White Chicken Chili Stuffed Peppers
Hearty bell peppers stuffed with a creamy filling of chicken, beans, and spices, topped with gooey cheese, perfect for busy weeknights and family gatherings.
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.
Notes
Best served warm with a side salad or cornbread. Leftovers can be stored in an airtight container in the refrigerator for up to three days and frozen for up to three months.