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White Chicken Chili Stuffed Peppers

A delightful fusion of comfort food and vibrant ingredients, these stuffed peppers are filled with a savory chicken and bean mixture, topped with a creamy queso sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Stuffed Peppers
  • 4 pieces Bell peppers, halved and seeded Choose vibrant bell peppers for added sweetness.
  • 2 cups Cooked shredded chicken Pre-cooked chicken speeds up preparation.
  • 1 can White beans Drain and rinse before use.
  • 1 cup Corn Frozen or canned corn works well.
  • 1 cup Salsa verde Adjust amount based on spice preference.
  • 1 teaspoon Cumin Adds warmth to the dish.
  • 1 teaspoon Chili powder For additional spice.
  • 1/2 teaspoon Salt Adjust to taste.
  • 1/4 teaspoon Black pepper Freshly ground provides the best flavor.
For the Queso
  • 1 cup Cottage cheese A lighter alternative to traditional cheese.
  • 1/2 cup Chicken broth Use low-sodium if desired.
  • 1 cup Shredded Monterey Jack Adds creaminess and smooth melt.

Method
 

Preparation
  1. Preheat the oven to 180°C and prepare a baking dish.
  2. In a bowl, combine the shredded chicken, white beans, corn, salsa verde, cumin, chili powder, salt, and black pepper. Stir until evenly mixed.
  3. Blend cottage cheese with chicken broth until completely smooth.
  4. Stir in shredded Monterey Jack until well combined.
  5. Arrange the halved bell peppers in the baking dish and fill each pepper half with the chicken mixture.
  6. Spoon the queso sauce over the top of the stuffed peppers.
Baking
  1. Bake the peppers until they are tender and the queso topping is hot and lightly melted.
  2. Serve warm.

Notes

Do not overbake the peppers to preserve their structure. Season the filling well for depth of flavor.