White Chicken Chili Stuffed Peppers are more than just a meal; they are a comforting embrace on a plate. These vibrant bell peppers are stuffed with a creamy, hearty filling that marries the zesty flavors of green enchilada sauce with tender shredded chicken and creamy cheese. Perfect for busy weeknights or cozy family gatherings, this dish not only pleases the palate but also nourishes the soul. I’ve made them countless times, and every batch gets rave reviews, making it a staple in my kitchen.
Why you’ll love this dish
If you’re looking for a dish that’s quick to prepare, budget-friendly, and sure to impress, you’ve found your recipe. White Chicken Chili Stuffed Peppers are not only a delightful twist on traditional chili but also a visually stunning centerpiece for any table. They are great for feeding a crowd or satisfying picky eaters—the delicious blend of flavors and textures is universally appealing.
"These stuffed peppers have changed weeknight dinners in our house! Flavorful, easy to make, and they disappear so fast!" – Satisfied Home Cook
Whether it’s a busy weekday dinner or a relaxed weekend get-together, these peppers bring that special touch to any occasion.
Preparing White Chicken Chili Stuffed Peppers: An Incredible Ultimate Recipe
Creating these stuffed peppers can be incredibly straightforward. Allow your kitchen to transform into a haven of delightful aromas with a step-by-step approach. Below, you’ll find a simplified overview that lays out what to expect.
- Preheat your oven to 375°F (190°C).
- Prepare your bell peppers.
- Mix a creamy filling packed with chicken, beans, and spices.
- Season to taste and stuff those peppers.
- Bake until bubbly and golden!
Sound easy? It is! Let’s dive into the specifics.
What you’ll need
Here’s what you need to gather for this delicious dish:
- 4 large bell peppers (any color)
- 2 cups cooked shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (10 oz) green enchilada sauce
- 1 cup corn (fresh or frozen works)
- 1 cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Tip: If you’re missing any of these ingredients, feel free to substitute. For instance, you can use canned chicken if you’re in a rush, or swap in different types of cheese for variety.
Step-by-step instructions
Let’s make these White Chicken Chili Stuffed Peppers together. Follow these simple directions for a mouthwatering result:
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Preheat the Oven: Start by setting your oven to 375°F (190°C). Grease a baking dish lightly.
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Prepare the Peppers: Carefully slice the tops off your bell peppers and remove the seeds. Set them aside for later.
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Mix the Filling: In a large bowl, combine the shredded chicken, white beans, green enchilada sauce, corn, cream cheese, garlic powder, onion powder, chili powder, cumin, and half of the shredded cheese. Stir until everything is well combined.
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Season the Mixture: Taste the filling and add salt and pepper according to your preference.
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Stuff the Peppers: Generously spoon the chicken mixture into each bell pepper, packing it tightly. Arrange the stuffed peppers upright in your greased baking dish.
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Add Toppings: Sprinkle the remaining shredded cheese on top of each stuffed pepper for that irresistible gooey finish.
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Bake: Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
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Cool: Let the stuffed peppers cool for about 10 minutes before serving.
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Garnish: If you’re in the mood, top your peppers with fresh cilantro before serving for a pop of color.
Best ways to enjoy it
These stuffed peppers are best served warm, right out of the oven. Pair them with a simple side salad or some homemade cornbread to complete the meal. If you’re feeling adventurous, a dollop of sour cream on top can add a delightful creaminess. They also pair beautifully with a light, zesty salsa if you want to bring an extra layer of flavor.
How to store
Got leftovers? No problem! Store any uneaten stuffed peppers in an airtight container in the refrigerator for up to three days. You can also freeze them—just make sure they are cooled down first. Wrap them tightly in plastic wrap or aluminum foil, and they’ll be good for up to three months.
When you’re ready to enjoy them again, simply thaw overnight in the fridge and reheat in the oven until warmed through.
Pro chef tips
- Make it a meal prep staple by cooking a large batch on the weekend; they freeze well, making for quick weeknight dinners!
- Swap out the chicken for shredded turkey or even a plant-based substitute for a vegetarian version.
- Spice it up with diced jalapeños or use a hotter enchilada sauce if you love a kick.
Creative twists
Experiment with different flavors by adding in extra veggies like chopped spinach or zucchini for added nutrition. You could also switch out the green enchilada sauce for red sauce or even a creamy ranch sauce for a different flavor profile. The beauty of this recipe is its versatility!
Common questions
What’s the prep time for these stuffed peppers?
Prep time is about 20 minutes, and baking takes around 35-40 minutes. Overall, you can have this delicious meal ready in about an hour!
Can I make these ahead of time?
Absolutely! You can prepare the filling and stuff the peppers, then store them in the refrigerator for up to a day before baking.
What’s the best way to ensure my leftovers stay fresh?
Make sure your stuffed peppers are completely cooled before sealing them tightly in an airtight container. This prevents moisture buildup that can lead to sogginess.
Now that you have all the information, gather your ingredients and get ready to create an incredible dish that’s sure to delight family and friends alike!
White Chicken Chili Stuffed Peppers
Ingredients
Main Ingredients
- 4 large bell peppers (any color) Carefully slice tops off and remove seeds.
- 2 cups cooked shredded chicken Can use canned chicken if in a rush.
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (10 oz) green enchilada sauce Can substitute with red sauce for variation.
- 1 cup corn (fresh or frozen)
- 1 cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 cup shredded cheese (cheddar or Monterey Jack) Split into two portions: one for mixing and one for topping.
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a baking dish lightly.
- Carefully slice the tops off your bell peppers and remove the seeds. Set them aside.
- In a large bowl, combine the shredded chicken, white beans, green enchilada sauce, corn, cream cheese, garlic powder, onion powder, chili powder, cumin, and half of the shredded cheese. Mix until well combined.
- Taste the filling and season with salt and pepper according to your preference.
- Generously spoon the chicken mixture into each bell pepper, packing it tightly. Arrange the stuffed peppers upright in the greased baking dish.
- Sprinkle the remaining shredded cheese on top of each stuffed pepper.
- Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and continue baking for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden.
- Let the stuffed peppers cool for about 10 minutes before serving.
- Garnish with fresh cilantro if desired.
