tops off, removing the seeds and membranes.
  3. Step 3: Sauté the Aromatics. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Then, add the garlic and minced red bell pepper, cooking for an additional 2 minutes until fragrant.
  4. Step 4: Make the Filling. In a large mixing bowl, combine the sautéed onion and garlic mixture with shredded chicken, cumin, adobo seasoning, white beans, and cilantro or parsley. Mix thoroughly.
  5. Step 5: Stuff the Peppers. Spoon the filling into each bell pepper, packing it tightly. Place the stuffed peppers upright in a baking dish.
  6. Step 6: Top with Cheese. Sprinkle the shredded cheddar cheese evenly over the tops of the stuffed peppers.
  7. Step 7: Bake. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
  8. Step 8: Serve. Let the stuffed peppers cool for a few minutes, garnish with cilantro or parsley, and serve warm.

Notes

  • Prepare the filling ahead of time and refrigerate for up to 2 days.
  • Leftover stuffed peppers can be stored in an airtight container for up to 4 days.
  • These stuffed peppers freeze well for up to 3 months; wrap them tightly before freezing.