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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!
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
Chicken Stuffed Peppers Side Dish Ideas
More Stuffed Pepper Recipes
Chicken and White Bean Stuffed Peppers
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These easy Chicken Stuffed Peppers with White Beans are a great way to use up leftover chicken breasts for dinner!
- 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
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Preheat oven to 350F.
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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.
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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.
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Cut the peppers in half removing seeds and stem.
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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.
Serving: 2halves, Calories: 304kcal, Carbohydrates: 35g, Protein: 30g, Fat: 6g, Saturated Fat: 2g, Fiber: 6.5g
Keywords: chicken stuffed pepper, Freezer Meals, Gluten Free, stuffed peppers
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